Rava Kesari
- luvlittlehearts
- Nov 20, 2015
- 2 min read
Ingredients
Rava (Sooji/Semolina) - 1/2 cup Sugar - 1/2 cup Melted Ghee (clarified butter)- 3 to 4 tbsp Water - 1 and 1/4 cups Saffron - 2 to 3 strands Milk - 1 tbsp Cashewnuts - 1 tbsp chopped Raisin - 1 tsp
Method: Soak saffron strands in warm milk, set aside. Heat ghee and roast cashews, raisins till golden brown, set aside. In the same pan, roast the rava in low flame until nice aroma comes and when it starts to change color switch off and transfer it to a plate. Add water to the pan and allow it to boil, when it starts bubbling, add the rava little by little stirring continuously - this is the stage where you have to be very careful take care not to form lumps. Add the yellow color and keep stirring continuously in medium flame. Keep covered for a minute until the rava gets cooked. Once the rava is cooked, add the sugar, and keep stirring continuously. It will start to bubble up when it becomes dry. Add ghee and keep stirring till it forms a mass leaving the sides of the pan. Add saffron milk, nuts and raisins, give a quick stir and switch it off. Serve warm!
Do not compromise on ghee as its the main ingredient in this recipe which makes it tasty. Pineapple essence goes well for kesari. Make sure you add sugar only after rava is cooked fully else it will affect the kesari taste and texture. You can keep refrigerated for 1 or 2 days and while serving just heat it up, drizzle ghee give a quick stir and serve. You can skip milk and add more ghee if you want to increase shelf life.
Happy Cooking!
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