Rava Kesari ( Semolina Fudge)
by Kavitha Iyengar
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Its the south-indian version of the famous sweet - sheera.
- Dry roast the semolina in a pan for a few seconds till it gets slightly heated. Keep aside.
- Heat 1/4 cup of ghee in a deep pan, add the cashew nuts and raisins and fry till they turn golden brown.
- Add the remaining ghee, semolina, mix well and cook for a few minutes.
- Add 3 cups of boiling water to the semolina and mix well, while stirring continuously.
- Add a pinch of orange food colour, mix well and cook till the mixture becomes thick.
- Lower the flame and cook for about 10 minutes, while stirring frequently to avoid lumps.
- Add the sugar, cardamom and mix well till it dissolves, while stirring for another 5-10 minutes to avoid lumps.
- Add the remaining ghee and mix well.
- Add half the cashews and raisins and mix well.
- Garnish it with remaining cashew nuts, raisins.
- Serve hot.
This recipe was contributed by Kavitha Iyengar on 14 Feb 2012
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