RAVA KESARI (SOJJI) (CREAM OF WHEAT INDIAN DESSERT)

RAVA KESARI (SOJJI) (CREAM OF WHEAT INDIAN DESSERT)

Sojji is a simple, easy to make and very enjoyable sweet. Easy to make is an under statement, as if the proportion of the ingredients is not correct the Kesari will come out either too pasty or too dry. If the flame is too strong the sojji wont come out well. So, here’s the recipe for a perfect kesari (sojji)if followed exactly as it is here. I had earlier blogged in the recipe of Strawberry kesari /sheera in my blog (Click on the link to check it out.)
Here I would like to mention the Sheera made by the Maharashtrian Brahmins for Prasad for the Satyanarayan Pooja ceremony. It will always be so perfect wherever you go, whichever Satyanarayana Pooja you go to, not so pasty, separate and rich and exotic with loads of ghee. When we had the Satyanarayana pooja at home, I asked the Brahmin who made it how we does and he said that we take 1 ¼ cup of Semolina, ghee and sugar. I did want to try it but when it came to pouring the ghee I didn’t have the heart to pour so much, thinking of the calories and how many kilometers I will have to walk to burn it. So I sacrificed on the ghee and the result was a disaster.

Since my daughter is a huge Sojji / Kesari / Sheera fan, I searched and searched for the perfect recipe that would make my daughter compliment me and tell me that I make the best Kesari. She always compliments my downstairs neighbor’s Kesari and come what may she says I can’t match up to it. I asked Anita(my downstairs neighbor) for the recipe, even got it done from her, she makes fantastic Kesari, but, the same problem, oodles of ghee (Fat!!!! Calories!!! Weight!!!!) and my knees would turn to jelly. Every person I asked said, “Kesari wouldn’t be Kesari if there is no ghee”. But this recipe doesn’t have as much ghee and still tastes good. Here is a no-fail recipe, if followed properly as per the measurements given here and the procedure followed here. Make this Kesari and enjoy the compliments.

Ingredients
Cream of wheat (rava/ semolina) - 1 cup
Sugar - 1 - 1.5 cups

Clarified Butter (Ghee) - 3-4 tbsp
Cardamoms (de-skinned and crushed) - 3-4

Golden Raisins (kismis) - 8-10
Orange food color (kesari) -1tsp
Method:
Add 1 tbsp ghee in a wok with a thick bottom, when its hot add the raisins and de-skinned and crushed cardamoms, once the raisins become plump, Add the semolina and roast in the ghee along with the raisins and cardamom till the rava gets a faint pink color. Keep aside. Now in the same wok, add 3 cups of water, add the color and let it boil. When it comes to boiling point, add the semolina slowly, constantly stirring, and mix well. Allow the semolina to be cooked at medium heat. The trick is that the semolina has to cook well. Keep covered and cook for a while. When it is fully cooked, add the sugar and stir well. The sugar makes it watery, so stir well. When the sugar is fully dissolved, add the remaining ghee. Keep stirring until the semolina starts leaving the sides of the pan. Your Kesari/Sheera/Sojji is ready. Check the close up snap of the Kesari, it shows how moist and well cooked it is. Serve warm, dunk in with a spoon and enjoy it.

I would like to send my Aparna’s FIC Orange Event which was initially started by Sunshinemom

I would also like to send this toAlka's Sindhi Rasoi and since it is Valentines Day today and this is a Valentine event, this goes out to my 5 year old who loves this dish very much.

Sojji also goes to Priyanka of Asankhana who is hosting the event Cooking with luv for luv

Iam also sending this lovely dessert to Recipes for the rest of us-Dessert event started by Ramki of One page cook books and hosted by Varsha of Willo the Wisp

Priti has bestowed upon me the Lemonade Award, Thank you Priti for the lovely award.

I would also like to send this to PJ’s Tasty Bites for Toddlers event

POTATO BAJJI (POTATO FRITTERS)

POTATO BAJJI (POTATO FRITTERS)

Here is yet another offering from my kitchen. Golden crispy Potato fritters. My parents are here with me and my father and my daughter love these fritters(bajji), so I decided to indulge in this yummy delight on a rainy weekend, which sets me in the mood to usually serve these kind of deep fried delights at home.

Ingredients

Potatoes-2

Besan flour – 2 cups

Rice flour – 1 tbsp

Soda bi-carb – a pinch (optional)

Green chillies paste – 1 tsp

Ginger paste – 1 tsp

Red chilly powder - 2 tsps

Ajwain seeds(Bishop’s weed) – 1 tsp

Asafetida – 1 tsp

Salt as per taste

Oil – for deep frying

Method

Wash the potatoes well. Slice them into think roundels. Keep the slices soaked in cold water. Putting the slices in cold water makes the slices crisp and separate and ensures that they don’t become black. Keep aside.

In a bowl, Add Besan flour, rice flour, a pinch of soda bi-carb, green chillies paste, ginger paste, red chilly powder, ajwain seeds, asafetida and salt as per taste. Add water and make a thick paste first, this ensures that the lumps get dissolved. Then add more water till it comes to the dosa better consistency. Keep aside. Let the batter marinate with the spices for about 15- 20 minutes.

Now take a deep frying pan, Add oil for frying. In the meanwhile add some more water and make the batter a bit thinner (not too thin or watery though). Mix well, when you dip the potato slices the batter should stick well to the slices.

Once the oil is hot, dip the potato slices into the batter and deep fry until golden brown. Once you remove from oil place on kitchen towel to drain the excess oil. Serve hot with Tomato ketchup and Coriander chutney.

Dunk them into the ketchup and coriander chutney and enjoy the crispy potato bhajjis.

Tips : Potatoes and gram flour together can be gassy. So I always add in ginger paste, asafetida and ajwain seeds, which helps in aiding digestion. This is a tip from one of the popular street vendors in Mumbai who sells these fritters.