Ingredients:

• Rava | Semolina| Sooji: 1 and 1/2 cup
• Sugar: 1 cup
• Ghee: 2 tsp.
• Warm milk: 1 and 1/2 to 2 tbsp 
• a pinch Cardamom Powder
• Freshly Grated Coconut:1/4 cup
• Cashew nuts: 10 nos
• Raisins: 10 nos

Directions

1. Heat a tsp of ghee in a kadai. Once the ghee turns hot enough, simmer the flame, roast cashew nuts and raisins.keep it aside in a plate.
2. Then roast the coconut in the same kadai ,without changing the colour.
3. Add the remaining ghee and roast the Rava till its get well roasted or until the aroma starts coming out.Once done add in the sugar.Switch off the stove.
4. Remove the kadai from the stove and add in the roasted cashew nut and raisins,cardamom powder,roasted coconut and mix well.
5. Now add in the 2 tbsp milk and mix well.
6. Then roll it asap in lemon sized balls .

Note:

• If you are going to keep this for long avoid adding coconut and milk.Add ghee to make balls.
• If you don’t like adding rava directly you can powder it after roasting the rava.

Ingredients

• Rava/sooji/semolina: 1/2 cup 

• Sugar: 3/4 to 1 cup 

• Water: 1 & 1/2 cup 

• Ghee: 1/4 cup 

• Cardamom powder: A pinch 

• Cashew nuts: 7-8 nos 

• Kesari colour: A pinch

Directions

1. Heat a pan(non stick to make it easy) add the rava with the ghee (mentioned minus a tblsp). Fry in medium flame,with constant stirring until a nice aroma comes (the rava will start turning golden brown).Transfer the mixture to a plate and set aside. Add the water to the pan and bring to boil. Add the fried rava little by little to the boiling water and keep stirring simultaneously.Take care no lumps are formed,keep in medium flame and stir well.

2. Keep in low flame and cook covered for 3-4 minutes or until the rava gets cooked well.

3. Add the sugar,kesari colour and keep the flame in medium and stir well.

4. some times,when u add sugar and mix,immediately you may find very few lumps,but don't panic,stir well as in a way to mash those lumps gets mashed well.

5. Stir in medium flame for 4-5 minutes or still the kesari forms as a whole mass(doesn't stick to the pan at all).

6. Add ghee fried cashews,elachi to this if desired.(in a tblsp of ghee we reserved before)

7. Grease a plate with ghee and spread the kesari in it and after cooling down,draw as diamonds with a knife.

Notes

• You can add the yellow food colour too for a change.

• If you dont want to cut into pieces and eat as such,switch of the stove before a minute mentioned and enjoy as such!

• You can also add milk instead of water for a different taste!

• You can also add your favourite essence too pineapple essence goes well for kesari.

• You can keep refrigerated for 1 or 2 days and while serving just heat it up , drizzle ghee give a quick stir and serve. You can skip milk and add more ghee if you want to increase shelf life.

Ingredients:
• Vermicelli: 1 cup
• Water: 3/4 cup
• Sugar: 1 cup
• A pinch Saffron
• Milk: 1 cup
• Cashew nuts: 3-4
• Raisins: 7-8
• Cardamom: 2-3
Directions:
1. Sauté the vermicelli in ghee till it turns brown.
2. Boil water in another vessel.
3. Put vermicelli in boiling water and cover it, stirring occasionally.
4. After the vermicelli becomes soft, add the sugar stirring continuously.
5. Dissolve in the milk and add this to the vermicelli.
6. Powder the cardamom and add it to the mixture.
7. Flavor the desert with fried cashew nuts and almonds.
8. Simmer the vermicelli for about two minutes. Your delicious payasam is ready to be served.

Ingredients:

• Besan-chickpea/garbanzo bean flou:4 cups
• Pure ghee: 3/4 cup
• Powdered sugar: 1 1/4 cup
• Powdered elaichi / green cardamom: 1 tsp. (about 18 cardamoms)
• A pinch of saffron dissolved in 1 tbsp. of milk (optional)

Directions:

1. Heat ghee in a pan (kadai) and add the besan. Cook on a low fire stirring continuously.
2. The flour changes color, becoming darker, and after some time the ghee separates from the flour ( do not become impatient and add extra ghee !) Don't let the mixture get too dark either.
3. Now add the saffron milk to the flour, the powdered sugar and cardamom powder. Mix well.
4. Remove the kadai from the fire. Let it become cool enough to handle. Roll into balls about the size of a small walnut.
5. Makes about 2 dozen laddoos. Keeps well in an airtight box.