Guava kesari is a delightful sweet/dessert. Christmas is forthcoming. Celebrate this Christmas with this yummy dessert. Guava kesari is prepared with guava and Bombay rava/semolina. Addition of guava makes the dessert even more flavourful and nutritious. Here I present delectable guava kesari to relish during festive days. Njoy Cooking, Serving n Savoring!
Bombay Rava/Semolina/Sooji: 1 cup
Sugar: 1 cup
Guava: 2 tbsp(Chopped) or half piece
Cardamom pods: 5/6 nos.
Saffron strands: Few
Kesar Food colour: A pinch
Water: 5 cups
Ghee: 3 tbsp
Dry fruits: 1 tbsp(Cashews n Raisins)
Dried blue berries: Few for garnishing(Optional)
Method of preparation:
1. Take one cup of Bombay rava in a nonstick pan.
2. Pour the rava into the pan and add one tbsp of ghee.
3. Roast the Bombay rava on low flame till nice aroma comes.
4. Transfer the roasted rava onto a plate.
5. In the same pan add one more tbsp of ghee and roast the dry fruits.
6. Chop the guava into tiny pieces. Remove the seeds as far as possible.
7. Now add the chopped guava pieces into the roasted dry fruits.
8. Fry them for two minutes and add five cups of water.
9. Bring the water to boil.
10. Meanwhile crush the cardamom pods in a mortar pestle.
11. Add the crushed cardamom and saffron strands into the boiling water. Mix well and allow to boil for one more minute. Add a pinch of food colour too.
12. Now add slowly roasted Bombay rava into the boiling water. Keep stirring continuously for a minute without forming any lumps.
13. Cook the rava on low flame stirring at regular intervals. Cook the rava for 10 minutes.
14. Take one cup of sugar and add this to the cooked rava. Mix thoroughly.
15. Add one tbsp of ghee now and cook furthermore till uniform lump is attained leaving sides of the pan.
16. Switch off the flame and allow the kesari to settle down for two minutes.
17. Now the hot guava kesari is ready to serve.
18. Garnish with cashews or dried blueberries and enjoy the flavours.
19. The guava kesari can be poured into a cup/vessel to get desired size and shape.