The kesari is by far my brother’s favourtie Indian desert. It all started when we were both very young, and we happened to be visiting my maternal grandmother. She happened to be making kesari that evening and there was some left over pooris (rolled dough deep fried in oil) from the morning breakfast. so my brother being the crazy guy he is, sandwiched some kesari between a poori and since that day, every time my brother visits my maternal grandmother, it’s become a ‘thing’ to make poori and kesari!!!Now this microwave Kesari is is all my mother’s doing! It’s her recipe, her method, I’m just putting it in record here. Somehow I like microwave kesari better than the stove top one, primarily because it is just as soft with way less ghee and without standing over a hot stove.
Microwave Kesari Serves 4-5
You will be needing
– Semolina/Rava, 1 cup
– Sugar, 1 1/2 cups
– Water, 2 1/4 cups
– Cashews and Raisins, as much as you like
– 2-3 tsp Ghee/clarified butter
– Food color, a pinch. (Artificial food colors are hazardous to health, so use sparingly)
– Flavouring essence, I like to use vanilla. About 1 tsp of essence.
– Salt, one pinch.
Method
– In a heavy ceramic/glass bowl, add a little ghee, about 1 tsp, mix in the rava, and roast uncovered for about 2-3 minutes. If you are using pre-roasted rava, skip this step. Stir every 30 seconds to ensure even roasting and prevent burning.
– Once the rava is roasted (you’ll know it’s done when it stops smelling raw and becomes fragrant), transfer to another plate. In the same ceramic bowl, add another 1 tsp ghee and fry the Cashews and Raisins. (Raisins take 30 sec and the cashews take an additional 2 minutes).
-Once the nuts have been roasted, transfer them to another plate. In the same ceramic bowl, combine water, sugar and the roasted rava.
– Cook covered for around 2-3 minutes (remember to stir every 30 seconds).
– If you wish, you may stir in the last teaspoon of ghee before serving
-Serve hot topped with the roasted cashews and raisins.
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