1 Cup Semolina or Rava or Soji (Medium to Coarse)
Few Cashewnuts (10)
Few Raisins or Sultanas (10)
2 Cardamom Pods
1 Cup Milk
1 Cup Water
Ghee or Clarified Butter
1 Cup Sugar
½ tsp Orange Colour
Saffron (few strings) to add to milk
2 Tblsp Oil
In a deep bottom pan, heat and add 2 tablespoon oil. When hot lightly fry the cashew nuts and remove. Then fry the raisins till they puff up and remove.
Fry the cardamom and cloves for 30 sec and then add Semolina and fry on very low flame. Fry for about 5 mins continuously stirring so that it does not burn. Fry till slightly brown. Add sugar and continue stirring for a minute or two. Add saffron to milk and stir. Add water and mix well. Stir and then add milk and continue stirring. Add the cashew nuts and raisins. When it starts boiling reduce the flame. It will start thickening up. Add one spoon of ghee and keep stirring. Mix well and keep stirring. Add Orange Colour. Add one more spoon of ghee and keep stirring till the mixture leaves the side and come together. That’s it Sheera or Kesar Bhath. Allow it to cool a bit and then serve.
1 Cup Fine Rava (Semolina)
1 Cup Rice Flour
½ Cup Maida or Standard Flour
1 tsp Cumin Seeds
1 tsp Salt
Mix all above – watery consistency
1/c Chopped Onion
4 Chopped Green Chillies
½ Inch Chopped Ginger
10 Chopped Curry Leaves
Small bunch of Chopped Coriander Leaves
Mix well and add more water if required (watery consistency)
Keep aside for 30 minutes
Heat a non-stick or Dosa pan. Apply little oil. Spread the batter on the pan- Close with lid and cook on medium heat. Apply little ghee or clarified butter. Remove when crisp.
Have with coconut chutney or sambhar or dry coconut chutney.
500 Gms Fine Rava or Semolina
500 gms Castor sugar (powdered )
1 cup Ghee (clarified butter)
1 tsp cardamom powder
¼ tsp Nutmeg Powder
2 spoons raisins
1 Cup Warm Milk
In a deep pan fry the Rava (Semolina), add sugar and keep frying till brown. Add the cardamom and nutmeg powder. Remove into a vessel or large tray.
Heat ¾ of the ghee and fry the raisins slightly. Add to mixture. Mix well.
Add Warm milk and form ladoos. Grease your palm with ghee to form the ladoos.
Store in air tight containers.