Ingredients:
Semolina / Ravai – 50 gms
Sugar – 100 gms or to taste
Ghee – 100 gms
Cardamom – 5
Cashews – 15
Orange Color – 1 pinch
Service For: 2 People
Cooking Time: 20 minutes
Cooking Instructions:
Fry the semolina in a pan until it turns to golden brown color. Measure the semolina in a cup. For 1 cup of semolina, take 2 1/2 cups of water or as you require.
In a deep pan, add measured water, cardamom and semolina and keep on stirring constantly. Add ghee in regular interval to it and keep stirring. When ghee starts to come on the top of the dish, add sugar and a pinch of orange food color and keep stirring for a while and switch of the stove when semolina is cooked well and become soft.
Fry the cashews in a tablespoon of ghee and transfer it to the cooked dish. Kesari is now ready to serve.
Semolina / Ravai – 50 gms
Sugar – 100 gms or to taste
Ghee – 100 gms
Cardamom – 5
Cashews – 15
Orange Color – 1 pinch
Service For: 2 People
Cooking Time: 20 minutes
Cooking Instructions:
Fry the semolina in a pan until it turns to golden brown color. Measure the semolina in a cup. For 1 cup of semolina, take 2 1/2 cups of water or as you require.
In a deep pan, add measured water, cardamom and semolina and keep on stirring constantly. Add ghee in regular interval to it and keep stirring. When ghee starts to come on the top of the dish, add sugar and a pinch of orange food color and keep stirring for a while and switch of the stove when semolina is cooked well and become soft.
Fry the cashews in a tablespoon of ghee and transfer it to the cooked dish. Kesari is now ready to serve.
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