Kesari is a simple and quick dessert. The main ingredient is Sooji/ Rava/ Semolina. The rava used to make kesari has to be coarse. Fine rava will change the texture of kesari. Even if the package says ‘roasted rava’, it is better you roast it before making this dessert. If the rava is not roasted properly, the kesari will turn sticky.
I have used red food color( 5 drops) to get a pink color kesari. The most common color is orange.
You can try adding pineapple esssence and yellow food color when the water boils to make pineapple kesari. Fresh pineapple pieces can be added(optional).
- Coarse Rava/ Sooji/ Semolina – 1/2 cup
- Water – 1 cup + 3/4 cup
- Orange food color – 4 pinches ( for orange kesari)
- Sugar – 1 cup + 1/4 cup, adjust according to your taste preference
- Ghee – 3 tbsps or more
- Raisins – 10
- Cashews – 10
- Cardamom powder – 4 pinches
- Dry roast the rava until it turns golden brown. Keep stirring continuously as you roast it.
- Transfer it to a bowl immediately to prevent the rava from burning.
- Heat water in a non-stick pan.
- When the water boils, add the food color. Let it boil for a minute.
- Slowly add the rava steadily into the water and stir continuously as you add the rava to prevent it from turning lumpy.
- Keep stirring continuously. The rava will absorb the water very quickly.
- When the rava absorbs the water, add the sugar immediately and stir.( the sugar will prevent the kesari from sticking to the dish)
- Keep stirring for 2 minutes.
- Turn off the heat.
- Heat ghee in a small pan.
- Add the cashews first.
- When the cashews turn golden brown, remove from heat and add the raisins.
- The raisins will puff up.
- Add the cardamom powder and transfer the ghee mixture to the kesari and mix well.
- Serve kesari at room temperature or warm.