-
Step 1. Heat about 2 tbsp of ghee in a heavy bottomed or nonstick pan. Let it melt completely.
-
Step 2. Add the rava (semolina) and fry on medium flame, while stirring it continously until a nice aroma comes ( by now rava would have turned golden brown in colour.)
-
Step 3.Add mava and fry again for one minute. Now pour water and bring the whole mixture to a boil.
-
Step 4.Turn the heat to low flame and cook for two minutes or until the rava gets cooked well.
-
Add the sugar, kesari colour and stir well. Keep stirring, frequently, and cook till the rava (semolina) absorbs all the liquid and is cooked well.
-
Now you will notice thatmixture will start to loosen. Keep stirring continuously.
-
Add a little bit of fine grounded cardamom and kewra essence to make it more flavourful. Stir well on low flame for 2- 3 minutes or still the kesari forms as a whole mass(doesn't stick to the pan at all).(Refer pics)
-
The tasty rava Kesari is ready to served. You may serve it in any shape you desire. I like it to cut in burfi pieces or in shape of a pudding.