MANGO SHEERA/ KESARI

NEEDED
1 cup rawa/ semolina/suji
2 cups mango pulp
2 cups water
Sugar 1/2 cup
Cardamom powder -a pinch
1tsp  ghee
5 cashewnut ( broken)
1 tsp raisin/kismis

METHOD
In a pan add 1 tsp ghee, add cashewnut.
Roast till light brown, add the raisins.
When they puff up add the rawa.
Slightly roast it.
Now add 2 cups of water. Keep mixing it.
Cover with a lid and cook for 2 minutes.
The rawa will be thick and nicely cooked.
Add sugar depending on the sweetness of the mango.
Keep mixing, now add the mango pulp.
Add little cardamom powder, mix well. Cook for 2 min and remove.
Serve hot garnished with chopped almonds.

MILK KESARI

NEEDED
rawa / sooji - 1/2 cup
sugar - 1 cup
milk - 1 1/2 cup
saffron - a pinch (opt)
food color yellow -a pinch
elachi powder
ghee - 2 to 3 tbsp

METHOD

• take a thick bottom pan , roast rawa in 1 tsp ghee , add remove .
• now add milk , bring it to a boil .
• add the rawa , stir constant ,so that no lumps form .
• close the lid and cook on a low flame .
• remove the lid and add sugar , elachi powder.
• the kesari will loosen after adding sugar .
• add ghee little by little  and keep stirring .
• remove when ghee leaves the sides .
• garnish with cashewnut , kismis .

note;
milk kesari needs more sugar than normal kesari .
ratio of RAWA; SUGAR; MILK  is 1;2;3

AVAL KESARI / POHA KESARI

NEEDED
poha/ aval - 1 cup
Sugar - 1 cup (heaped)
Water- 2 cups
yellow or orange food color- a pinch
elachi powder
saffron - a pinch  (opt)
ghee - 5 tbsp ( as required)
Salt - a pinch
Cashewnut

METHOD

• In a pan add 1 tsp ghee, and  roast the Cashewnut. Remove .
• in the same pan add the poha and roast for 2 minutes.
• Remove and coarsely powder it like rawa.
• boil water ,  add the powdered poha,  pinch salt and mix well.
• Cook on low flame till wster is absorbed and poha is fully cooked.
• (Stir inbetween , to avoid sticking at the bottom. )
• Add  sugar , color , elachi powder and mix well.
• It will loosen after adding sugar, add ghee and keep stirring.
• Add the roasted Cashewnut , cook till it thickens and leave the sides.

PINEAPPLE KESARI

NEEDED
rawa/ sooji - 1/2 cup
chopped pineapple- 1/4 cup
sugar- 3/4 cup
ghee - 2 tbsp
water-  1 1/2 cups
Cashewnut- roasted in ghee - little
Food color - yellow

METHOD

• In a pan add 2 tsp ghee and add the rawa.
• roast the rawa till nice aroma wafts ( for 2 minutes) , remove and keep aside.
• Now in the pan add water , add the chopped pineapple.
• Add yellow color.
• when the water boils add the rawa and stir constant so that no lumps form.
• Then close the lid and cook for few minutes.
• Then Remove the lid , add sugar and ghee.
• the sugar will melt , and the rawa will loosen .
• cook for few minutes.
• add the roasted Cashewnut and mix well .

NOTE.
No need for elachi powder or pineapple essence.
add sugar only after rawa is cooked.

VERMICELL I/ SEMIYA KESARI

NEEDED:
fine vermicelli / semiya - 2 cups
water - just to immerse [ 3/4 cup approx]
sugar - 1/2 cup
ghee- 3 tsp
elachi powder
food color - orange or yellow

METHOD:

• break the semiya and  take 2 cups .
• add ghee and roast slightly , on a medium flame.
• add water to the semiya , just to immerse it.
• stir gently ,coz in no time it gets cooked.
• add sugar , elachi powder and  kesari color.
• sugar will melt and  loosen the semiya .
• add the roasted kaju, kismis.
• mix well and  remove.

NOTE
:for thick vermicelli, boil the water 1 st ,and then add the roasted semiya.
water - sugar ratio: for 1 cup vermicelli, 2 cups water, 3/4 cup sugar.

RAVA KESARI

NEEDED:                     

 roasted rava /semolina - 1 cup

sugar- 1 1/2 cups

water 2 1/2 cups

ghee - 1/2 cup

kesari color

pinch pacha karpuram (opt)

elachi powder

roasted casewnut & kismis

METHOD :

•  roast rava  in little ghee & keep aside.
• then in a kadai add water .
• when it comes to a boil , add the rava & stir constant so that no lumps form .
• when the rava is cooked, add  sugar . 
• keep stirring till  the sugar  dissolves ,  add the remaining ghee , kesari color,
•  elachi powder, cashew, kismis . mix well , cook for few min & remove.

GULGAND KESARI

Needed:
roasted rawa - 1 cup
sugar - 2 cups
water - 3 cups
rose essence - 2 drops
food color - rose
gulgand - 1 tbsp
ghee - 1\2 tbsp
roasted nuts

 MTD:

• In a pan  add water + color + ghee..
• when it boils, add rawa.
• stir a little so that no lumps form  & close the lid  & cook for 5 min.
• then add sugar & gulgand.
• stir till the sugar melts & comes to the desired consistency.
• add the essence & mix well.
• garnish with nuts & serve.

MANGO KESARI

Needed:

1 mango (grind) - pulp

rawa- 1/2 cup

sugar -3/4 cup

ghee -2 tbsp

kesari color

water - 1 cup

roasted kaju,kismis

Method:

• in 2 tsp ghee fry the rawa.then add water & kesar color & mix well.
• stir till the rawa get cooked, then add sugar &; mix well.add ghee as required.
• atlast add the pulp  & mix well.garnish with kaju & kismis