Once it is golden brown, take out and keep them aside.

Fry the rava in the ghee. We are adding all the ghee while frying the rava. (in Tamil porichu edukavum)

This is the first secret in making the Kalyana kesari.

Roasting part is the key, this will give a perfect texture to the rava kesari.

Roast in a medium flame till it gets nicely fried in ghee.

Even the color can slightly change, but ensure it should be well roasted.

Even if you are using roasted rava, this frying past is a must.

Boil 3 cups of water in a saucepan.

Add the food color, a pinch of salt to this, and add 1 tbsp of oil.

Do not add more oil than this. Oil gives softness to the kesari. This is the second secret of the Kalyana kesari.

Salt enhances the taste of sweet, so do not omit it.

Adding food color is optional, since I make kesari once in a year I prefer it to be in Orange color.

Once the water starts boiling, add the roasted rava to this.

Always keep the flame low while adding the water to the rava.

Stir well continuously and ensure no lumps are formed.

Since we roasted rava nicely, lumps will not be formed.

Once the rava starts absorbing water, cover the pan and cook on a low flame.

Let this become completely dry and non-sticky.

The rava should be cooked well, else kesari will not turn out well.

Once it is cooked well and the water gets absorbed, add the sugar. I added 1 cup sugar, you can add little more too. But do not reduce.

After adding sugar, the mixture will be runny. Don’t panic. It will be fine in a few minutes.

Stir well till it becomes thick.

Once the right consistency is reached, add the cardamom powder and ghee fried cashew nuts.

Switch off the flame.

Rava kesari is ready.

This kesari retains the same texture for many hours.