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Rawa Kesari recipe: Try 'Golden Bliss' this Diwali
Chef Arokiya Doss, Head Chef - The Malabar CoastRecipe by
Ingredients: Suji (Rawa): 0.1 kg, Sugar: 0.15 kg, Water: 0.3 litres, Kesari Powder: 0.005 kg, Cardamom Powder: 0.005 kg, Ghee: 0.07 kg, Cashew Nuts: 0.025 kg, Dry Grapes: 0.025 kg
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Heat 0.05 kg of ghee in a pan on medium heat. Add cashew nuts and dry grapes, and roast until the cashews turn golden brown and the grapes puff up. Remove and set aside. In the same pan, add semolina (suji) and roast on a low flame until it becomes fragrant and lightly golden, ensuring it doesn’t burn.
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Meanwhile, bring water to a boil in a separate pot. Gradually add the boiling water to the roasted semolina, stirring continuously to avoid lumps. Add the Kesari powder and mix well to ensure the color is evenly distributed. Once the semolina absorbs the water and reaches a thick consistency, add sugar and stir continuously.
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Add the remaining ghee and continue to stir until the mixture leaves the sides of the pan. Finally, add cardamom powder, roasted cashews, and dry grapes. Mix well and remove from heat. Serve warm or at room temperature, garnished with additional cashews and dry fruits if desired.