- Rawa – 1 cup
- Papaya (fully ripe) cut into medium pieces – 2 cups
- Sugar – 1 to one and half cups
- Ghee – 3 to 4 tablespoons
- Cashew-nuts – few
- Raisins – few
- Cardamom powder – 1 teaspoon
- Put the papaya pieces in a mixie and make a fine puree.
- In a kadai, put one teaspoon ghee and fry cashew nuts and raisins separately. In the same kadai put two tablespoon ghee and fry the rawa and keep it aside.
- In a heavy bottomed vessel pour two cups of water and bring to boil. When it starts boiling, slowly add the rawa and stir continuously till the rawa is thick and cooked soft. Now add sugar and papaya puree and stir continuously. Make sure there is no lump. Add remaining ghee now. Kesari will leave the sides of the vessel. Now add cardamom powder, fried cashew nuts and raisins and mix well and remove from stove.
- Note: No need to add any food colour to this kesari. The papaya blends well with rawa and gives the natural colour. If you like you can add some fresh papaya pieces after removing from stove.