Bringing in Basant Panchmi on a sweeter note and what a better way to prepare Kesari Sheera/Kesari Halwa.
All we need is,
- 2 tbsp cup ghee
- 10 cashews / kaju, halves
- 1 tbsp raisins / kishmish
- ½ cup rava / sooji / semolina, fine
- 1 cup water
- ¾ cup sugar
- 2 tbsp saffron water / kesari
- ¼ tsp cardamom power / elachi powder
Firstly, heat 2 tbsp ghee / clarified butter and roast 10 cashews, 1 tbsp raisins on low flame.
Once the cashews turn golden brown, keep aside.Now in the same ghee roast ½ cup semolina/sooji.
Roast on low flame for 5 minutes or till it turns aromatic. keep aside
In a large kadai boil 1 cup water.keeping the flame on low, add in ½ cup roasted semolina/sooji.
Stir continuously till the rava absorbs water and no lumps are formed.
further add ¾ cup sugar (add ½-1 cup depending on sweetness you prefer).
keeping the flame on low, stir well till the sugar dissolves.
Add 2 tbsp saffron water or kesari food color.(Soak few treads of saffron in warm water for 15 minutes). Here, I have used edible orange food color.
Make sure the mixture is combined well and no lumps are present.
cover and simmer for 2 minutes or till rava gets cooked well completely.
Additionally add roasted cashews, raisins and ¼ tsp cardamom power.
mix well till the rava kesari separates from pan.
Kesari Sheera/Kesari Halwa is ready to be served.
Do let me know when you try this irresistible bowl of kesari halwa in the comments section.
Happy Basant Panchmi!!