Dry roast the almonds and powder them coarsely. Keep aside.
Dry roast the rava till golden brown.
Heat water in a separate pan.
When water starts to boil, add the food colour and sugar.
Once the sugar gets dissolved completely, turn it to medium flame.
Now, add the roasted rava. Stir continuously to avoid lumps while adding the rava.
Once the water gets+AD162 absorbed fully, add the freshly extracted orange juice and coarsely powdered almonds.
Keep mixing the contents till the rava gets cooked well.
Meanwhile, heat ghee in a small separate pan.
Add raisin, cashew and cardamom powder.
Once the cashews turn golden brown, add the ghee mixture to the kesari and mix well.
Recipe courtesy: Nithu's Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.