Rava Kesari / Sooji Pudding | Indian Festival Recipes

Ingredients:
Serves – 4
Rava – 1 cup
Sugar – 1 cup
Orange food color – a pinch
Cashews – 6 – halved
Ghee – 4 tbsp + 2 tsp
Water – 3 cups

Method:
Heat 1 tsp of ghee in a non-stick kadai and fry the cashews. Remove and set aside. Add another tsp of ghee and roast the rava until it is warm to the touch. Remove and spread on a plate to cool. Heat 2 cups of water in the same pan covered. Heat 1 cup of water separately in a saucepan and keep it covered. When the water in the kadai starts to boil, reduce the heat to medium, add the roasted cooled rava and mix with a wooden spoon until most of the water is absorbed. If the rava is cooked through it would appear clear. If it still appears like white grains add the other cup of water in 1/4 cup increments and cook until the rava is cooked through. When it is done, add the sugar and food color. The mixture would thin out a little and may form lumps after adding sugar. Continue stirring until there are no lumps. Add ghee little by little and continue to cook in medium heat. When all the ghee is used up add the fried cashews. Remove from heat and serve warm.
Notes: You can substitute yellow food color instead of orange.
Linking these up to Kid’s Delight – Festival Treats;