Monday, 20 March 2017

Caramelized Rava Kesari

This is a direct contradiction to my previous post. Yes, Carb (sugar) rich sweet recipe. Those who are in HFLC, please stay away from this. It’s exclusively meant for sweet toothed people

I’m sure, many of you know how to make a rava kesari. The twist here it is “Caramelized”, to enhance the ordinary kesari. This was introduced to me by my aunt Manju, who lives in France. This Caramelized version of kesari, impressed me so much I thought of sharing it here……

Ingredient  :    1 cup of Rava (semolina)   ;        ¾ cup of sugar      ;       3 tbsp of ghee      ;        2 cup of milk  ; ½ tsp  cardamom powder        ;     10 no's of chopped cashews

In a thick bottom pan start to roast rava at low flame for about 10 – 15 min or until a slight colour change. Transfer the rava into a plate and keep aside.

In the same pan, add sugar and put the flame at medium allow to caramelize. (During the caramelization process, water will be released from sugar) Meanwhile, boil the milk and keep it aside.

Once, the sugar turns into light amber in color, add the milk and 2 tbsp of ghee. (Take care of splatters as water and fat are in different temp)

Continue to cook and keep stirring until the caramel mixture become smooth. Add roasted rava to the mixture and star cook at low flame until the kesari starts to leave the sides of the pan.

Meanwhile, in small pan add 1 tbsp of ghee and fry the cashew to golden colour and add it to the kesari. As a final touch, sprinkle cardmom powder and serve hot or warm.