Ingredients:
- Sooji/Rava/Semolina-1/2 cup
- Sugar-1/2 cup
- Water-1 cup
- Ghee(clarified butter)-2 tbsp
- Cardamom-1/4 tsp
- Saffron-a few strands
- Pineapple pieces chopped finely-1/4 cup
- Milk-2 tbsp
- Chopped nuts(almonds, cashews)-1 tbsp
- Raisins-2 tsp
- Food color(any color)-a pinch(pink used here)
Method:
Soak saffron in warm milk. In a vessel, bring water and pineapple pieces to a boil. In a pan, melt butter and make ghee. Roast nuts and raisins in ghee and transfer the mixture to a bowl. Return the pan to stove. Roast rava on low flame for 5-6 minutes. Add cardamom, saffron-milk, boiling water(with pineapple pieces) and food color. Keep stirring while pouring hot water to avoid lumps. Cook for a minute. Add sugar. Stir well and cook for 2 minutes. Add half of the ghee+nuts mixture and mix well.Before serving kesari, top it off with remaining ghee and nuts.
Note: You may also add a few drops of pineapple essence to make it even tastier. Instead of adding pineapple, you can make plain kesari and add a few drops of almond essence.
Check out more recipes by Mahimaa on her blog "Indian Vegetarian Kitchen"
Soak saffron in warm milk. In a vessel, bring water and pineapple pieces to a boil. In a pan, melt butter and make ghee. Roast nuts and raisins in ghee and transfer the mixture to a bowl. Return the pan to stove. Roast rava on low flame for 5-6 minutes. Add cardamom, saffron-milk, boiling water(with pineapple pieces) and food color. Keep stirring while pouring hot water to avoid lumps. Cook for a minute. Add sugar. Stir well and cook for 2 minutes. Add half of the ghee+nuts mixture and mix well.Before serving kesari, top it off with remaining ghee and nuts.
Note: You may also add a few drops of pineapple essence to make it even tastier. Instead of adding pineapple, you can make plain kesari and add a few drops of almond essence.
No comments:
Post a Comment