Kesari is a popular Indian Sweet made with rava, sugar and ghee. Usually made on auspicious day as a prasadam to lord. I tried this twist to the normal Kesari recipe where it is cooked in Badam Paal. So it gives a distinct taste of almonds as well. This version is very rich and creamy and has a taste very close to badam halwa.
Ingredients Required:
Sooji / Rava - 3/4 cup
Water - 1.5 cups
Sugar - 1 cup + 2 tblsp
Ghee - 1/2 cup
Cardamom - 1 tsp
Almond flour - 1/4 cup + 1 tblsp
Milk - 1/2 cup
Saffron - pinch
To garnish:
Ghee - 1 tblsp
Almonds and cashews - 2 tblsp, chopped
How to make:
In a bowl, mix the almond flour, milk and saffron. Mix well and set aside.
Heat water in another pan.
In a large pan, heat on medium heat, add 1/4 cup ghee and add the Rava. Fry for few minutes till it turns light pink in color and gives a nice aroma.
Add the boiling water to the Rava, and continuously stir so no lumps are formed.
Add the sugar and keep mixing so the sugar dissolves and becomes liquid again .
Add the milk badam mix and cardamon.
Add the remaining ghee, give a final mix, close the pan and cook for 3 minutes on medium low heat.
In another small pan, add the tblsp of ghee and fry the nuts till well roasted.
Add this to the Kesari and give a final mix.
Notes:
If you don't have almond powder, you can soak 20 almonds in warm water for an hour, remove the peel and grind to a paste with milk and add that.
Sugar was just perfect, if you like it sweeter, increase to 1.5 cups.
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