Ingredients

The following ingredients have 4 Servings
  • 1/2 Cup Sooji / Rava / ரவை
  • 2 Cups Water / தண்ணீர்
  • 3/4 to 1 Cup Sugar / சக்கரை
  • 1/4 Cup Ghee / நெய்
  • 10 Cashew / முந்திரி
  • 10 Raisins / உலர்ந்த திராட்சை
  • 4 Cardamom / ஏலக்காய்
  • 4 Cloves / கிராம்பு
  • 2 Pinch Food Colour

Instruction

  • First, measure and keep all the ingredients ready.
  • Heat 1 tbsp of ghee in a pan, and add the Rava / Sooji. Roast it for 4 to 5 minutes in low flame, until it changes in colour slightly and nice aroma wafts. Don’t burn it, else the whole Kesari tastes bitter. Keep the roasted sooji aside in a plate. In another pan, heat 2 tsp of ghee, add cashews, raisins, cardamom, cloves and fry till golden colour.
  • Roll boil 2 cups of water in a pan, simmer the flame add the rava little by little slowly and do continue to stir in the other hand vigorously, this step helps to avoid lumps.
  • Mix well till all the water is absorbed and cover it with a lid, as it splutters too much. Cook in low flame for about 3 to 4 minutes till the rava turns soft and ensure it is cooked. The mixture would have thickened now. Now add sugar in a sprinkled way, this step also avoids lump formation.
  • Sugar melts and the mixture starts to loosen. Keep mixing and once the mixture starts to thicken, add the remaining ghee. Then add the food colour.
  • Mix again, add the fried cashews, raisins, cardamom and cloves.
  • Once all the ghee is absorbed and the Kesari starts to leave the sides of the pan, switch off the flame immediately. The kesari should be in the pouring consistency only and non-sticky. It thickens with time automatically.  If preferred add 2 to 3 drops of pineapple essence and mix again.
  • Enjoy this Kesari Bhath Recipe with Goli Baje /Mangalore Bonda.