In our family kesari is a must in every festival. And this is the way my mother use to make
Kesari. Instead of cardamon she use vanilla essence.And make it in pink colour.
(A)
1/2 cup condensed milk
2 cups water
70 gm sugar,more if you like it very sweet
2 pinch salt
1 tbsp vanilla essence
60 gm ghee
50 gm raisins
50 gm cashew nuts
Red food colouring
1. Bring 2 cups of water to boil,add in A
2. Let it cames to a boil again, add semolina little
by little stirring constantly so that there will no
lumps.
3. Cook strring all the while over gentle heat till it thicken and cooked. Press into a tray and cut into
pieces when cool.
Hi..I haru sj follow u punya blog nie mr thyaga Rajan.i nak Tanya u Ada x resepi KARI BAWANG?
ReplyDeletehi, thank you so much haizie azmani,yes i have you can find it here or in my malay blog...DAUN KARI..http://thyagacook.blogspot.com
ReplyDeletehi Thyaga Rajan, i came across your amazing blog by 'accident' and frankly, Im glad! Your recipes are easy to follow and what i need for my everyday cooking... thank you again. And btw, your style of making the Kesari is simple compared to what ive been doing all the time! Oh yes, do you fry the cashew nuts and raisins? Im gonna try it your way and see how it turns out.
ReplyDeleteHi, rita devi thank you for visiting my blog, I did't fry the cashew nuts or the raisins. but you can fry if you want to. But you must roast the rava. you can add a bit more water if you like your kesari soft.thank you and happy cooking
ReplyDeleteLovely colour of the Kesari. Never tried giving it a vanilla flavor.
ReplyDeleteHi,Lakshmi Venkatesh thank you for your comment..this is how we make kesari at home. Only very much later that i found out that kesari has to to yellow and flavour with cardamons.
ReplyDeleteFollowed and done most of your recipes...Thank you for sharing
ReplyDelete