Wheat Flour Kesari Recipe | Godhumai Mavu Kesari Recipe

4 from 8 votes

Kesari with a twist! Instead of using Sooji we are going to use Wheat flour to make this healthy and tasty kesari. Also another important variation in this kesari is that we use jaggery instead of sugar. So This is not only a delectable kesari but also a healthy sweet! We can offer this healthy and tasty kesari as a Prasad!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

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Kesari is one of the easiest sweet dish which we can prepare quickly. Rava Kesari is one of the conventional dish the South Indians, especially Tamilians make Kesari when they have any special events or guests. Any unplanned visitor, first thing goes to our mind is Semolina and next thing is gram flour. Bajji and Kesari are the two dishes that comes to our mind as they are much simpler, yet tastier. There are lot of variations or varieties we can bring in to kesari. We can make kesari using wheat flour. This is also one of the easiest kesari variety. Everyone would have a good stock of wheat flour at home. Generally we make kesari with sugar. But, this time, to make this dish more healthier, I have used jaggery along with wheat flour. Now, lets see how to make this healthy Wheat Flour Kesari (Godhumai Mavu Vella Kesari)

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Recipe card to make Wheat Flour Kesari

Instructions with Step by Step Pictures:

Heat a pan with half of the ghee and add wheat flour to the pan and roast the flour till they are brown color. When the wheat flour turns golden brown, take that out from the pan and set it aside in a plate

Add jaggery to the pan and add water and bring it to boil and allow the jaggery to dissolve completely in water. Strain the jaggery juice using a strainer and again add the strained jaggery juice to the pan and bring it to boil. When the jaggery syrup starts to boil, add roasted wheat flour and stir well.

Keep stirring till there are no lumps in the kesari mixture. When the roasted wheat flour gets nicely incorporated. Heat another pan and add little ghee and roast the cashews and take them out aside.

When the kesari mixture gets thicker and gets nicely incorporated and doesn’t stick to the sides of the pan, add cardamom powder, rest of the ghee and cashew nuts and again stir them well. Mix them well and switch off the flame. Take out the kesari in a serving bowl