Beyond Rasam

Kesari (Sooji)

Sweets

Kesari (Sooji)

Ingredients

  • Bombay Rava (Sooji / Semolina) – 1 cup
  • Sugar – 1½ cups
  • Hot Water – 2 cups
  • Ghee – 3 to 4 tablespoons (add at the end)
  • Cashews (Kaju) – as preferred
  • Raisins (Kishmish) – as preferred
  • Cardamom Powder (Elaichi) – ¼ teaspoon
  • Kesari Food Color – 1 pinch (optional)
  • Saffron (Kesar) – 1 pinch, soaked in hot milk or water for 10 mins (optional – use either saffron or kesari color, not both)

Procedure

  • Heat 1 tablespoon of ghee in a pan. Fry the cashews and raisins until golden. Remove and set aside.
  • In the same pan, add the Bombay rava. Roast on medium-low flame for a few minutes, stirring continuously.

Do not let the rava change color – it should just swell slightly and release a nice aroma when done.

  • Slowly add the hot water to the roasted rava, stirring continuously to avoid lumps. Cook until the rava absorbs all the water and becomes soft.
  • Once the rava is fully cooked, add sugar. Mix well. Let it simmer on low heat for a few minutes until it thickens
  • Add cardamom (elaichi) powder and the previously fried cashews and raisins.
  • Add either soaked saffron or kesari color ****(choose only one for color and flavor).
  • Finally, add 2 to 3 tablespoons of ghee. Mix well and remove from the stove.