In that case add some more flour mix to make it thicker. If you find the appam becoming too thin and shapeless, it means the batter is too thin. Keep the pan in medium so that that inside of the appam gets cooked. Once brown turn to the other side and fry them until they get the deep brown color. Heat oil in pan and when hot, take spatula(karandi) that has some depth to it (like the ones used for pouring rasam or sambhar) take some batter and pour into oil. Storing the batter with banana in it for more than two days is not a great idea!ДҐ. But make sure to fry all the appams the same or the next day. It taste deliciuos! I make sure to add this whenever i make appam. Optionally you can mash the banana and mix with the batter.

I have used a pinch of food color to get the golden yellow color for my Kesari I somehow donвЂ™t like the orange color Instead of food color, Saffron can be used as well. It always yields moist, tasty Kesari in less time. Adding milk reduces the shelf life and you might need to eat it within couple of days (possible for me!).Д¤. I follow the most trusted method used by my mom to make the Kesari, which is fail proof. Add it to the flour mixture and stir it to obtain dosa flour consistency.You can add a little water or milk if the flour is too thick. Ideally, the Orange-ish colout should be from the Safrron. Cool it and filter to get rid of impurities( if not be prepared to break your teeth !!).ДЈ. The only essential difference between Sheera/Sooji ka Halwa and Rava Kesari is the Kesar colour (orange colour). You need not sweat over the amount of water for this recipe, its ok for this mixture to be thin.Дў.Keep kadai in medium heat, keep stirring, make sure all the jaggery pieces are melted and stop when you see froth on the top. Boil water in kadai (twice the amount of jaggery) and add jaggery. It takes only 10 minutes to prepare the batter and just a few more before you can savor the delicious appam.ДЎ. It is widely popular as Sheera in Marathi/Hindi, Rava Kesari in Telugu, Sooji Halwa in the North, Sojji, and Rava Kesari in Tamil. The one in this post is, the easier one, because it doesnt involve any grinding. This yellowish-colored Durum Wheat Kesari Rawa is made from stone-ground Bansi wheat and is famous in southern states of India for making a variety of dishes such as Kesari bath, kichadi, Rawa Pongal & upma. I guess that's becuase i would eat half of it! There are two ways of making vella appam.

Turmeric powder is just coloring agent, if you wish you can add food colors of your choice.I should say this is a 'sweet' favourite of mine! My mom used to make this without fail for every festival at home and it gets over before you know it.You can add additional ghee as per your requirement.Add the ingredient in appropriate measurement to get a fine texture. Cook in low flame to avoid getting semolina roasted in brown colour.So give a continuous stirring in between. Take care not to get clumps formed when adding each ingredient.Labels: ANANDA BHAVAN RAVA KESARI RECIPE, FULL. Ghee is the major ingredient for flavor and taste. The trademark taste of A2B kesari is mild sweetness, melt in mouth texture, mild yellow tint and topped.It can also be made with fruits like pineapple or mango. The word kesari refers to the orangish color, food color is added while making, whereas sheera-sooji ka halwa made much simpler with no color and little or no ghee. Then Heat the remaining ghee and fry cashews and raisins and add to the kesari/Khichdi The difference between sheera-sooji halwa and rava kesari is the color.

Add the cardamom powder in this stage to get blended with the kesari.

Start adding the sugar and stir well until the sugar gets melted.

After 2 minutes, add the heated oil and mix well till the semolina is cooked.

Now add the water slowly with continuous stirring.

Meanwhile pre-heat the oil and boil the water and keep aside.

Then fry the rava in low flame with continuous stirring to get roasted evenly.

While frying add a pinch of turmeric powder to get the colour.

Firstly, heat 1 tbsp of ghee and fry the semolina till you get a nice roasted aroma.

It is stuffed with almonds and pistachios. Rajbhog is one of the best dishes that you can enjoy on this occasion. It is a mouth-watering dish and has a velvety texture.

Turmeric powder -a pinch for coloring agent It is made with sooji, saffron, condensed and dry fruits.

Rava kesari how to get yellow color