Dessert | Kesari

This recipe for Kesari, also sometime misinterpreted or called "Halwa" serves for a maximum of 3-4 people. Kesari is a South Indian specialty, normally presented at any wedding.

Things required 

• Rava (or) Sooji - 1 cups ~ 150g
• Sugar - 1.5 cups ~ 200g
• Milk - 1 cup 
• Water - 2 cups 
• Ghee - 3 table spoons 
• Cardamon - 2 pods (broken)
• Cashew nuts
• Raisin
• Salt to taste 
• Food coloring - Orange/Yellow preferred 

Steps: 

1. In the pan where you decide to cook kesari, add the three table spoons of ghee. TAKE CAUTION - Ghee gets heated very quickly, so do not let it to burn (literally - it will catch fire if you are not careful). 
2. As soon as the ghee melts - add the cashew turning it often so it browns evenly. Reduce the flame while you are at it !
3. Once the cashews are browned, add the raisins. They will start to puff up. 
4. Once you see everything puff up. Empty the contents into a bowl and set aside. 
5. Now the pan will have a lining of the ghee. Nothing is wasted in an Indian cooking ;) Add the rava or sooji. Roast it until you can get the gritty feeling or smell of the sooji coming up.
6. Transfer it into a plate to cool down, while it cools. Add the cup of milk and two cups of water and the food colouring. Also add a pinch of salt. Mix it all up and let it boil a little bit. NOTE - A very interesting flavor can be achieved by adding saffron, do mind it is expensive ;)
7. Once the mixture is boiling, add the roasted rava or sooji. As you start adding rava will start absorb the water. So you might end up with lumps. To avoid this, you need practice or luck or another persons help. While the other person starts adding the rava keep stirring constantly. 
8. The water will be absorbed quickly. So it will end up a paste, but don't worry it will all change when you slowly add the sugar. Again, constant stirring while adding is key. 
9. Now the mixture will be a bit runny. Add the broken cardamon and keep stirring. Add half of the roasted cashew and raisin mixture with most of the ghee that was set aside in the bowl. Hate to say it again, but keep stirring. 
10. Once you can see a layer of ghee on the top with the nuts mixed in a bit, time to empty into a dish that is flat but has edges. Like a roasting tin. 
11. Whilst still hot try to level it. Add the left over cashew and raisin mixture on the top.
12. Let it cool for a while, then you can cut through the kesari like a cake. NOTE - Kesari should ideally be served warm, so once cut. I would suggest putting a foil on top and putting in the oven to keep warm.  

 

NOTE - Step 10-12 is not mandatory, but gives it a beautiful presentation and makes it easier to serve. If you do not worry about the presentation just put all the cashew and raisin. Of course it could be served hot right out of the pan.