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Sweet made with Semolina(Rava/Sooji)
Published On: 16 Sep 2005
telugu: Bombai Rawa
kannada: Sajeegai / Ravae
hindi: Sooji / Ravo
Gujarati: Sooji / Ravo
Konkani: Lellav / Rovo / Soji / Rulaun
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
Heat 2 tbsp of ghee in a nonstick pan or a kadai.
Add cashews and fry, till they turn golden brown and keep aside.
Heat up the same pan.
Add rava and fry for 2 mins or till the raw smell of the rava leaves.
Add hot water and sugar.
Mix well so that no lumps are formed.
Add kesari colour and 3 tbsp of ghee and stir.
When it becomes thick, add cashews and cardamom powder.
Pour the rest of the ghee on top and stir once.
:- Serve hot or chilled.
Its good, my hubby liked it.
Boil water, then add half of required sugar and then add Rava. After stirring and making it uniform without lumps, add remaining sugar. For final touch add grated panneer and badam saffron.
Really fantastic and delicious. v v easy to prepare.Thanks a lot for the recipe .
hello what foolish recipe u r giving...after adding rava wait untill it is cooked well. then only it will be nice later add sugar.. adding both together will spoil the dish
My friend made this for a company halloween party. He made it with orange food coloring. Raisins added the black coloring. It was GREAT. For a sweet light treat or side dish, this is a good choice.
Turned out very nice.
I have been making it ever since.
Lot of people raved about it.
Looking forward to try out more of the author`s recipes.
superb outcoming....vry nice,nvr thought making kesari was this easy:-)u can also add few pineapple chunks to this,will taste vry good...
It really super.Finally But low flame for 10 min.It comes very soft.
Really Delicious and easy to make
Very nice recipe. The kesari came out well.
Hey there!! The Kesari came out really well. Thanks for the recipe.
Thank you for the wonderful recipe. I `ve done kesari so many times.But this is the first time it turned out so good.I`ve always wanted my kesari to turn out this way but it did not except for this first time
Thank you so much.
Thanks for your excellent recipe.
i made it on my daughter`s b`day...got lots of compliments..it is very easy and saved a lot of time ,thank you....post more recepies.
I`m pregnant and I wanted to eat rava kesari. This came out so good. Excellent recipe.
I made Kesari today, came out very good. Keep posting new recipes.
I tried with less ghee even then it was really good and i am trying it for the 1st time. Gr8
actually i tried for the 1st time.
but kesari was really very gud.
i did this for diwali&all my friends liked it.
Very good.As one of the guest said I too added little milk. It gave a nice texture. Thanks for the receipe.
ITS REALLY GOOD
this is a wonderful recipe, it tasted so good. thanks a lot!
after adding hot water on fried rava wait a little by stirring so that rava will be cooked and no lumps will occur,only after that add sugar and stir again.
Add a little of milk to enhance taste.
excellent recipe..............Thankyou sooooooooomuch.
we love this kesari.thanks for this wonderful recipe
very good recipe.came out excellent.thanks
for the last five years i`ve been trying to make kesari and every time i am forced to have it alone. my hus and daughter only had the cashews and raisins . but yesterday i was shocked to see the plate.`coz there was nothing left in the plate.thanks for the wonderful receipe.
Came out very nicely. Thank You
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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