An Indian sweet, by Bhamini S.
A quick and easy snack for when you feel like something sweet, this Rawa Kersari is easily made with items that are readily available in your pantry.
Prep time: 15 minutes
Cooking time: 20 minutes
1 cup fine sooji/rava/semolina (you can also use coarse semolina)
Finely chopped cashews and sultanas (sultanas optional)
½ cup melted ghee
¼ tsp cardamon powder
¾ cup sugar
Saffron strands, a few, soaked in little warm milk
Orange food colour, just a pinch
2 cups water
- Roast the cashews in a pan and set aside.
- Next, roast the semolina/rava with a little ghee until a mild aroma is released. Be careful not to burn or over roast. Set aside.
- In a saucepan add 2 cups water and allow it to boil. Add sugar and bring to boil, until sugar is dissolved. Allow the sugar solution to boil for few more minutes but do not allow it to become a sugar syrup. Next add the colour, kesari (saffron) strands and cardamom powder so that they are evenly spread.
3. When the sugar solution is really boiling, add the roasted semolina/rava slowly into the pan.
4. Cook semolina/rawa until it is soft, then stir in remaining ghee and cashews.
Your Kesari or Halwa is ready. Eat it while it is warm to enjoy the real flavour.