I made this for Thai Poosam yesterday and it was so good. Its very simple with a melt in mouth texture.
Ingredients:
1. Rava - 3/4 cup
2. Warm Milk - 1/4 cup
3. Saffron - a generous pinch
4. Sugar - 1/2 cup(or more according to sweetness of banana)
5. Bananas - I used 5 of small variety. If you are using big, 1 is enough.
6. Water - 1 and 1/2 cups
7. Cashews and Raisins for garnish
8. Cardamom powder - 1 pinch
9. Ghee - 1tablespoon for roasting rava+3 tablespoon or more as needed.
Method:
1. In a wide kadai, heat 1 tbsp ghee and add the rava. Roast in low flame for about 5 minutes. This step yields a good texture to the kesari. Do not let the rava burn.
2. Add cardamom powder and mix.
3. Soak saffron in warm milk. Mash the bananas and add it to the rava and mix well.
4. In a vessel, boil water vigourously. Add this to the rava kadai (keep in low flame) and quickly mix well. There should be no lumps. Be careful not to splatter your hand.
5. Add the saffron milk mixture and stir well. Once the mixture gets thick, add sugar. It will begin to loosen up. Stir well so that sugar is blended in.
6. Add the 3 tablespoons of ghee little by little and stir till the kesari starts leaving the sides of the kadai. Fry the cashews and raisins separately in little ghee and add it to the kesari and mix . Serve!.
Notes:
1. Rava - 3/4 cup
2. Warm Milk - 1/4 cup
3. Saffron - a generous pinch
4. Sugar - 1/2 cup(or more according to sweetness of banana)
5. Bananas - I used 5 of small variety. If you are using big, 1 is enough.
6. Water - 1 and 1/2 cups
7. Cashews and Raisins for garnish
8. Cardamom powder - 1 pinch
9. Ghee - 1tablespoon for roasting rava+3 tablespoon or more as needed.
Method:
1. In a wide kadai, heat 1 tbsp ghee and add the rava. Roast in low flame for about 5 minutes. This step yields a good texture to the kesari. Do not let the rava burn.
2. Add cardamom powder and mix.
3. Soak saffron in warm milk. Mash the bananas and add it to the rava and mix well.
4. In a vessel, boil water vigourously. Add this to the rava kadai (keep in low flame) and quickly mix well. There should be no lumps. Be careful not to splatter your hand.
5. Add the saffron milk mixture and stir well. Once the mixture gets thick, add sugar. It will begin to loosen up. Stir well so that sugar is blended in.
6. Add the 3 tablespoons of ghee little by little and stir till the kesari starts leaving the sides of the kadai. Fry the cashews and raisins separately in little ghee and add it to the kesari and mix . Serve!.
- Use a wide and somewhat deep kadai to avoid splattering in your hands. Also be conscious to mix without lumps.
- Sugar can be adjusted as per taste. This was just right for us.
- Roast rava well in ghee in low flame but do not burn it. It will totally alter the flavour.
- This measurement is sufficient for 3 to 4 people.
Hi,
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