Rava Kesari

I prefer to make it using less ghee, sugar and colour
Ingredients
Sooji or Rava- 1 cup
Sugar - 1/2 cup ( you may add more or less depending on your taste preference)
Ghee- 2 to 3 tbs
Cashew -10
Pachai  karpooram( Cooking one)- pinch
Food colour - few pinches
Elaichi /Cardamom- 3 pods
Preparation
Heat one tbs Ghee and roast the cashews in low flame till  it becomes light brown. Then roast the Rava till it starts to change colour.  You have to do this in low flame with continous stirring.

Boil 2 cups of water with food colour and crushed Elaichi, patchai Karpooram. ( this is the one used for cooking and avaliable in Grocery stores. If you don't like this smell then use Vanilla essence.  Once the water starts boiling add the rava/ sooji  taking care that no lumps are formed. Cook in low flame with continous stirring. As it thickens add sugar and stir continously. Add another tbs of Ghee and stir it seperates nicely from the Kadai.  The total cooking time will be only 10 to 15 minutes and it can be easily tried by beginners.