Corn Rava Kesari

In stores here, we get corn rava. while shopping i will pass by it and never think of doing any recipe from it. My MIL told me that she will that in wheat upma. So i decided to do a sweet with this and the result was fabulous and healthy too. No need of color as it is in orange color itself.

Ingredients:

Corn rava - 1 cup - Roasted

Sugar - 2 cup

Water - 1 1/2 cup

Cardamom powder - 1 tsp

Cashews - 10 - broken

Raisins - few

Ghee - 2 tbsp - for frying

         - 1/2 cup for kesari

Preparation:

1. In a nonstick or hard bottomed pan, heat ghee and fry cashews and raisins. Remove.

2. In the same kadai, add water and let it to boil.

3. Add rava and stir it continuously.

4. Add sugar and fold in continuously to remove lumps.

5. When very well cooked, add ghee and stir till ghee floats on top.

6. Add fried cashews and raisins and remove.

7. Garnish and then serve.

Note:

1. If served hot, it tastes great. When cold, it was not that much tastier.

2. I make bars. After removing from the stove, I transferred it to a greased plate. Cool and then cut into diamonds or whatever shape you want and then serve.

Semiya Payasam - Happy Diwali To All

Ingredients:

Semiya – 1 cup – Roasted

Sugar – 1 cup

Milk – 1 litre

Cardamom powder – ½ tsp

Cashews – 8

Raisins – ¼ cup

Ghee – 3 tbsp

Method:

1. In a tall vessel, add milk and boil. Wait till it is reduced to half.

2. Add semiya and cook well.

3. Add sugar and mix well.

4. Add cardamom powder and mix well and switch off the stove.

5. In a small kadai, heat ghee and roast cashews and raisins.

6. Add roasted cashews and raisins in kheer.

Caramel Semiya payasam

One day i baked fruit cake. In that recipe, we caramelize sugar. That idea make me to try this semiya payasam.

Ingredients:

Semiya - 1 cup - roasted

Sugar - 3/4 cup

Milk - 2 cups

Chopped nuts, raisins - few

Cardamom powder - 1/2 tsp

Ghee - 2 tbsp

To caramelize:

Sugar - 1 tsp

Water - 1/4 cup

Method:

1. Heat kadai and add sugar. Sugar will start to turn browning i.e., caramelizing. Simmer the flame and add water. Remove as soon as possible.

2. Cool it.

3. In another kadai, add milk and bring it to nearly 1 1/4 cups.

4. Add semiya and make it to boil.

5. Add sugar, cardamom powder and caramelized sugar.

6. Now fry all the nuts in ghee and add it to the payasam.

7. Serve hot or cold.