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Kesar Rava Sheera
Method
- Sieve the semolina.
- Heat the ghee and fry the semolina and wheat flour on a very low flame till the semolina is aromatic and a shade darker than golden brown.
- Bring the water to a boil and dissolve the sugar, powdered cardamoms and saffron in it.
- Then add the semolina and cook on a low flame, stirring continuously till it dries up.
- Place on a pre-heated tava for 5-7 minutes and let it simmer.
- Serve hot, garnished with chopped almonds.
Ingredients:
500 gm - rava (semolina)
2 cups - ghee
6 tbsp - wheat flour
600 gm - sugar
8 cups - water
16 to 20 - green cardamoms (powdered)
30 to 40 strands - saffron
20 almonds (sliced) for garnishing
500 gm - rava (semolina)
2 cups - ghee
6 tbsp - wheat flour
600 gm - sugar
8 cups - water
16 to 20 - green cardamoms (powdered)
30 to 40 strands - saffron
20 almonds (sliced) for garnishing
RECIPES BY ANITA RAHEJA
