It’s been a month since I started blogging. It’s been a very interesting journey as am learning something everyday.
As I was talking to my daughter about this yesterday, she told me ‘Amma, you should make something special to celebrate this small milestone’.
Everyone at home is being very supportive, especially my kids. Before posting every recipe, I ask for their opinion. I really respect and appreciate their views.
Today, I have made my daughter’s favourite. She was the one who created the blog for me. So, dedicating this to my darling princess- To my dear daughter with love:)
Kesari is the Tamil name for Sooji Halwa/ Sheera.
Semolina( rava)- 1 cup
Sugar- 1 cup
Ghee- 1/4th cup
Water- 2 cups
Strawberry essence- 1/2 tsp
Strawberry colour- 1/2 tsp
Badam(almond) flakes- 2 tbsps
Milk- 2 tbsps
Dry roast semolina till it becomes golden brown. Keep it aside.
Heat 2 cups of water in a heavy bottom pan. When the water starts boiling, reduce the flame and the roasted semolina. Keep stirring while adding to avoid lump formation.
Once it’s mixed well, close the pan with a lid and cook till the semolina becomes dry and soft.
Now add 2 tbsps of milk and mix well. This will enhance the richness.
Add 1 cup of sugar and mix well. Let the flame be medium.
Keep stirring and break all the lumps that forms after the addition of sugar.
It should be a smooth mass.
Add half of the ghee and keep stirring.
Add the essence and colour and keep cooking.After few mins, add some more ghee.
Once the halwa leaves the pan, switch off the gas.
Heat the remaining ghee in a pan, add the badam flakes and roast till it becomes golden.
Transfer the halwa to a serving dish, garnish with roasted badam flakes and serve hot or at room temperature.