Kesari/Sheera is usually made with processed rava from wheat and processed sugar. As I wanted to make a gluten free, vegan and healthy version, I used Jowar rava, Karuppatti/Palm Jaggery/Taad Gur/Panavellam as a sweetener and cold pressed coconut oil instead of ghee. A rich source of iron and several other nutrients like magnesium, potassium, and calcium, palm jaggery is not your usual cup of sucrose. It’s a perfect sweetener devoid of any artificial substances and full of natural nutrients. It improves digestion, treats common cough and cold acts as energy booster and helps in weight reduction. Ghee can be used instead of oil and it will definitely enhance the aroma and taste.
Ingredients:
- 1 Cup Dry Roasted Jowar Rava
- 3/4 Cup Palm Jaggery/Karupppatti
- 4 Tbsp Coconut Oil/Ghee
- 4 Tbsp Coconut Oil/Ghee
- 4 Tbsp Coconut Oil/Ghee
- 1.5 Cups hot water for Cooking Jowar
- 1/4 Cup Water for melting Palm Jaggery
- 6 Cashew Nuts (broken into small pieces)
- 1/4 Tsp Cardamom Powder
Directions:
- Add 1/4 Cup water to palm jaggery and allow it to melt. Heat a pan on medium heat and add 3 tbsp oil/ghee. Roast cashew nut pieces and remove.
- Add roasted rava and mix well with the oil. Add 1 Cup hot water and mix thoroughly so that no lumps are formed. Cover and cook for 3 minutes. Now add the remaining 1/2 cup water and cook for another 2 minutes on low heat.
- Now add the jaggery syrup and cook till it becomes a mass and rolls as a ball. This may take 5 to 7 minutes. Cook on low heat. Mix in between with a ladle so that it does not stick to the bottom.
- Once done, add the balance 1 tbsp oil, cardamom powder, roasted cashew nuts and switch off. Let it cook on the retained heat. Keep the pan covered for 10 minutes.
- Mouth watering karuppatti Kesari is ready!
Note:
- Other millet rava can also be used for this recipe. Water quantity may slightly vary.