KESARI

Kesari is an anytime treat for me. I would gobble even two cups full given at any time be it morning, noon or night. My love for this wonderful sweet has a reason. Its because of Amma!!My Mother        ( Usha Amma) makes the best Kesari in my opinion. She makes it exactly the same way every time and I admire her for that. So wonderfully smelling would be the Kesari, that I would sniff  my way straight to the kitchen to nibble some fried cashews and would ask her ," Un Kesari eppovumey epdi Amma correct ah varuthu? She never answers that question verbally but would throw her usual classic smile instead.




It goes without saying that I learnt this from my Mother but I somehow feel that I am unable to match up to her standard. I have prepared Kesari at SG and my husband and in laws like it a lot. I don't usually try Kesari at restaurants or others places because of MY FEAR FACTOR of tasting a range of Kesaris that end up either being lumpy, dry, pasty or Kesari minus sugar. If you want to get Kesari right all the time then follow this fail proof method and enjoy. Enjoying a cup of hot Kesari and Hot Filter Coffee thereafter on a tired evening is the right way to feel rejuvenated. Don't you think so?



                                                       Recipe Source : Amma 
          

                                                                   Smt. Usha

Preparation Time : 15 mins          Cooking time : 10 to 12 mins     

Ingredients

Semolina/ Rawa ....................... 2 cups
Granulated Sugar ..................... 3 to 4 cups 
Cardamom ................................ 10 to 12
Borneal Flakes ..........................  4 to 5 granular bits
Nutmeg ....................................  2 to 3 pinches
Kesari Colour ............................  2 to 3 pinches
Milk .......................................... 1/4 cup
Saffron Strands .......................... A few ( Optional)
Water ........................................  1/2 litre
Ghee .........................................  2 cups and 4 tbsps
Cashew Nuts ............................  A handful
Raisins ....................................... A handful

Method
  • Soak a few strands of Saffron in 1/4 cup of milk. 

  • Powder the cardamom, Borneal flakes and nutmeg using a hand mill or  use a mortar and pestle and keep aside.Assemble the Spice powder, Kesari colour and measured sugar.
  • Boil water in a vessel. Keep the flame simmered. 
  • Add 2 tbsp of ghee to a thick bottomed vessel and fry the Cashew Nuts and Raisins till they turn golden. Remove from flame and keep aside. 
  • To the same vessel or Kadai add 2 more tbsp of ghee and heat. To this add Semolina/ Rawa and roast well till a nice aroma wafts. 

  • Simmer the stove and add the boiling water to the roasted semolina and keep stirring for a minute. There won t be any lumps if you have roasted the Semolina well. Close with a lid and cook simmered for say 3 to 4 minutes. The Semolina should get cooked in say 3 to 4 minutes. Add the saffron and milk mixture to  the cooked Semolina.
  • Add the Kesari colour and mix well. Then add the sugar. The moment you add sugar the content will liquify and the sugar will dissolve in minutes. I was concentrating on getting the consistency right so skipped step wise photos at this stage. 
  • Once the sugar dissolves, start adding the ghee little by little with constant stirring.
  • A wonderful aroma will arise and sure to keep your neighbours wondering what is been cooked.
  • Add the spice powder in between and mix well. Continue to add the ghee till all of the measured quantity is exhausted and continue to stir and cook in low flame until Kesari does not stick to the sides of the vessel anymore . 
  • Add the cashew nuts and raisins and stir well. Switch off flame and remove from the stove. Serve hot and enjoy.




Notes
  • The ratio between Semolina and Sugar is usually 1:2. I adopted this as I am sweet toothed. You can make it 1: 1.5 if you find the first ratio too sweet.
  • Be generous in adding ghee. Only then the Kesari tatses good. You may feel the quantity of ghee is sufficient when you start adding but Beware!!. You may get cheated when the Kesari cools down.It dries and would almost taste devoid of ghee. 
  • Add ghee little by little as it helps you to judge when to stop rather than adding all in one go. This will end up making excess ghee marbling on top of the Kesari after it cools down.
  • Make sure to roast the Rawa well in ghee before adding the boiling water. Do not add cold water to hot Rawa. It will form lumps.
  • Always boil more water than mentioned. In case you require more it will come handy. 
  • It is best to finish eating Kesari immediately after preparation. However, if there is a little leftover and if you like to have it hot, then collect it in a stainless steel vessel or cup and immerse it in hot water for 5 minutes. It will taste good close to freshly prepared.

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