Prep Time – 5 Mins
Cooking Time – 20 Mins
White Rava/Suji – 1 cup
Sugar – 1.5 cups
Cashews – 15
Raisins – 15
Saffron – Few Strands
Ghee – 6 tea spoons
Cardamom – 2
STEP 1: In a non-stick pan heat 2 tea spoons of ghee to fry cashews and raisins. Fry the cashews and raisins golden brown. Once done, take the nuts out of the pan.
STEP 2: Take a spoon of warm water and soak the saffron for 5 minutes. This is done to extract the natural color from the saffron and to avoid using artificial food color.
STEP 3: To the remaining ghee in the pan add 2 more tea spoons of ghee and add the rava. Fry till the rava turns slightly brown.
STEP 4: Add 3 cups of water and allow it to cook for 5 minutes or until the rava becomes soft.
STEP 5: Now add the sugar and let it cook till the kesari stops sticking to the pan (if required add 2 more tea spoons of ghee to avoid sticking) and the ghee starts separating from the kesari.
STEP 6: Add the roasted nuts, cardamom and the saffron water mixture to the kesari. This is to give the kesari color and nice flavor.
Mix well and serve.