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Kalyana kesari recipe

tips & tricks for lump free kesari
5 from 2 votes
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Ingredients

SUGAR SYRUP:

  • 1 cup sugar
  • 1/2 cup water

ROAST:

  • 1 tbsp ghee
  • 10 cashew
  • 1 tbsp raisins
  • 1/2 cup rava

COOK RAVA

  • 1 + 1/2 cup water
  • 2 tbsp Sunflower/canola oil
  • little Food color
  • 2 tbsp ghee

FINAL TOUCH:

  • 1/4 tsp cardamom powder
  • Pinch of salt
  • 1 + 1/2 tbsp ghee

Instructions

  • In a microwave-safe container, add sugar and hot water, mix well, and microwave for 1 minute till the sugar dissolves in water. Avoid string consistency
  • Heat ghee and add cashews; saute well
  • Roast till cashew starts to change color
  • add raisins and saute, keep aside
  • Add rava and roast for 3 minutes in low- medium flame until rava turns aromatic, set aside
  • Furthermore, add hot water and boil  when water boils add food color and boil

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Notes

  1. Usually, we skip oil for homemade Kesari. To replicate Kalyana Kesari taste and texture, don't skip oil
  2. If you like rose essence flavor, add a drop after turning off the stove and mix well
  3. Always warm Kesari and enjoy for best texture and taste
  4. Always use flavorless oil like sunflower oil, canola oil etc.  for best taste
  5. Adjust the sugar according to your taste. 1:2 rava to sugar ratio makes catering style kesari taste
  6. Always use 1:4 rava to water
    ratio for kalyana kesari.
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