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Hi R
I have one doubt.. every time I prepare kesari I get lumps. :( It used to be big ones initially now it's becoming better.Can you please suggest what needs to be done to avoid the same?

Hi Sowmya,

It happened to me too. And, then, one time, saw my friend making like this and it is quite easy and for sure, you will get a tasty kesari halwa or kesari slices too!! give a try and will not regret...

Kesari:

rava 3/4 cup
sugar 1 cup
ghee 1/2 cup
water 2 cups
food color yellow or orange a pinch
raisins 15
cashew 1/4 cup
cardamom powder 1 tsp

Mix sugar with water and heat in a medium fire or until it dissolves(around 10 mts, guess). Add food color, stir and remove from heat.

Now, in a non stick pan or in a vanali, melt ghee and fry cashew, raisins and keep aside. In the remaining ghee, add rava fry on low heat till the color changes around 4 to 5 mts or a good flavor comes out. The color should change into pale golden brown in color.

Now, add sugar syrup to the rava mixture and cardamom powder and on medium heat cook until the mixture turns thick. Mix the dry fruits and keep stirring.

At first, it will come like halwa which we serve normally. If you want to put slices, wait for some time and it will come at the center like almost a ball. Now, time to pour on a plate and no need to grease the plate as it has lots of ghee in the sweet.

When cold, cut into slices and serve.

Points:

some people add equal amount of rava & ghee(!) and finally, everything will come out for sure. Even in the above method, some of the ghee will come out and keep them separately.

If you are not happy with the above qty of ghee, can reduce a bit; but not sure abt the taste. Or, as I told for mysore pak, can add 2 to 3 tbsp oil and later, can add ghee for the remaining portion.

Since rava has already half cooked in the ghee itself, the lumps will not be forming at the later stage while adding water & dont have to check for cooking, which I witnessed by myself.

Thanks for trying the kozukattai.

What a coincidence-due to aadi velli, also prepared the same at my home!!

Rgds.

Suganthi, you are most welcome!!

Hi R
Thanks a lot for the recipe.. what is the ratio of rava:sugar?

Regards
Sowmya :D

Hi R
I prepared dhokla a couple of days back.. It was very tasty but it became slightly hard in the centre.I did not use ENO ..Is that the reason?

Regards
Sowmya

Sowmya, forgot to mention the sugar qty..now i included it and thanks for asking..

And, for dhokla, to my little knowledge, yes eno is a must becoz, as soon as you add, the way, it will puff up like anything. Tried one time adding baking soda without eno; but, the result was not same.

Also, while microwaving, check whether it is done every 2 to 3 mts becoz microwave power varies, so, it might get hard before the said time. Not only for dhokla, for all the recipes, better to check in between.

To avoid lumps with rava..follow this.(for upma and for kesari)

Make the liquids boil..when it boils slowly pour the rava with one hand and stir fast the liquid mixture with the other hand(ofcourse with karandi :lol: ) till u finish pouring.

R,
Made karnataka okra curry this afternoon. Tasted yum. Thks for sharing.

Hi kavitha
Thanks for the tip.. I 've been doing the reverse.. adding water to rava :lol:

Regards
Sowmya :D