Rava Kesari (Kesari Halwa)
- 1 cup fine sooji (semolina)
- 3/4 cup sugar
- 4 Tbsp ghee (clarified butter)
- 2 Tbsp sliced almonds
- 8 drops yellow food color
- Pinch of saffron (kesar)
- 1/8 tsp cardamom (crushed, ilachi)
- 3-1/3 cups water
- 1 Tbsp sliced pistachios (pista for garnishing)
Boil the water with sugar, and cardamom powder in a pot over medium heat. Bring the syrup to boil, mix it making sure sugar is dissolve add the food color and mix. Set aside
Melt 1 tablespoon of ghee in a frying pan on low medium heat. Add the sooji, and almonds and roast stirring continuously, sooji should be light golden brown in color and will have a light sweet aroma. This should take about 7-8 minutes.
Add the syrup slowly, as you add the syrup to sooji water will splatter. Make sure there are no lumps. Cook for 2-3 minutes, stirring continuously. Add more water if halwa becomes very thick.
Add the remaining ghee 1 tablespoon at a time and cook for 3-4 minutes stirring continuously. Rava Kesari will start leaving the sides of frying pan. Rava Kesari will have a texture of thick batter.
Garnish the Rava Kesari with sliced pistachios, serve warm or at room temperature.