Kesari is a traditional sweet of South India made with Rava/sooji. I have used home made millet grits/rava for this recipe and the sweet turned out very good and it simply melts in the mouth! Though I have used sugar as a sweetener, jaggery or palm sugar can also be used. Tried the same recipe with palm sugar and it is equally tasty!
Course Millet Recipes, Sweets & Desserts
Cuisine Indian, south indian
Keyword little millet, millet kesari, millet sweet, rava kesari
Prep Time 3 hourshours
Cook Time 15 minutesminutes
Author Sowji'sKitchen
Ingredients
1/2cupLittle millet / samalu
3/4cupSugar
2cupsWater
1/2tspCardamom powder
3tbspGhee / clarified butter
2tbspCashew nuts
2tbspMango pulp
8 - 10Saffron strands
Instructions
Wash the millets for 3 - 4 times and dry it completely on tissue papper or dry cloth.
after millet is completely dried, Grind the millet to a fine semolina / rava like texture.
Heat about 1 tsp of ghee / clarified butter in a pan.
add cashew nuts and fry for 1 min and keep aside.
In the same pan, add the millet rava and keep stirring to evenly roast the millet. Make sure that you fry it in low to medium flame. The millet will turn aromatic and slightly change color. keep the pan aside.
heat about 2 cups of water and bring it to boil. Let it simmer.
Mix well to avoid any lumps and let the millet cook in low flame. (Keep adding more hot water to make sure that the millet cooks well.) It will take about 8 minutes.
Check to see if the millet is cooked completely and is soft.
Add the measured sugar and mango pulp to the cooked millet and mix well. let the kesari cook.
The mixture will start to solidify. At this stage add the remaining ghee.
And add saffron strands and the cardamom powder. Mix well
cook for 5 more mins until the kesari starts leaving the sides of the pan.
Add the fried cashew and turn off the flame.
The kesari is now ready to serve.
Notes
we can also make plain millet kesari with out adding mango .