Rava Kesari Recipe

Sunday, August 18, 2013

Rava Kesari Recipe

I never know, making Kesari is very simple before I tried this. It is the most simple sweet recipe, even a beginner can get it done perfectly. Just make sure, you don't allow lumps to form. While adding rava in boiling water, stir continuously in medium flame and pour the rava by spreading it evenly. This is the key point to get perfect Kesari. My mom prepares this rava Kesari for most of the occasions and we love it. Also, I love the rava Kesari from Saravana Bhavan, even though I feel it has more ghee in it. Check out the other Kesari's from the blog in the links below:

The below picture is updated on May 1st, 2018

Ingredients:

Rava(Semolina) - 1/2 cup

Water - 1 cup

Sugar - 3/4 to 1 Cup

Ghee - 1/4 cup or 3 to 4 tbsp

Food Color - a pinch( I used yellow)

Cardamom Powder - a pinch

Cashews - few

Raisins - few

Method:

1. Dry roast the rava in a pan until nice aroma comes (take care not to burn it). Remove it from flame and keep it aside. In a pan add some ghee and heat it.

2. Roast the cashews and raisins in the ghee. Once it turns golden brown, remove and keep it aside. In the same pan add the water and bring it to boil.

3. Add the pinch of food colour into the boiling water. Then pour the dry roasted rava by spreading it evenly. Don't pour completely at the centre. In medium flame allow the rava to cook by stirring it continuously to avoid lumps. After the rava is cooked completely, add the sugar and mix gently till the sugar melts.

4. Add the remaining ghee and sprinkle cardamom powder. Finally add the roasted cashews, raisins and switch off the flame when the Kesari is still loose. It thickens after cooling, so make sure to switch off accordingly.

If you really want the saravana bhavan texture of Rava Kesari, don't compromise on ghee. Serve when it is hot.

Points to remember:

Make sure the rava gets cooked before adding sugar. After adding sugar, rava may not cook easily.
You can also add finely chopped apples or pineapples with this to get great flavour.
You can use a whisk instead of a ladle to prevent the formation of lumps after adding Rava.
Do not cook your Kesari till it reaches upma consistency and dried. You should switch off the flame when it is loose and free-flowing. The Kesari thickens as it cools.