I have to admit that my mother makes the best kesari in the whole world (I am sure that every mother is the same). I try my best to get closer to what she makes and I am sure I will be there one day and she would be very proud of me. Every time my mother makes kesari, she gets the compliment of “Ney dokku dokku nnu sottaradhu” (From one of the Tamil movies).
Rava and Semiya kesari are made the same way. There are just few differences in making them. Semiya takes longer to cook than Rava and Semiya needs lesser sugar than Rava. Now let us move on to the recipe and please feel free to pass on your comments.
Preparation time – 5 mins
Cooking time – 20 mins
Difficulty level – Easy
Ingredients – (Serves 4-6)
- Rava (Semolina) / Semiya (Vermicelli) – 1 ½ cups
- Sugar – 2 ½ cups (For Rava kesari) and 2 cups (For semiya kesari)
- Water – approximately 3 cups
- Ghee – ½ cup
- Cashews – 10
- Raisins – 10-15
- Orange food coloring- a pinch
- Cardamom powder – ½ tsp
- In a non stick pan, heat about 2 tsps of ghee and fry the cashews and raisins to golden brown and keep aside.
- In the same pan add a tsp of ghee and fry the Rava or Semiya to golden brown and keep aside.
- Boil around 3 cups of water and add the fried rava or semiya and let it cook well. Depending on the quality of Rava or semiya, it might need more water. Semiya like I mentioned earlier takes longer to cook and it is very important to cook it to a mushy consistency. Otherwise upon adding the sugar it would harden and the kesari would not taste too good.
- Once the rava or semiya is cooked, add the entire measure of sugar. Once the sugar is added, it would liquefy once again. Keep stirring until it thickens. Add the remaining ghee and the food coloring and cook until the kesari leaves the sides of the pan. At this stage, add the elaichi powder and the fried cashews and raisins.
Serve hot or cold!!!