Ragi Rava Kesari

My theme for this week is diabetic friendly sweets. I am not an expert in making diabetic friendly recipes. But I do experiments with natural sugar substitutes and millet's. In that list ragi is my favorite millet, I use ragi for making breakfast and lunch like ragi rotti, ragi mudda, ragi java many more like this. But I avoid ragi for dinner because it will take long time to digest. 
                                                                     This ragi rava kesari is from one of my experiments after I tried ragi halwa. Actually I made this kesari accidentally, I wanted to make wheat rava kesari with palm sugar by mistake I have added ragi rava in a hurry. When I saw the color of the kesari then I realize, any way by mistake I made a delicious kesari :).
                                                                  For Ragi rava wash ragi well and dry in a shade for one hour or till the ragi seeds are totally dry. Don't dry the ragi under sun, make sure and dry them under shade. Now grind ragi in to a rava consistence in a blender and store this ragi rava in a airtight container. This will stay good for one week in the room temperature or you can store this rava in fridge for one month. You can make ragi upma, ragi kudumulu(kozhukattai) and ragi instent idli, ragi kheer many more like this.
                                                               I used palm jaggery for this recipe you can use normal jaggery or honey for this recipe. Since I am posting this as diabetic friendly recipe I used jaggery but you can also use sugar to make this recipe. I have used unsweetened  kova, you can use sweetened kova or condensed milk. In this case reduce the amount of jaggery or sugar.  
So lets check the recipe.....  
                                                           

 
INGREDIENTS:---
Ragi rava  ---  1 cup
Water  ---  1 cup
Palm jaggery ---  1/2 cup grated (or according to your taste)
Kova (unsweetend)  ---  1 tab sp
Cardamom powder  ---  1/2 tea sp
Cashew nuts  ---  1 tab sp broken
Ghee  ---  2 tab sp
METHOD:---
1. Heat one tab so ghee in a thick bottom pan add cashew nuts and fry till golden remove and set a side.
2. Add ragi rava to the same pan and fry in the ghee for two minutes then add 3/4 cup of water keep the heat in low and let it cook for 10 minutes
3. In the mean while heat 1/4 cup water in a pan add grated palm jaggery let it melt and add this jaggery water to the ragi mixture keep mixing and let it cook for 5 more minutes
4. Add cardamom powder, kova and half tab sp ghee mix well and cook for five more minutes and keep mixing.
5. Now add cashew nuts, leftover ghee and give good stir and switch off the heat.
Sprinkle with kova and cashew nuts and serve hot.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#66