Rawa Kesari(Suji Halwa)

• Rava                            -           1 Cup
• Sugar                           -           1 ½ – 2 Cups
• Food color                -           a pinch
• Water                          –           1 ½ cup
• Ghee                            –           3 tbsp or more
• Cashewnuts              -           2 tbsps
• Raisins                        -           2 tbsps
• Cardamom                -           1 tsp
• Badams                       –           4-5 for garnishing

Preparation Method:

Fry cashews and raisins in 1 tbsp of ghee in a thick bottomed pan, keep it aside.

Add ½ tbsp of rawa in the pan and roast till it starts turning brown.

Boil water in the pan and add rawa slowly, while keep on stirring to avoid any lumps.

Add sugar slowly, once rawa got cooked. Pour remaining ghee and cardamom powder.

The consistency will become loose. Reduce the heat and cover with a lid. Keep stirring now and then to avoid sticking to the pan.

Grease a tray with ghee and spread the kesari. Garnish with fried cashew and raisins.

Serve hot or at room temperature

Variations:

1.) Milk can be added along with water to add more taste.

2.) Saffron can be added in the boiling water instead of artificial food color to give natural color and aroma.

3.) It can be cut different shape and served as pieces.

Word of Caution:

• Beginners can mix both rawa and sugar before adding in the boiling water to avoid forming lumps (it may form if stirring is not done continuously).
• Make sure that rawa is cooked well and then add sugar, chances are there rawa may not get cooked after adding sugar.