Peach Kesari

1. Heat 2 tsp. of the ghee and roast rava till it has a nice aroma and light golden color. Transfer to a bowl.
2. Heat 2 tbsp. of ghee and roast cashews. Set aside.
3. In the same pan, add 1 tbsp. of ghee and add chopped pineapple and peaches; cook till it turns a little tender.
4. Add 3 cups of water with a pinch of salt and food color. Mix it well and allow it to boil.
5. When it starts boiling, turn the flame low then add rava, little by little, and stir the mixture continuously so that no lumps can form.
6. Keep it stirring till the rava gets cooked properly and then add sugar.
7. Once the sugar gets dissolved, add cardamom.
8. Add the remaining ghee and stir till the kesari mixture leaves the sides of the pan.
9. Lastly add the cashews, raisins and mix it well. Turn off the heat.
10. Cover the lid for 1-2 minutes and leave it undisturbed.
11. Served warm or chilled. Garnish with almonds.

Trivia:

In north India, rava kesari is prepared during the Vasant Panchami as yellow color signifies the color of spring. It can be consumed as the dessert after having dinner or even preferred as the breakfast if you like sweet breakfast.