Recipe: Appetizing Kesari Chawal

Kesari Chawal. Try out this different and easy way to prepare the traditional KESARI MEETHE CHAWAL using cooker. Отмена. Месяц бесплатно. Hello frnds 🙋🏼 MEETHE KESARI CHAWAL is a rich Indian recipe for festivals and weddings. Happy Vasant Pachami to all the Lovely Readers.

Kesari Bhat Recipe, Learn how to make Kesari Bhat (absolutely delicious recipe of Kesari Bhat ingredients and cooking method) This rice based Indian dessert is full of flavors! Vrat ka uttapam recipe with stepwise photos. Swang ke chawal ka uttapam is a fasting recipe which can be made for religious fasting days like Ekadashi, Navratri, Mahashivratri or Janmashtami fasting. You can cook Kesari Chawal using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Kesari Chawal

1. It's 1 Glass of Rice.
2. You need 1/2 glass of sugar.
3. It's 3 tsp of desighee.
4. Prepare 2 tsp of chop dry coconut.
5. You need 5 pcs of chop cashews.
6. Prepare 5 pcs of chop almond.
7. Prepare 2 tsp of raisin.
8. You need 2 pcs of clove.
9. You need 1 pcs of black elachi.
10. Prepare 1 stick of cinnamon.
11. You need 2 pcs of green cardamom.
12. You need as needed of yellow colour.

Add a drop of orange color or a pinch of kesari powder. Mix well and cook stirring on medium heat. Paal Kesari Recipe is a traditional sweet dish which is easy to prepare and is also served as a part of breakfast in South India. It is made of semolina, sugar, ghee and is also prepared during festivals and.

Kesari Chawal step by step

1. Take a rice then rice wash and soaked for half an hour..
2. After half an hour take a vessel add 5 glass of water,then water boil add rice and yellow colour then rice boil..
3. Rice aldante boil water rinse water drain..
4. Then take a big bowl add rice,sugar and alk dry fruits mix well then rice covered..
5. Take a wok add desighee,then ghee hot add black elachi,green elachi,cloves, cinnamon saute for few seconds then add rice mix well cover and cook for ten minutes..
6. After 10 minutes rice r ready to eat..

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