Ingredients :
- Ghee - 6 Tablespoons
- Semolina/Sooji/Upma Rava - 1 Cup
- Sugar - 1 to 1 1/4 Cup
- Water - 2 to 2 1/2 Cups
- Cashewnuts - 10 to 12 Halves
- Raisins (Kissmiss) - 10
- Cardamom (Elaichi) - 5 to 6 Powdered
Preparation :
- Heat a nonstick pan and add ghee to it. When ghee is hot add raisins and fry them till they swell. Remove the fried raisins from the ghee before they turn dark.
- Add cashew nut halves in the remaining ghee and fry till golden in color. Keep these fried cashew nuts aside.
- In the remaining ghee add semolina and fry on low heat stirring all the while till it changes to light brown color spreading a nice aroma.Remove from heat and keep a aside.
- Boil 2 or 2 /12 cups of water, when it reaches boiling stage add sugar. When sugar dissolves, add rava while stirring to avoid lumps. Cook till its almost dry. If you want, you can add extra ghee to it.
- Garnish with raisins and cashew nuts, cardamom powder and serve hot.
Note : You can also add a pinch of orange color when water is boiling, to get the kesari in ornage color.
