Here is the next dish in the sugar cane juice series. Kesari is part of Tamil cuisine and any celebration in Tamil Nadu will have a type of kesari in its menu. Some hotels provide it for free with breakfast. If we want to have a sweet then the first dish that pops in my mind is kesari. I love kesari with rava/ sooji whereas my hubby loves vermicelli kesari. So usually I go for vermicelli kesari but for this sugar cane juice series, I made it with sooji. You can prepare kesari two ways. Either you can serve it in a bowl along with a spoon or you can make slices and distribute it. For the pudding type, we need to add 3 cups of water per cup of sooji but for making slices, you need to decrease the water quantity. I have used 2 1/2 cups of liquid for this kesari as I made it into slices. I just substituted the water in kesari recipe with sugar cane juice and omitted the sugar. The kesari was mildly sweet and perfect for us. We just loved it. Again it had a mild sugar cane flavour.
Rava/ Sooji-1 cup
Sugar Cane Juice-2 1/2 cups
Cashew Nuts-2-3 tbs
Cardamom Powder-1 tsp
Heat ghee and add the cashewnuts.
Roast until golden.
Now add rava and keep on stirring until it changes colour.
Add the sugar cane juice and cardamom powder and cook on medium flame until the mixture becomes thick.
Pour it in a greased tray and using the back of the ladle, smooth the top.
Allow it to cool completely before slicing it.
Serve it and Enjoy!!!