kESARI

RAVA KESARI

rava kesari

                                           - IN EMPTY PAN FRY 1 CUP RAVA, 
         THEN MAKE 2 CUP WATER TO BOIL, WHILE WATER HEATED ADD ROASTED RAVA, THEN SUGAR ( 1 CUP), CARDOMON , KESARI COLOUR, MIX WELL ,             POUR GHEE AND VANASPATI TOGETHER, KEEP MIXING UNTILL GHEE SEPARATES FROM KESARI " COOK IN LOW FLAME

JAGGERY KESARI /UKARAI    

BOIL ROASTED MOONG DAL (1cup) AND MAKE IT FINE PASTE -A

         ROAST RAVA (2cup)AND CASHEWNUTS IN LITTLE GHEE -B

      MAKE JAGGREY (2cup) SYRUB WITH WATER (4cup) -WHEN JAGGERY DISSOLVES ADD B  -ALLOW A MINUTES UNTIL WATER DISSOLVES -THEN ADD A

  MIX TOGATHER WITH NEEDED GHEE , ADD CARDAMON AND SUGU POWDER

     TO GET SMOOTH ADD RICE FLOUR (2S)

-ONCE IT GETS UNSTICKY -OFF THE STOVE 

           NOTE : SOME PEOPLE SAYS THIS SWEET AS UKARAI

MILLET SEMIYA KESARI

           

 ROAST ANY KIND OF MILLET SEMIYA (1CUP)  IN GHEE, RAVA -2S ROAST, FRIED CASHEW NUTS AND BADAM AND CARDAMOM 

        ALLOW 2 CUP WATER TO BOIL, ONCE IT STARTS BOING ADD ROASTED SEMIYA, RAVA, NUT AND MIX EVERYTHING UNTILL WATER DISSOLVE S COMPLETELY, THEN ADD 1 CUP SUGAR AND MIX BY ADDING NEEDED GHEE 

    ONCE EVERYTHING BIND TOGATHER, TASTE IT 

     IT'S SOUND GOOD, ONCE HEAT REDUCES

POTTUKADALAI KESARI

       

 ROAST POTTUKADALAI IN EMPTY HOT PAN, ROAST UNTIL IT COMES BROWN -A THEN REMOVE FROM HEAT AND PUT ASIDE

          HEAT A PAN WITH A SPOON OF GHEE, ROAST POPPY SEEDS (1S) , WITH

2 SPOON OF RAVA -B

     ONCE HEAT REDUCES  BLEND A&B TOGATHER - -C

          PREPARE JAGGERY SYRUB, ONCE IT STARTS BOILING ADD C , AND MIX TOGETHER WITH A LITTLE GHEE

   ONCE EVERYTHING COMES TOGATHER, OFF THE STOVE

        

MILK KESARI 

MILK KESARI

                   - IN EMPTY PAN FRY 1 CUP RAVA , THEN MAKE 2 CUP MILK TO BOIL, WHILE MILK STARTS BOILING   ADD ROASTED RAVA , THEN SUGAR ( 1 CUP) , CARDOMON ,  MIX WELL , POUR GHEE AND VANASPATI  TOGETHER, KEEP MIXING UNTILL GHEE SEPARATES FROM KESARI " COOK IN LOW FLAME

KARUPATTI KESARI

           

   BRAKE A KARUPATTI AND MAKE IT POWDER, AND BOIL IT UNTILL IT DISSOLVES, THEN MEASURE AND KEEP AS FOR 1 CUP ROASTED RAVE ADD 2 CUPS OF KARUPATTI WATER - A

        HEAT HEAT IN A PAN, ROAST CASHEWS AND RAVA UNTIL IT GETS GOLDEN COLOUR - B

         ALLOW A TO BOIL, THEN ADD B AND MIX WITHOUT ANY LUMPS, ADD GHEE LITTLE BY LITTLE AND EVERYTHING COMES TOGETHER, OFF THE STOVE AND TASTE IT

BEETROOT KESARI

             

 PEEL BEETROOT SKIN AND CUT INTO SMALL PIECE S -then extract 1cup juice -A

  Coconut milk -1 cup -B

    Mix  A and B - 2 cup -e

           Roast rava (1cup) using more ghee, then remove from heat -c

      Allow  (2 cup e) to boil  , then add 1cup roasted rava and 1 cup powdered jaggery 

   Mix togather using some ghee 

Note ; Rava 1 cup - 2 cup (1 cup beetroot juice, 1cup coconut milk) 

NOODLES KESARI

         

  DRY ROAST THE PLAIN NOODLES, AND ADD IN BOILING WATER, ONCE IT HALF COOKED ADD POWDERED JAGGERY, FOOD COLOUR, AND MIX WELL, THEN ADD GHEE AND MIX UNTIL EVERYTHING COMES TOGATHER

SOGO KESARI

         

 HEAT GHEE IN KADAI, ADD SOGO (1cup) , Then fry everything until all get as big ball, then add hot water and boil until it's gets soft 

             When water dissolve add sugar (1+1/2 cup)  , add ghee fried cashews and cardoman powder 

         Add little by little ghee until it's gets as kesari form

      

    AVAL KESARI

AVAL KESARI

          ROAST BROWN RICE AVAL (1cup) , AND WASH IT -A
     MAKE WATER (2cup)  FOR BOILING  , THEN ADD A WITH IT , RED AVAL TAKES SOME TIME FOR BOILING , ONCE IT STARTS MESS , THEN ADD SUGAR (1cup) , GHEE , ROASTED CASHEWS , AND CARDAMON POWDER 

SEMIYA KESARI

SEMIYA KESARI 

      
     ADD ROASTED SEMIYA (1cup)   IN BOILING WATER (1cup) , AFTER SEMIYA GOT BOILED ADD SUGAR (1cup)  , CARDOMAN POWDER (1pinch) , FREID  CASHEWNUTS (5)  , ADD GHEE (needed)  ---MIX WELL UNTIL EVERYTHING MIX TOGETHER --IF NEEDED ADD KESARI COLOUR