Rice kesari is a much simpler version of my Kalkandu rice. Though the ingredients look almost same, the taste differs slightly. I have mentioned about my Gomathi Athai in my earlier posts and her cooking. Last year when we visited them in Toronto, Canada and stayed for over a week. She made this sweet one day during our stay along with other special foods prepared by her and my cousins wife. As serving a sweet is very common in our meals especially when we have guests. We loved this taste and this recipe is right from her and even photo sent by her. Just wanted to post her version.
Basmati rice - 1 cup
Sugar - 3/4 - 1 cup
Ghee - 2 tbsp
Food colour - a pinch
Fried cashew/raising/almonds - 2 tbsp
Cook basmati rice with 2 1/2 - 3 cups of water in a pressure cooker and when done remove and mash well. Heat ghee in a pan and add the cooked rice along with sugar and stir well till is all mixed. Add food colour and also mix. When it is thick enough add fried cashew/raisins/almonds. Can also add few strand of saffron. Adding basmati rice gives a very good flavor. But you can also try with any rice if needed. Add water according to its need.