STEP 1.1 in a saucepan add 2 cups of water and 1 cup of milk with ¾ cup of sugar. Stir to dissolve the sugar. Once the sugar is dissolved turn the heat to low and keep the liquid on the heat. Add 4 to 5 saffron strands to the pan as this keeps releasing the saffron flavour in the liquid.
STEP 2.2 next heat a pan and add ¼ ghee and 1cup rava. Roast the sooji and ghee on medium heat till the aroma comes through, stirring continuously to avoid browning.
STEP 3.3 add ¼ tsp turmeric powder to the rava for colour and mix well.
STEP 4.4 turn the heat to low and gradually add the water that had been simmering. Stir continuously to avoid forming lumps.
STEP 5.5 keep stirring for about 2 minutes and allow the sooji halwa to thicken.
STEP 6.6 once thickened, add 1 tsp cardamom powder and mix well.
STEP 7.7 then add 1 tbsp ghee, cover the pan, turn the heat to low and simmer for a minute or two and then turn off the heat.
STEP 8.8 put another pan on the heat and add 1tbsp ghee and 2 tbsp cashew nuts. Roast on low heat as cashew nuts take time to roast from the inside out. When the cashews are golden brown and 2 tbsp raisins and roast till they puff up. Oonce raisins puff up, turn off the heat.
STEP 9.9 add the nuts and raisins to the kesari bath and mix in well. Turn off the heat.
Nutrition value
1801
calories per serving
66 g Fat39 g Protein254 g Carbs20 g FiberOther
Current Totals
66 g Fat
39 g Protein
254 g Carbs
20 g Fiber
MacroNutrients
Carbs
254 g
Protein
39 g
Fiber
20 g
Fats
Fat
66 g
Vitamins & Minerals
Calcium
412 mg
Iron
13 mg
Vitamin A
25 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
5 mg
Vitamin B6
0 mg
Vitamin B9
135 mcg
Vitamin B12
0 mcg
Vitamin C
7 mg
Vitamin E
4 mg
Copper
2 mcg
Magnesium
198 mg
Manganese
4 mg
Phosphorus
672 mg
Selenium
38 mcg
Zinc
6 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
