Made from rava or semolina, rava kesari is a delicious, mouth-watering hot pudding that can be served with breakfast. It is an extremely popular dessert in south India whose counterpart in the north is known as suji ka halwa. Rava kesari is often prepared on special occasions and festivals. The addition of ghee makes this divine delight melt in your mouth and crave for more. The formula to remember whilst making rava kesari is to make sure that there no lumps formed when you mix the sugar with the rava. This quick and easy recipe is perfect for beginners.
Store in a Vaya Casserole or in an insulated containers and serve warm after few hours
Health Benefits
This sugary delight includes a healthy dollop of ghee, an Indian kitchen staple that has gained the status of being the new superfood all over the globe. It has a host of amazing benefits, as it scores high on the nutrition scorecard and is packed with vitamins A, D, E, and K.
Ingredients
Semolina: 1
A few strands of saffron
Ghee: 21/2 tbsp
Sugar: 1 cup
water: 2 cups
sliced cashew nuts: 1/4 cup
How To Make Rava Kesari
- Using a mortar and pestle, crush the cardamom pods to a semi-fine powdered form. Repeat this for the saffron threads. Keep both aside.
- Cook ghee in a wok at medium flame.
- In another pan, mix sugar and water. Bring to a boil at medium heat. Add the powdered saffron.
- Stir ghee and when it is hot enough, add rava. Add sliced cashews immediately, stirring continuously.
- Cook the sugar syrup at low heat and let it simmer. Bring to a rapid boil.
- Stir the rava mixture continuously for 6–8 minutes or until light golden. Add the sugar syrup and mix well, until it turns semi-thick in consistency.
- Turn off the heat and cover the pan for 4–5 minutes. Serve warm or cold.