Rava Kesari
Kesari, or semolina pudding, is quite popular in India. In the North, it is called sheera, and in the South it is called kesari. In restaurants, it is served with rava upma or khara bath. The khara bath and kesari bath combo are known as the chow-chow bath.
Equipment
- 1 medium saucepan
Ingredients
- 2 cups water
- 4 teaspoons ghee divided
- 2 cups sugar
- 1/8 teaspoon pineapple extract
- 1/8 teaspoon edible orange food coloring
- 1 cup roasted semolina
- 10 cashews
- 10 raisins
Instructions
- In a medium saucepan over medium heat, combine the water and 1 teaspoon of ghee. Cook for 4 to 5 minutes, until small bubbles start to form. Add the sugar and cook for about 2
- minutes, until the sugar dissolves. Add the pineapple extract and food coloring and bring the mixture to a rolling boil. Boil the sugar syrup for 3 minutes.
- Stirring constantly, slowly add the roasted semolina to the sugar syrup.
- Stir in 2 teaspoons of ghee and cook for 4 to 5 minutes, stirring constantly, until all the moisture is absorbed. Turn off the heat.
- In a small skillet over medium heat, melt the remaining 1 teaspoon of ghee.
- Add the cashews and raisins and cook for about 1 minute, until the cashews are golden brown. Stir them into the kesari. Serve warm.
Notes
Instead of pineapple, add any fruit flavor you like, or omit it and add ground cardamom.