Step 1: Roast Rava

In a dry kadai (wok), add 1 cup of rava and roast it until it's lightly fragrant and changes color slightly. Transfer the roasted rava to a plate.

Step 2: Prepare Ghee and Oil

In the same kadai, add 2-3 tablespoons of oil and 2 tablespoons of ghee. Let it heat up.

Step 3: Fry Cashews and Raisins

Add cashews and raisins to the hot oil and ghee. Fry until the cashews turn golden brown and the raisins puff up.

Step 4: Add Water and Flavorings

Add 3 cups of water to the kadai. Then add kesari food color and 4 crushed cardamom pods. Bring the mixture to a rolling boil.

Step 5: Incorporate Rava

Once the water is boiling, slowly add the roasted rava while continuously stirring to prevent lumps from forming. Continue stirring until the rava absorbs the water and thickens.

Step 6: Add Sugar

Add 3 cups of sugar to the thickened rava mixture. Stir continuously for about 1 minute until the sugar dissolves completely and is well incorporated.

Step 7: Finish with Ghee

Add the remaining 2 tablespoons of ghee to the kesari. Mix well until the ghee is fully absorbed and the kesari has a smooth, glossy texture.

Step 8: Serve Kesari

Once the kesari reaches the desired consistency and is well combined, it is ready to be served hot. Enjoy your delicious sweet kesari!

• Stir continuously when adding rava to prevent lumps.

• Adjust sugar quantity according to your taste preference.

• Ensure the water comes to a rolling boil before adding rava for best texture.

• Add pineapple chunks for Pineapple Kesari.

• Use saffron strands soaked in warm milk for natural color and enhanced flavor.

• Garnish with toasted coconut flakes.