1/2 cup dry fruits (chopped dates, raisins, cranberries and other nuts),
1/2 cup rava,
3 tbsp sugar,
2 tsp ghee,
1 pinch cardamom powder,
6 almonds,
1 cup water, and
3-4 drops food color optional (yellow, orange or red)
Method
Stir-fry Rava with 1 tsp ghee on low flame till the smell of raw grain goes.
Set it aside for later use.
Sauté dry fruits for 5-10 seconds in a pan with 1 tbsp ghee on low flame
Add water, sugar, cardamom powder and food color to them and increase heat to high flame.
Add roasted rava to boiling water slowly and smoothen out any lumps and mix well.
Reduce heat and keep stirring continuously till the mixture is cooked. One can know that the mixture is cooked when it starts coming off the pan easily.
Grease a plate and pour ‘kesari’ into it.
Let it cool and get set.
Cut it into smaller pieces and garnish it with an almond.
Kesari is now ready to be served.
Idli Recipe
Ingredients
2cup Rice 1 cup Urad Daal (white) 11/2 tbsp Salt A pinch of Baking Soda Oil (for greasing the pans)
Method
Pick, wash and soak the daal overnight or for 8 hours. Pick, wash and drain the rice. Grind it coarsely in a blender. Grind the daal into a smooth and forthy paste. Now mix the grinded rice and daal together into a batter. Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting. Idlis are ready to be cooked when the batter is well fermented. Grease the idle holder or pan well and fill each of thm with 3/4th full of batter. Steam cook idlis on medium flame for about 10 minutes or until done. Use a butter knife to remove the idlis. Serve them with sambhar or chutney.
Coconut Chutney Recipe Ingredients
1 cup grated tender Coconut 2-3 Green Chillies ( as per need ) 4 pieces of Garlic 2 tsp Tamarind
Method Grate the coconut. Add to it Green-Chillies and garlic. Also add the tamarind and very little water. Now grind coarsely all the ingredients in a mixer. Put salt to taste and the chutney is ready.
