Ravva Kesari

Ingredients

Ravva/Semolina - 4 cups, fried till golden color
Sugar - 4 cups
Water - 8 cups
Ghee/Unsalted butter - 1/2 cup
Cashews, almonds and raisins - few

Method

• Heat water until boil. Meanwhile fry almonds, cashews, raisins in butter and keep aside.
• Add fried ravva, cook for 5 mins. 
• Now add sugar, fried nuts and raisins. After adding sugar, ravva gets watery due to melting of sugar.
• Allow it cook until the mix gets cooked. You can notice the ravva is non sticky..confirming that it's done.
• Immediately empty the kesari onto a plate coated with ghee. 
• Take an Aluminium foil, spread on top of kesari, press the foil on kesari well so that it gets distributed on the plate without any lumps.
• Remove the foil cover, let it sit for 15 mins. Now you can cut it into pieces as shown in the picture above.

Poornam Booralu

Ingredients
Chana dal - 4 cups
Sugar - 4 cups
Oil - To fry
Maida/All purpose flour - 1 cup (max)

Method

• Wash chana dal, pressure cook them until 1 whistle.
• Strain the water and let the chana dal sit for a while.
• Now mix sugar and cooked chana dal, grind to a coarse paste.
• After grinding if the paste gets watery..take the ground paste in a nonstick vessel and cook the mix until it gets thick enough to roll into balls.

• Mix the maida flour to the consistency level of bahjji.
• Dip the balls in the maida flour and fry them on medium flame.
• Tempting Poornam booralu are ready...!