This one is a popular dish all over India. Maharashtrians call it Sheera, the Tamilians call it kesari and north Indians call it Suji ka halwa. This is also made by all but in different styles. This is my style and I keep making this on festive occasions like on the occasion of Ram Navami and most recently i.e. today on the day of Sankata Hara Chaturthi as naivedyam. It is easy to make a lovely dessert to indulge in both for the deities and us!
Serves: 2 to 3 people
½ cup rava / sooji
2 tbsp ghee + 2tbsp ghee
10 cashew nuts
2 tbsp milk
½ cup sugar
Pinch of saffron or food colour (optional)
1. Heat a pan, add ghee, roast cashews and raisins and set aside.
2. Heat the same pan with remaining ghee. Add rava and roast it till it slightly turns brown. Once it is brown, add water which will help it cook.
3. Once rava gets cooked, add milk. This gives it the richness we all like in a kesari.
4. You can add saffron or food color (optional) in the milk if you are using it.
5. Add sugar and give it a stir continuously so that it gets evenly mixed. ( If you like it sweeter, you can add sugar)
6. Adjust water if it becomes dry, and if it’s too runny keep it on flame it will eventually dry
7. Right texture is when it is smooth and does not stick to the sides of the pan.
8. Take off the stove; garnish it with roasted cashews and raisins.
Serve or offer as naivedyam, and enjoy as your “meal is ready!!”
The more the ghee the better and rich texture this kesari enjoys. But in my house, we like it this way. Just the right amount of ghee, and sugar means we aren’t too guilty!