BM # 57
Week :3 , Day: 2
Theme: Indian Sweets
Rawa kesari is the sweet which I decided to make for my Tamil Spread.
Rawa is semolina , and kesari refers to the orange colour of this sweet. Kesari also refers to the saffron used in this delicious sweet.
The same kesari is made in North India and is called Sooji ka Halwa. In fact we have a Sooji ka Halwa in Gujarat also. Well may be after this marathon I will make sooji halwas from different regions, it is very interesting to read about the different versions of this sweet.
The Kesari turned out very nice, but I cut down the ghee, the taste was good but I was not happy with its appearance. Also I made a blunder by adding the powdered cardamon which had a few peels. But all in all the Kesari was a hit.( probably because everyone prefers less ghee.)
Coming to the recipe
1/2 cup semolina
1/2 cup sugar
4 tbsp ghee
11/4 cups water
2-3 strands saffron
1 tbsp milk
nuts and raisins
Soak the saffron in luke warm milk. Keep aside.
After 5-7 minutes crush the saffron and you will see the milk turning to a beautiful orange.
Heat 1 tbsp ghee and roast the nuts and raisins.
Remove with a slotted spoon and keep aside.
Using the same pan roast semolina till pink , it should lend a nice aroma.
Keep this aside too.
Heat water in a pan.
Slowly start adding semolina in the boiling water, stirring constantly, so no lumps are formed.
Add a little orange food color and the dissolved saffron .
Add the sugar and rest of the ghee and Cardamon powder.
Add nuts reserving some for garnish.
While adding all these make sure you keep stirring the semolina every now and then.
Cook till ghee comes out and you see a vibrant glossy Halwa.
Transfer to a bowl and garnish.
Ghee is very important in a Kesari and you could increase the quantity of it.
You could minus the Cardamon and saffron and use pineapple instead to make Pineapple Halwa.