March 23, 2009
Picture clicked by my hubby :)
Kesari comes out perfect every time I follow my mom's recipe. The ratio of rava to water should be right to get the right consistency. I usually don't compromise on ghee because it is the only ingredient which makes this dish tasty.
Ghee(clarified butter)-2 tbsp
Saffron-a few strands
Pineapple pieces chopped finely-1/4 cup
Chopped nuts(almonds, cashews)-1 tbsp
Food color(any color)-a pinch(I used pink)
Soak saffron in warm milk.
In a vessel, bring water and pineapple pieces to a boil.
In a pan, melt butter and make ghee. Roast nuts and raisins in ghee and transfer the mixture to a bowl. Return the pan to stove. Roast rava on low flame for 5-6 minutes. Add cardamom, saffron-milk, boiling water(with pineapple pieces) and food color. Keep stirring while pouring hot water to avoid lumps. Cook for a minute. Add sugar. Stir well and cook for 2 minutes. Add half of the ghee+nuts mixture and mix well.
Before serving kesari, top it off with remaining ghee and nuts.
Note: You may also add a few drops of pineapple essence to make it even tastier.
Instead of adding pineapple, you can make plain kesari and add a few drops of almond essence.
I am sending this to FIC: Pink/Rose - March 31st event started by Sunshinemom and hosted by priya.
BTW today is my parents' anniversary :) Last year they were here in the US with us and we went to Flower fields(in San Diego). The flowers are spread across 50 acres of land! It is a breathtaking view. They are open from March through May every year.