Jaggery Kesari Baath/ Gul Pavate

Gul Pavate/Jaggery Kesari is a sweet dish.

It is prepared  using jaggery, rava, ghee and cardamom.Gul Pavate is one of the traditional and healthy dish. Loads and loads of ghee used in preparing Gul Pavate. May be some thing like Chooran Halwa which is prepared with wheat, sugar and ghee. In olden days this dish was one of the kids special too. There is a proverb in Kannada " Kallu tindu jeerna Maadi kolluva kaala ". This means kids can digest whatever they eat. in the younger age. But as the time changed, the favour for using sugar grown and sugar replaced the jaggery in most of the items and it became more fancy and the status too. So lots of sweets prepared using sugar loaded the market too. It made easy for people to have more crave for sugar made sweets. Now again people prefer to intake jaggery and reduced the consumtion of sugar.

There are innumerable benifits of jaggery. Jaggery is a great remedy for anemia, astama, joint pains and menstrual pains. It also aids in digestion, purifies blood and keeps the skin away from problems like pimples and acnes. It is a great enery booster as it provides us lots of energy. Jaggery is a very good source of minerals for the body.

Semolina is made from durum wheat and it is digested slowly. Semolina improves kidney function. It contains potassium. Samolina is an ideal food for active, energetic people. It contain protein and variety of minerals. Samolina contains Vitamin E and Vitamin B.

Remember Samolina is high gluten content and it should be avoided by those who are sensitive to gluten.

Here is a Gul-Pavate recipe. As I said, gulpavate is prepared using rava-jaggery, ghee and cardamom. I added carrots to Gulpavate. Carrots provid the natural colour and taste to the Gul Pavate. I am sure the whole family will enjoy eating Gulpavate and all age group will surely like this dish.

Things Needed :

Rava : 1 Cup
Jaggery : 1/2 Cup
Ghee : 1/2 Cup
Cardamom Powder : 1/2 Tea spoon
Carrots : 1 Cup

Water : 1 1/2 to 2 cups
Cashew nuts : 1 Table spoon

 :

Method :

1. Wash and grate carrots, cut cashew nuts and powder the cardamom. (5 to 6 pods)

2. Keep water for boiling.
3. Keep a pan on the fire and heat.
4. Add 1 spoon of ghee and fry cashew nuts and carrots for 2 minutes. Keep it aside.
5. Keep a bigger pan on the fire. Heat and put 2 to 3 table spoons of ghee and fry rava until the raw smell disappear. (3 to 5 minutes).

6. Add boiling water and stir slowly. Let the rava cook and become thick.

7. Add jaggery and stir kesari. Let it mix it nicely.
8. Add fried carrots and cashew nuts. Stir and mx it well.
9. It starts to become thick Stir until it starts leaving the pan.
10. Now add cardamom and remaining ghee.
11. Mix it well and shift the Jaggery Kesari to a serving bowl.
12. Serve Jaggery kesari with any savoury or as it is .

Note:

You must roast Rava well to get good Kesari baat. You can add jaggery according to your taste. I have used organic jaggery. You can also prepare jaggery syrup and filter it and get the clean jaggery. Adding ghee increases the taste of the Kesari. You can also use ripe banana or pineapple or ripe mango pulp to give a fruit taste and natural flavoural.   

Time : 30 minutes 

Serves : 3 to 4