However this can be easily replaced with saffron strands like the way I have done. Most often a powder or liquid color is added. While making rava kesari, artificial kesari color is added to impart a bright orange color to the dessert. Once it reaches a thick stage, add in cardamom powder and mix well. So rava kesari literally means semolina that’s been prepared with orange color.Keep stiring, it will get liquidy first then it will get thick.Once it get thick and rava is cooked, add in sugar and mix well.Now in the kadai which you sauted fruits, There will be few drops of ghee left, if not add a tsp of ghee and add in rava and saute for 2 mins.Add in the sauted fruits and food colour. Now in the near by stove, place a sauce pan, take milk and water in the sauce pan.
Simmer and add the pineapple juice, pieces along with food colour. Now to the pan, add the milk and bring to boil. Remove the nuts, add the semolina and roast well. In the same ghee add in all fruits and saute for couple of mins. In a non stick pan, heat ghee and roast the cashews, raisins till done.So give this a try and let me know how it turns out for you. The word Kesari means the color of saffron which is slightly orange-yellow. This is often made on festivals and auspicious occasions. During Navaratri last year, I decided to make this on one of the days and added pineapple to it to make Pineapple Kesari. Now another variation of Rava Kesari is this Pineapple Rava Kesari which is made with the addition of sweet pineapples in it. Kesari bhath is very easy and quick to prepare sweet. Most people add a bit of orange colour to get the distinctive orange hue. Kesari bath is a very delicious Indian sweet prepared in Karnataka style using sooji, sugar and water.
The usual way to make a Kesari is to make it exactly like a plain upma and substitute salt with sugar. This is another version of my pineapple kesari, it has a lots of mixed fruits and nuts in them. Very simply put, a kesari is a sweet sweet upma. You can check my other kesari recipes too. You can try adding pineapple esssence and yellow food color when the water boils to. I have used red food color( 5 drops) to get a pink color kesari. If the rava is not roasted properly, the kesari will turn sticky. You all know my love for kesari, I have quite a few variation in my blog starting from the basic rava kesari, semiya kesari to the rich milk kesari. Even if the package says ‘roasted rava’, it is better you roast it before making this dessert. Fruit Kesari with Step by Step Pictures Fruits Kesari Recipe
Generally we don’t make pieces for milk kesari.We serve in bowls.If u want to make pieces,transfer the kesari to a ghee greased plate & wait till it becomes warm & thick.Draw lines using a greased knife & make shapes.Do not over do & wait for kesari to leave the sides of kadai.Remove it as soon as all the sugar is mixed with rava and becomes slightly thick.The mixture will fall like a ribbon.Don’t panic.It will become thick once it cools down.So transfer it to a bowl and garnish with roasted cashews.( If u keep mixing till kesari leaves the sides,the sugar will crystallize & kesari becomes hard n chewy after it cools down.So pls be careful). Meanwhile boil the water in a separate vessel. Keep mixing till all the sugar is melted completely and the mixture becomes slightly thick.Lastly add the remaining ghee and remove the kadai.Transfer it to a bowl immediately.If u touch the kesari,it will be non-sticky. Put a pan in the stove and add half of the ghee and roast the rava to golden color or till you get a nice aroma.After the rava is cooked well,add sugar by keeping the flame low.The mixture will turn slightly thin.It takes around 3-4 minutes in medium flame.Stir it once in the middle. Now close the kadai with a lid and cook till rava is done.When it starts to roll boil,keep the flame completely low and add the rava in one hand and stir the mixture using a ladle in the other hand.Now take a wire whisk and mix it thoroughly.Make sure there are no lumps.Keep the flame low till u mix it well.After mixing,increase the flame to medium and mix till the rava thickens slightly. In the same kadai,add milk and saffron threads, allow it to boil.Heat 2 tsp of ghee in a pan.When it is hot,add the rava.As soon as u add rava,it should sizzle.Keep the flame in medium high and roast the rava for 2 minutes staying nearby.Remove the roasted rava in a plate and set aside.
0 kommentar(er)
