Kesari

Kesari is a famous South Indian desert. It can be very easily prepared at home in a very short time.

Ingredients:

1. Rava (soogi) -1 1/2 cups
2. Sugar - 2 cups
3. Ghee - 4 table spoons
4. Rose essence
5. Red orange kesari color powder (This can be got it from the grocessary stores. Not mandatory as this adds only color)
6. Cashew nuts
7. Dried Grapes
   

Preparation:

• Add two spoons of ghee in a frying pan
• Add rava to the ghee and fry till it becomes golden brown in color (This prevents the lump formation during kesari preparation)
• Now take the rava and keep it aside
• Again add two spoons of ghee in the frying pan
• When it has become hot, then pour 4 cups of water to the frying pan and a little kesari powder for the color.
• When the water starts to boil, low the flame and then start adding rava by stirring it simultaneously
• Keep stirring it till the rava has boiled and it has thickened
• Now add sugar to it and stir it simultaneously to avoid the formation of lumps and keep the flame low. 
• Now rava will loosened/soften a little
• Now add very little rose essence to add flavor.
• Fry the Cashewnuts and Dried grapes in the ghee till it has become golden brown in color
• Now add the cashew nuts, dried grapes and a little ghee to the kesari and mix it in a low flame.
• Now move the kesari to a ghee spreaded plate.
• Shape and make small pieces while hot (when it returns to normal temperature it cannot be shaped or made into pieces) 
• Now kesari is ready to serve...
  

Paal Kova

Paal Kova is a famous South Indian desert. It is a milk based sweet which can be easily prepared at home. Paal Kova is also known as Doodh Peda, Milk Halwa, Pal Khova, Milk Khoa. Approximate time required for preparation is 2 hours.

Ingredients:

1. Milk-1 litre
2. Sugar-1/4kg (250 grams)
3. Ghee - 2 table spoon

Preparation:

• Take a thick bottom vessel. Pour 1 litre milk into it.
• Boil the milk in a low flame and stir continuously till the consistency of the milk becomes little thick and sticky. (Stir frequently to avoid sticking to the bottom of the vessel.)
• When the colour of the milk is pale yellow. Add sugar to it and stir until it thicken further.
• Add ghee to form a thick dough.
• To decorate add roasted cashew nuts, pistachios and almonds.