Capsicum Kesari | How to make Capsicum Kesari

How to make Capsicum Kesari

1. Heat a non-stick pan and add 1/2 tbsp of ghee.Roast the cashews till golden and set aside.
2. Add 2 tbsp ghee again and roast the rava in medium flame for 2-3 minutes till it gives a nice roasted smell.Remove on a plate.
3. Cut the capsicum and remove the seeds and white portion and add to the boiling water for 2 minutes then grind to fine paste without adding water.
4. In the same pan, add the remaining ghee, add the capsicum paste and saute it for 2-3 minutes until the colour changes and nice aroma comes
5. Then add the water to it and allow it to boil then add the rava and cook slowly. Break the lumps if any. Mix it well till the rava absorbs most of the water and becomes slightly thick and till rava is cooked.
6. Add a tsp of ghee to the rava mixture.It prevents rava sticking to the pan.
7. Then add sugar and mix well.As soon as you add sugar, mixture will become watery. So keep mixing.It will splash.Be careful.Keep mixing for a minute till all the sugar is dissolved and gets mixed with rava
8. When it starts to leave the sides of pan,immediately add the remaining ghee,cardamom powder,roasted cashews and mix well.As soon as all the ghee is abosrbed,remove it immediately and pour it in the ghee greased plate.
9. Serve hot