RAVA KESARI

RAVA KESARI

Ingredients:
Rava - 1/2 cup
Sugar - 1/3rd cup
Cashews - 3 nos
Dry grapes - 4 nos
Red Kesari colour - a pinch
Ghee - 4 to 5 tsp
Water - 1 cup

Steps:
1. In a pan add 1 tsp Ghee and roast Cashew and dry grapes till they become golden brown and keep it aside.

2. In the same pan with the left over Ghee add rava and roast it till it releases a good aroma and keep it aside.

3. Add one cup of water with pinch of Kesari colour and allow it to boil.

4. Once it boils add roasted rava to water little by little. Keep stirring continuously so no lumps are formed.
5. When the mixture starts to thicken add the sugar required and stir it continuously.

6. Add generous amount of Ghee and you will notice that mixture starts to move out to the direction of the spatula.
7. At this stage also add the roasted Cashew and dry grapes and give a quick stir and turn off the flame.
8. Serve hot by adding 1/2 spoon of ghee on top.

Note:
1. Rava to water ratio is 1:2
2. Keep the flame low for the rava to cook well and soft.
3. When you add rava to boiling water keep stirring little by little to avoid lumps in Kesari.