When I was in one of the rare contemplating moods, I was searching for answers for the ‘Why’ questions in our life.
Why do we do things this way? Why don’t we do things that way? Why is life so? Why isn’t life easier? So many questions and not many answers. If you think from a higher level, then everything is a maze. No solid answers for anything.
But I did find an answer for one question, ‘Why do I blog?’
And the answer is : to document that I cook, even if it is a once in a while thing. Without the pictures no one,myself included, will believe that I do cook when the mood hits me!
For the last week of Blogging Marathon, the theme chosen is ‘Navarathri Special’. Navarathri is a celebration that goes on for nine days and on each of these days, different food is offered to the god during the pooja. A small portion of this food is then given to the families who visit you on that day.
In Southern part of India, there is a tradition of keeping Kolu (an exhibition of dolls, mostly of gods, in a step kind of arrangement). Not all the houses keep Kolu , but the ones who keep, invite other families to come and see the display. Its a real fun thing to go visit them, get the goodies for the day and enjoy the festival mood as such.
My Sister in Law keeps Kolu (I don’t, as you might have guessed by now!) and I got to eat the goodies while I was visiting them. It was Kesari on the day we visited them. Recipe as follows.
Check out the other participants of this week’s Blogging Marathon here.
Makes : 6 lavish servings
- Rava (Semolina) : 1 cup
- Water : 2.5 cups
- Sugar : 1.5 cups
- Ghee : 3-4 tbsp (you can add more if you want to)
- Cashews & Raisins : a few – say 10 each, for decoration
- Orange food color : a pinch, optional
- Heat ghee in a broad and heavy bottom pan. Add the cashews and raisins and stir until the cashews turn brown and the raisins puff up. Don’t let them burn. Drain and keep aside in a napkin.
- In the same ghee, add the semolina and roast stirring constantly, till it becomes slightly brown in color – about 4 -5 minutes. Add the water and mix so that there are no dry lumps. Cook, stirring in between.
- When the rava is almost cooked, add the sugar and food color (if using). Stir and let it cook for a further 5 minutes until the kesari starts leaving the sides of the pan. At this point, you can add another spoon or two of ghee if you want to. Add the cashews and raisins.
- Take off the heat. You can spoon this into a bowl and serve or spread it in a greased plate and cut into squares. Or you can even scoop them using ice cream scoops and serve.
6 thoughts on “Rava Kesari”
You own a blog that has sooo many recipes , that includes some reall amazing baked stuff like breads and cakes and yet you ask why do you blog? I guess the answer is that deep within behind the layers of lethargic mass that wants you to rest is a creative mind that pushes you to cook and reinvent :) so much for gyaan….lol….I am also in pensive moods these days asking wierd questions to myself why this and why that…..never mind, thats what we girls are made of …MOOD SWINGS as DH describes me….loved to know abt Kolu….so much to know about in such a short span of life :)
hahah..I love your contemplation and the results rajani. well after your pictures I wonder why you keep saying you don’t cook..:)..lovely pictures..
My all time favourite kesari. Lovely presentation…
Oh I love that picture of the Kesari on the plate with all that lovely decoration!
I wish I stayed close to family …..so boring to cook and eat my food all by myself. The kesari looks so good.