When i was young, we enjoyed summer holidays. My mom used to take us to a drive-in restaurant, my fav item was *poori *kesari (rolled poories stuffed with kesari). I love poori and i love kesari.
*Poori: deep fried Indian flat bread
*Rava kesari: An Indian sweet made with semolina.
to make poori
1/2 cup wheat flour/ atta
1-1/2 cups all purpose flour/ maida
1/2 tsp salt
1 cup hot water
2 tsp oil
enough oil to deep fry the poories.
to make kesari
1 cup rava/ semolina/ suji
1 cup sugar
1cup ghee/ melted butter/clarified butter
2 cups water
1/4 tsp powdered cardamom
10 (chopped) cashews
10 (chopped) raisins
few strands saffron (or) 1 pinch orange food color
1 pinch salt
To make poori dough:
1. In a bowl, combine both flours with salt.
2. Add water to it (few spoons at a time) and knead it till it becomes a firm dough.
3. Add oil and knead some more. Cover the dough with a wet kitchen towel and leave it for 20 mins.
1. Heat 1/4 of ghee/ clarified butter and fry the cashew and raisins, when it becomes golden brown remove it from the pan.
2. Add the rava to the same pan and roast the rava/ semolina till fragrant (nice roasted smell). Remove the rava/semolina from the pan.
3 In the same pan, heat 2 cups of water. Add sugar, cardamom powder and food color (if using saffron strands, soak it in 3 tsp of warm milk for a few minutes and add it to the water)
4. When the water starts to boil, lower the heat. Add the rava/semolina gradually to the water with one hand and stir the pan in a circular motion with the other hand, making sure it doesn't form any lumps.
5. Switch off the heat when it starts to boil, stir continuously till the mixture becomes dry. Add ghee/clarified butter, fried cashews and raisins, mix it well and keep it aside.
6. In a separate pan heat oil to fry the kesari pops
Poori kesari pops:
1. Keep the poori dough on a slightly floured surface, knead it some more and divide it into two equal sized dough balls.
2. Roll out the dough into two circular discs- as thin as possible.
3. Scoop the kesari with a small spoon, make it into a ball and place it on a dough disk, repeat this process with the remaining kesari, allowing few inches of space between them.