Tuesday, April 6, 2010

kesari baath

1 Cup rava
3/4 Cup sugar
3 tbsp ghee
1/4 tsp Cardamom powder
1 tsp Everest milk masala powder
cashew nuts and Raisins
2 Pinches saffron

2-1/2 Cups water

In a large heavy bottomed heat ghee and rava, roast over low heat for about 7 to 8 minutes until you see a change in color and the rava has a roasted aroma.

Add cashew nuts, raisins, milk masala powder, elaichi, sugar and saffron. Roast for few more minutes.

Bring water to a boil. Take rava away from flame and add all the water, stir, cover and let cook on simmer for about 10 mins. At this point all the water must have been evaporated and the ghee would have seperated from the kesari baath. Garnish with more roasted nuts. Serve hot.