Rava Kesari (Semolina Sweet)

Rava Kesari is a popular south-Indian sweet made from semolina /rava during the festive season. It can also be made on special occasions like birthdays and wedding days. It is mainly prepared for breakfast during these days. So I wanted to share this quick and easy rava kesari recipe with you all!

Rava Kesari

Furthermore, I would like to give some suggestions for making perfect rava kesari. First of all, fry rava/semolina in low heat until it is roasted. It will take 4 to 5 mins. Secondly, keep on stirring after adding boiling water to rava, so that there won’t be any lumps formed. Finally, I have used saffron and orange food color, however, you can also use yellow food color instead of saffron. But adding of saffron gives some rich taste. Add this food color when the water is boiling.

Once rava kesari cools it will thicken. So if you want to cut into pieces, then spread the kesari in the ghee greased plate evenly. When it cools completely, then cut them into square pieces.

Rava Kesari (Semolina Sweet) 2016-09-04 06:21:20

Serves 3    This is a famous south-Indian sweet which is made during all occasion! So I wanted to share this quick and easy recipe with you all!                             Print        

Prep Time   00:05        Cook Time   00:20        Total Time   00:25                      

Ingredients

• 1/2 cup sooji/rava/semolina
• 3/4 cup sugar
• 2 cups water
• 3 tbsp ghee
• a pinch of saffron
• 1 tbsp warm water
• 1/4 tsp cardamom powder
• 8 cashew nuts
• 15 raisins
• a pinch of orange food colour
• a pinch of salt          

Instructions

• In a small bowl, mix the saffron in warm water, until combined and keep it aside.
• Heat a non-stick pan over low heat, add 1 tbsp of ghee and fry cashew nuts until browned, then add raisins, fry until puffed and remove from the heat and keep it aside for further use.
• In the same pan, add rava and roast until the nice aroma comes and browned. Transfer to a plate and keep it aside.
• In the same hot pan, add 2 cups water, a pinch of salt, saffron water and color powder over medium heat.
• When the water starts to roll boil, reduce the heat to low, then add the rava slowly from the plate using one hand and stir it simultaneously using the other hand.
• Stir continuously to break up the lumps.
• Also add a tablespoon of ghee to the rava mixture. It prevents rava sticking to the pan.
• Cover and cook it for another 5 mins or until the rava is fully cooked.
• Then gradually add sugar. As soon as you add sugar, the mixture becomes watery. Keep stirring continuously. It will start to bubble, so please stir carefully.
• Then add the remaining ghee, cardamom powder, nuts and raisins and mix well.
• When the mixture absorbs all the ghee, immediately remove from the heat and pour the mixture into the ghee greased bowl and cut it once it cools.         By santhi therese    
• The Indian Claypot https://theindianclaypot.com/

Rava Kesari (Semolina Sweet)

Serves 1
Prep Time: 00:05
Cook Time: 00:20
Total Time: 00:25

Ingredients

• 1/2 cup sooji/rava/semolina
• 3/4 cup sugar
• 2 cups water
• 3 tbsp ghee
• a pinch saffron
• 1 tbsp warm water
• 1/4 tsp cardamom powder
• 8 cashew nuts
• 15 raisins
• a pinch orange food colour
• a pinch salt

Instructions

• In a small bowl, mix the saffron in warm water, until combined and keep it aside.
• Heat a non-stick pan over low heat, add 1 tbsp of ghee and fry cashew nuts until browned, then add raisins, fry until puffed and remove from the heat and keep it aside for further use.
• In the same pan, add rava and roast until the nice aroma comes and browned. Transfer to a plate and keep it aside.
• In the same hot pan, add 2 cups water, a pinch of salt, saffron water and color powder over medium heat.
• When the water starts to roll boil, reduce the heat to low, then add the rava slowly from the plate using one hand and stir it simultaneously using the other hand.
• Stir continuously to break up the lumps.
• Also add a tablespoon of ghee to the rava mixture. It prevents rava sticking to the pan.
• Cover and cook it for another 5 mins or until the rava is fully cooked.
• Then gradually add sugar. As soon as you add sugar, the mixture becomes watery. Keep stirring continuously. It will start to bubble, so please stir carefully.
• Then add the remaining ghee, cardamom powder, nuts and raisins and mix well.
• When the mixture absorbs all the ghee, immediately remove from the heat and pour the mixture into the ghee greased bowl and cut it once it cools.

By Santhi Therese
The Indian Claypot