Kesaribath : A very very famous dish in South India without which breakfast is incomplete in any of the functions.
Usually it is served with hot Idlis in functions. You can add Pineapple pieces also to this so that the aroma of Pineapple makes you feel heaven.
Ingredients
================
Rava/Semolina - 1 cup
Water - 2 1/2 cup
Ghee - 1 cup
Raisins - your choice
Cashew - your choice
Saffron for color - I used turmeric powder instead.
Sugar - 1 cup (For moderate sweetness)
Salt - 1/2 small spoon (What Salt for sweet dish??? Yes !!! Salt. Refer http://nannajagatthu.blogspot.in/2012/02/hiiii.html)
Method
==================
1. Roast rava until fine aroma is felt and rava changes its color slightly. Keep aside.
2. Boil water and keep aside.
3. In a pan, add 3 large spoon of ghee and put cashew first. When color changes slightly, add raisins. Raisins puffs up.
4. At this point, add roasted rava, salt, saffron and fry again for 5 minutes.
5. Now add 1 cup of water first and stir. It dries up soon. Now add another cup of water and stir. Leave it for few seconds. Add another 1/2 cup of water and leave it for few seconds. The rava is cooked when you can not see white dots of rava.
6. Now add 3 spoons of ghee and stir well. It dries up soon. Keep on adding ghee in little amount. It is done when Rava can not absorb more ghee and when you stir it, it does not stick to bottom of vessel as shown in picture - Last stage.
7. Now turn off the flame and Kesaribath is ready !!!!
Usually it is served with hot Idlis in functions. You can add Pineapple pieces also to this so that the aroma of Pineapple makes you feel heaven.
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| 3. Last stage |
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| 4. Oh !! its ready !! |
Ingredients
================
Rava/Semolina - 1 cup
Water - 2 1/2 cup
Ghee - 1 cup
Raisins - your choice
Cashew - your choice
Saffron for color - I used turmeric powder instead.
Sugar - 1 cup (For moderate sweetness)
Salt - 1/2 small spoon (What Salt for sweet dish??? Yes !!! Salt. Refer http://nannajagatthu.blogspot.in/2012/02/hiiii.html)
Method
==================
1. Roast rava until fine aroma is felt and rava changes its color slightly. Keep aside.
2. Boil water and keep aside.
3. In a pan, add 3 large spoon of ghee and put cashew first. When color changes slightly, add raisins. Raisins puffs up.
4. At this point, add roasted rava, salt, saffron and fry again for 5 minutes.
5. Now add 1 cup of water first and stir. It dries up soon. Now add another cup of water and stir. Leave it for few seconds. Add another 1/2 cup of water and leave it for few seconds. The rava is cooked when you can not see white dots of rava.
6. Now add 3 spoons of ghee and stir well. It dries up soon. Keep on adding ghee in little amount. It is done when Rava can not absorb more ghee and when you stir it, it does not stick to bottom of vessel as shown in picture - Last stage.
7. Now turn off the flame and Kesaribath is ready !!!!
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