I wonder if anybody as a beginner in cooking has ever got making kesari correctly. I never did. No matter how much I made it with care it never came out well. Finally I gave up and vowed never to do it until my MIL’s neighbour told me to do this kesari in this way. This is a fail proof method where there is no fear of any lumps forming or getting over cooked or under cooked.
Ever did Kesari in Pressure cooker? Because that is how I did this kesari. This is an easy and quick way and a boon to people who don’t have a Microwave. It also always comes out very well. Here goes the recipe.
Rava / Sooji / Cream of wheat – 1 cup Kesari or Orange food color – 2 pinches
In a little ghee roast the cashew nuts to golden brown and keep aside. In a heavy bottomed kadai pour the ghee and melt it. Once it melts, put the rava into it and fry it well till the raw smell disappears. Take care that the rava does not change color. In another stove boil the milk. Pour the hot milk into the kadai. Mix well. And keep aside.
In another vessel heat the water and add sugar to it. Cook till the sugar dissolves completely. Now add the cardamom powder, food color and a pinch of salt. See to that this vessel fits into the cooker. Now to this sugar water add the rava and milk mixture and mix it well.
Place this vessel in the cooker and on a high flame cook for 1 whistle sound. After the pressure gets released, take the vessel out and add the roasted cashews and mix well. Serve hot.
A Very Happy Diwali to All the Foodies and their Families.
Labels: Desserts, Indian Sweets, Neiveidhyam