Rawa Kesari or Semolina Pudding, a popular dessert in South India, can be prepared in a jiffy…
1 cup rawa/semolina
½ cup ghee
2 cups water
1 cup sugar
A pinch of edible orange food colour
8-10 cashew nuts (broken)
3-5 almonds (sliced)
How To Make Kesari
Boil water in a pan. Heat the ghee in a thick bottomed skillet. Roast cashews and raisins and keep aside. Roast the rawa in the same skillet on low flame for 2-3 minutes. Pour the boiling water slowly into the rawa while stirring continuously. After the semolina is cooked, remove from fire. The rawa is cooked when it does not stick to the sides of the skillet and comes together as a single mass. Add the sugar, food colouring, cashews, raisins and almonds one by one and mix thoroughly. Transfer to a plate and your Kesari or Semolina Pudding is ready to be served.
Source: Mulai, my kitchen help (her dishes are very colourful!!!. For the children though, she is their very own Tamil chechi..
Notes: Stirring continuously while cooking the rawa will ensure that no lumps are formed.