Kesari is a traditional sweet of South India made with Rava/sooji. I have used home made millet grits/rava for this recipe and the sweet turned out very good and it simply melts in the mouth! Though I have used sugar as a sweetener, jaggery or palm sugar can also be used. Tried the same recipe with palm sugar and it is equally tasty!
- 1/4 Cup Samai/Little Millet Rava
- 3/4 Cup Water
- 1/4 Cup Sugar
- 1 Big Pinch of Cardamom Powder
- 1 Big Pinch of Kesari Colour
- 3 tbsp Ghee
- 2 Tbsp Water for Sugar Syrup
- In a 2 Ltr Pressure Cooker add water and millet grits and colour. Cook for 3 whistles. Switch off and let the pressure settle down.
- Heat a pan add sugar and water for syrup and make sugar syrup of one string consistency.
- Pour the sugar syrup to the cooked millet along with ghee. Give a good mix.
- Yummy millet kesari ready!
- For vegan version use coconut oil instead of ghee.
- Millet grits can be made at home. Take a cup of any millet and grind in the mixie. Do no run the mixie continuously. Give short pulses. Your girts/rava will be ready. Sieve the grits and separate the powder. This can be mixed with idli/dosa batter.
- Can add ghee roasted nuts finally.
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