A new year and a new beginning.Let us hope this year brings us joy,happiness,prosperity and peace!!
As usual,Ugadi is celebrated with full fervor in Ekm and Bangalore and I did not want to fall behindJ.I made the usual breakfast spread of Idli,Soi bhajil ghashi,Surna Adgai and a new sweet.Yes,a new sweet for the new year.I had planned to make Sheera,but suddenly decided against it and frantically searched for the recipe in my assorted cookbook collection since I had seen it sometime back and decided I would try it instead of sheera next time,when required.
Luckily,I found it and absolutely loved it.Somehow,caramelized flavour is something which I looove so this one was no different.Ajay liked this new sheera too[somehow,we don’t feel like calling it by its original name-Caramel halwa].
I have to warn you though.The recipe sounds very easy compared to the normal kesari but the caramel part is a bit tricky.But do not panic-keep stirring even if you get a lump of caramel separated from the rava,it will oblige and give way to a gorgeous amber colored Kesari!!
Recipe source – Vanitha Pachakam
Rava – 1 cup
Water – 2 cups
Sugar – 1 ¼ cup
Ghee – ¼- ½ cup[add as required]
Nuts – a handful [ I used a mix of cashewnuts and raisins]
Soak the rava in the water for about an hour till almost ½ the water is absorbed and the rava becomes pouring consistency.
In a thick bottomed kadai,add the ghee and fry the nuts and keep aside.
Now add the sugar and keep stirring till the sugar turns into a golden brown colour-at this stage,the ghee will separate and form a layer on top of the caramelized sugar.
Slowly add the soaked rava[with water]-even if everything does not get mixed at once-do not panic,keep stirring and it will come together.
When the kesari starts leaving the sides of the pan,add the ghee-fried nuts.
Grease a plate and pour the kesari and level the top with a knife.
Cut into desired shapes.
*The flavor of Caramel is dominant in this kesari and hence this one does not need any other flavoring agents like elaichi or saffron.