METHOD:
Roast the cashew nuts in the ghee till golden brown and keep it aside. In the same pan add 1 tblsp of ghee and roast the rava nicely till nice light golden brown in a very low flame. In a saucepan bring the milk to boil. I used full cream milk.
Add this milk to the rava and let the rava gets cooked in the milk. Check whether it is cooked by dipping your hands in water and check . If it is cooked the rava will not stick to your hands. else cook for few more minutes. Now add the sugar and stir it quickly without any lumps. The mixture will be become runny. Do no panic.
Add remaining ghee little by little and stir well in a low flame for few minutes till it becomes a whole mass and the kesari should not stick to the bottom. Add a pinch of yellow food colour and mix well to get the colour evenly. Add the fried cashew and mix well. Add cardamom powder too and mix well.
Rava milk kesari is ready for neivedhyam.
Note:
Always add sugar once the rava is completely cooked. Make the entire process in low flame.
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