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Rava Kesari


Rava – 1 cup

Sugar – 1 cup

Water – 2 cups

Kesari colour – a pinch

Ghee – 5 teaspoons

Cashews – 5 or 6


  1. Heat a teaspoon of ghee and fry cashews until golden brown and keep aside.
  2. In rest of the ghee fry the rava until golden brown and keep aside.
  3. In a non-stick pan add kesari color to water and allow boiling, add roasted rava and mix well without lumps.
  4. Keep covered for a minute or two allowing rava to cook.
  5. Once rava is cooked add sugar, mix well without lumps.
  6. Add ghee and keep stirring until the mixture leaves the sides of the pan.
  7. Garnish with cashews and serve.


Pour onto plate greased with ghee and cut into cakes. (Yeild: approx. 20 cakes)

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