Rava Kesari is a popular south indian sweet made from semolina during the festive season.Rava kesari’s north indian counterpart is “Sooji Ka Halwa”
Sugar – 3/4 to 1 cup
Water – 1 & 1/2 cup
Ghee – 1/4 cup
cardamom powder – A pinch
Cashew nuts – 7-8 nos
Kesari colour – A pinch
1) Heat a pan(non stick to make it easy) add the rava with the ghee (mentioned minus a tblsp). Fry in medium flame,with constant stirring until a nice aroma comes (the rava will start turning golden brown).
2) Transfer the mixture to a plate and set aside. Add the water to the pan and bring to boil.
3) Add the fried rava little by little to the boiling water and keep stirring simultaneously.
4) Take care no lumps are formed,keep in medium flame and stir well.
5) Keep in low flame and cook covered for 3-4 minutes or until the rava gets cooked well.
6) Add the sugar,kesari colour and keep the flame in medium and stir well,some times,when u add sugar and mix,immediately you may find very few lumps,but don’t panic,stir well as in a way to mash those gets mashed well.
- If you notice that, I have added all the ghee which I have used while frying the rava itself.This is the easiest way to reduce the probability of the lumps formation and also you need not keep on adding while you stir later in that hustle bustle.
- You can also add elachi powder,cashews for extra flavour and toppings
- You can add the yellow food color too for a change.
- If you dont want to cut into pieces and eat as such,switch of the stove before a minute mentioned and enjoy as such!
- You can also add milk instead of water for a different taste!
- I always use home made ghee,which gives an excellent aroma..
- Make sure that the rava gets cooked well otherwise you may not get a soft textured kesari and it may turn chewy/rubbery . Because after you add sugar the rava wont cook easily. So make sure the rava gets cooked soft before you add sugar!
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