Preparation Time : 5 minutes
Cooking Time : 20 minutes
Servings – 4 to 5 people
Sapota/chikoo fruits – 4 medium size
Sooji / Rava – 1 cup
Sugar – 3/4 cup
ghee – 3 tbsp
nuts – few to garnish
Water – 2 cups
Elachi – as needed for flavors.
Dry roast the rava if its not roasted one. Then peel the skin and remove the seeds and cut in to medium size cubes, and grind in to smooth paste.
Heat the kadai and pour one tbsp of ghee, once its hot add the grind paste of chikoo and keep the flame in medium , stir it occasionally till its cooked, it will take less than 7 minutes, Then pour the 2 cups of water and allow it to boil completely.
Once the water boils, add the Roasted rava slowly and keep stirring so that it wont form any lumps, once added , keep the flame in the slow mode, and cover it . 5 to 7 minutes it will get cooked. add a tbsp of ghee give a stir,
Then add the sugar (at this stage if you like elachi it can be added ) and stir it , now you will see the semi liquid kesari , but keep stirring it , automatically you can see the mass of kesari and will not stick in to the kadai, Mean while temper the kesari by adding the ghee in the separate kadai and fry the cashews, transfer the mixture to the kesari. Off the flame .
It can be served as per your choice either you can shape it or put it in the cute bowl and garnish some nuts on the top
- Since i wanted the chikoo flavor, i have not added the elachi powder. purely optional.
- I have not added any colors , because i want the natural color from the chikoo.
- If you are a sweet tooth do add 1 cup of sugar , Because my proportion was perfect sugar, not over sweet,
- I have used the double roasted Rava so i have not roasted it separately , if you are going to the use the normal rava , do roast it in ghee before you adding.
- If you like more fruits flavor you can add 2 more chikoo totally 6 instead of 4.