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 tastes equally awesome!
- 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
- 1.5 Tbsp Water for Sugar Syrup
- In a 2 Ltr Pressure Cooker
- Layer 1: Water
- Layer 2: Millet grits spread evenly.
- Layer 3: Colour, Cardamom Powder and 1 tbsp ghee
- In a small steel tumbler, add sugar and 1.5 tbsp water. Let it melt completely. You can even powder the sugar to fasten the process. Place this as pot in pot in the cooker.
- Cook for 3 whistles.
- Open after the pressure settles down. pour the sugar syrup to the cooked millet along with the remaining 2 tbsp ghee. Give a good mix.
- Yummy millet kesari ready!
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- 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.