RAVA KESARI
Rava Kesari is a classic South Indian sweet made during fesitivities and celebrations. It is made out of rava or semolina and is very easy to make. Even beginners if followed the steps carefully can make this delicacy in no time. It is super soft and simply melts in to your mouth as soon as you have it. My mother makes it with much skill as she has made this many number of times. It is a ritual to serve bhajji and sojji during the function where the groom visits the house of the would be bride in tamil community. I make it once in a while and love to serve with Khara Bath or Rava Khichidi. Sounds divine is it not? The most tricky part in this is the outcome should not have any lumps and should be real soft.
This recipe is offered to GOD in all festivals such as Navarathri or any pooja. Kesari is orange colour the addition of which brings vibrant colour to the dish. You can as well add Kesar or saffron strands also. There are lot of food colours widely available in the market, but I like orange colour for this particular recipe. I have come across people who add milk and reduce the quantity of water that goes in to it. That gives a flavour and yields in spongy kesari. There are many tips involved here in the making of this otherwise easy recipe which I have given below in the notes section. So when guests suddenly appear at your doorstep feel free to try this recipe which can be fixed in no time. In North India with slight variations, this recipe is known as Sooji Ka Halwa. Some times a Prasad it is served with Pooris too. Check out my other Kesari recipes.
| Prep Time | 5 min |
| Cook Time | 10 min |
| Servings |
persons
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- 1/2 cup Rava/Semolina
- 1/2 cup sugar
- 1 1/2 cup water
- A Pinch Orange Food Colour
- 4 tsp ghee
- 6 number Cashew Nuts
- 6 number Raisins
- A Pinch Cardamom Powder
Ingredients
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- In a pan add ghee and roast cashe nuts and raisins and set them aside.
- In the same pan add rava.
- Add water and cook without lumps.
- Add sugar and mix well.
- The mixture will turn watery.Don't worry mix well.
- Add cardamom powder and orange food colour.
- Add more ghee and mix well.
- Add fried cahews and raiisins and add it to the cooked kesari.
- Serve Rava Kesari hot.
You can use roasted rava to finish the cooking faster.
You can add hot water in place of ordinary water to quicken the process.
You can add half milk and half water to make the kesari more softer.
Make sure there are no lumps.
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