Thursday, 25 April 2013

Kesari Bhaat Recipe

I wud like to post some of my recpes here which are tried and tested and fool proof.......

To begin with I am blogging sweet which is done and unique to all over India..

Yes it is Kesaribhat/Ravi Kesari/Sheera/Sooji ka Halwa...

It is completely fool proof ....even the begginers can try this without going  wrong.
so the here it goes,
Fine Rawa - 1 cup
Sugar - 11/2 cups - 2 cups(as per your taste
Ghee - 1Cup(home made pure ghee
Water - 3cups
Raisins and Cashew - 1tspn
Pinch of Saffron
Cardamom Powder

Now to the recipe
In a pan heat ghee, add 2 cloves(just to flavour) .
 Add rawa , fry, add cashew and raisin and fry together.
At the same time in a another broad pan combine water and sugar and boil. Add saffron and boil.
The tip is by the time the rawa is roasted light brown, sugar and water shold have boiled.
So when you put the roasted rawa to the sugar and water, the mixture should be boiling, now add roasted rawa and mix well......At this stage you will not find any lumps, it mixes well smoothly....
Simmer the flame to low and cover and cook for 4-5mins or until you see the rawa has popped up and it has a smooth shiny texture.
Remove from flame and add cardamom powder and serve.

The rawa should be evenly roasted to light brown, so it doesnt form lumps when added to water.
You can add any essence like pineapple, almond etc..
If want to add fruits like banana, pinapple, mango, apple, fresh dates, chop them to small peices and add to water and sugar mixture and allow to boil..
You can also reduce the quantity of ghee to 1/2 or 1/4 if you want...
Instead of saffron you can add safe food colour.
To make it more rich add chopped almonds and pistachios.