Rava kesari how to get yellow color
The rava should be cooked well, else kesari will not turn out well.Let this become completely dry and non-sticky.Once the rava starts absorbing water, cover the pan and cook on a low flame for a minute.Since we roasted rava nicely, lumps will not be formed.Stir well continuously and ensure no lumps are formed.Always keep the flame low while adding the water to the rava.
Once the water starts boiling, add the roasted rava to this.Adding food color is optional since I make kesari once in a year I prefer it to be in Orange color.Salt enhances the taste of sweet, so do not omit it.This is the second secret of the Kalyana kesari. Add the food color, a pinch of salt to this, and add 1 tbsp of oil.Even if you are using roasted rava, this frying past is a must.Even the color can slightly change, but ensure it should be well roasted.Roast in a medium flame till it gets nicely fried in ghee.The roasting part is the key, this will give a perfect texture to the rava kesari.This is the first secret in making the Kalyana kesari.We are adding all the ghee while frying the rava.(in Tamil porichu edukavum) Once it is golden brown, take out and keep them aside.
#Rava kesari how to get yellow color full#
Please do read the full post and then proceed to make the Kalyana Rava kesari. So I wanted to share what I learned, with you all. My cousin and perimma explained clearly the secrets of the Rava kesari recipe. I called up my perimma, from whom we learnt Kalayana bonda mor kuzhambu, and asked her about the kesari. This question was lingering in me for many months. So what is the secret in making of Kalyana style Rava kesari. If you have observed it well, the kesari stays in the same texture even after many hours. Though I make good rava kesari, I want to learn the trick of the Rava kesari served in Weddings. I have posted few kesari varieties in Jeyashris kitchen
During our childhood days, whenever we have sudden guests at home, amma or paati will make Rava kesari only. Rava kesari, is one the easiest sweet recipe which is very common in most households. This delicious dish is so easy to make and its a time saver if you are planning to make other things on the same day like vada, payasam etc.Rava kesari, Kalyana rava kesari, wedding style rava kesari recipe with full video and detailed step by step instructions. 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!ĥ. 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. Adding milk reduces the shelf life and you might need to eat it within couple of days (possible for me!).Ĥ. 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. Cool it and filter to get rid of impurities( if not be prepared to break your teeth !!).ģ. You need not sweat over the amount of water for this recipe, its ok for this mixture to be thin.Ģ.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.ġ. The one in this post is, the easier one, because it doesnt involve any grinding. I guess that's becuase i would eat half of it! There are two ways of making vella appam. 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.