| RAVA
KESARI
Ingredients
|
Rava
|
1 ˝ cups
|
|
Sugar
|
3 cups
|
|
Ghee
|
1 cup
|
|
Cashew
|
15 pieces
|
|
Cardamom
|
6 pieces
|
|
Kesari Powder
|
a pinch
|
|
Water
|
2 cups
|
|
Procedure
- Fry the cashews in ghee till they turn golden in colour. Keep
it separately.
- Fry the rava till it turns golden brown. Add kesari powder and
water.
- Keep a low flame till the rava is cooked.
- Now add sugar and stir well.
- Add cardamom powder and the rest of the ghee to the mixture.
- Finally add cashews.
Serve hot. A simple and tasty dessert.
COCONUT BURFI
Ingredients
|
Coconut (finely grated)
|
4 cups
|
|
Sugar
|
4 cups
|
|
Ghee
|
2 Tablespoons
|
|
Cashew
|
20 pieces
|
|
Procedure
- Melt the ghee in a heavy bottomed saucepan.
- Add the grated coconut and sugar. Stir continuously over a low
flame.
- Cook until the sugar is completely dissolved and the mixture
is thick.
- Lightly grease a large plate with ghee.
- Pour the mixture over the plate.
- Level the mixture. Let it cool.
- When cold, cut into Squares or Diamonds and decorate each piece
with a cashew.
Delicious dessert for the evening.
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