PRASADAM

PRASADAM
The recipe is same as annavaram swami prasadam.
But we do this with karachi /sooji/upma ravva instead of cracked wheat ravva,
and we use sugar instead of jaggery.
It takes less than half of the time in preparing it when compared to cracked wheat prasadam..
Materials:
Upma ravva 1 cup
Sugar 1 to 1 1/2 cups
Milk 1 cup
Water 2 cups
Cardamon powder a pinch
Cashew nuts, raisins a few
Ghee 1/2 to 3/4 cup
U may add upto 1 cup if not calorie conscious.
Method:
Place a kadai on the stove and add 1 tsp ghee to it,after heating add
Upma ravva to it,roast  it  and stir for every 2 mins in a low flame,till it
turns into a bit brown colour and a nice aroma follows.It may take just
upto 5 mins if roasted in low flame.. Keep it aside.
Place a pan and add water and milk to it,after boiling add sugar slowly,
let it boil.After boiling add roasted Karachi/upma nooka slowly,if added
fastly  it may form lumps.Mix well, add ghee slowly spoon after spoon,
stirring it  .Let it simmer for a few mins,cover with a lid.
Meanwhile in 1 tbsp ghee fry the cashews and raisins,in low flame and
keep it aside.Then, lastly sprinkle elaichi powder,and add cashews and
 raisins,mix well and switch off.
Serve hot.It tastes heavenly.

Photo follows in a day.