Rava Kesari with Jaggery

Usually we make Kesari with sugar. In this recipe there is a twist…Yeah I am adding Jaggery instead of sugar. I got this recipe from my cousin and people who like sweets using Jaggery will love this recipe.

Time of Preparation : 20 minutes
No of Servings : 1 or 2

Ingredients:

• Rava / Sooji coarse – 1/4 cup
• Jaggery – 1/2 cup (crushed)
• Milk – 1/4 cup (I have used skimmed milk)
• Water – 1/4 cup for jaggery + 1/2 cup
• Ghee – 2 tbsp
• Cardamom – 1 (crushed)
• Cashews – few
• Rasins – few

Method of Preparation:

1. Heat 1 tbsp of ghee in a vessel and fry the rava in low flame until it starts to change the color.
2. Add jaggery and cardamom to 1/4 cup of water and let it boil. When it completely dissolves,  strain it and keep it aside.
3. Now boil 1/2 cup of water and 1/4 cup of milk and when it starts to boil add the rava (in low flame) and stir continuously to avoid lumps.
4. Cover it and cook in low flame until it is almost done.
5. Now add the jaggery water and mix well. Add a tsp of ghee and mix until they leave the side of the pan.
6. In a tsp of ghee fry the cashews and raisins and garnish the kesari.

Note:

• Keep some hot water aside. If we feel it is not cooked completely, we can add the hot water at the end and cook for little more time.
• We can add one more tsp of ghee at the end. Adding more ghee will definitely give more taste. But I have used little less.