Rava Kesari is a melt in mouth sweet made by cooking with rava, ghee and sugar along with flavourings like saffron, cardamom, garnished with nuts and dry fruits. Rava Kesari is a popular sweet made anytime to make the moment special. Rava Kesari Recipe is explained with step by step pictures and video.
Rava Kesari is one of my favourites. I really don’t know why I kept delaying to post such a easy basic sweet recipe. Amma makes the best rava kesari and it is my favourite. I have seen her make kesari several times and now my kids love it too.
About Rava Kesari
Rava Kesari is a traditional sweet that is often served as part of a festive meal or as a dessert on special occasions. Rava Kesari is made by first roasting rava or sooji in ghee then cooking it in hot water then adding sugar and flavourings.
Rava Kesari – Rava is sooji and Kesari comes from kesar which is saffron. So Rava Kesari translates to semolina pudding flavoured with saffron. Rava is called sooji in hindi and semolina in english.
Kesari is quite a simple easy and quick sweet even beginners can try. Rava Kesari is a great treat that’s loved by people of all ages, and it’s a great way to end any meal on a sweet note. Enjoy!
Rava Kesari Ratio
I use a 1/2,1,2,3 ratio : 1/2 cup ghee for 1 cup rava, 2 cups sugar, 3 cups water. I have halved this recipe and posted it here, this measure works perfectly everytime. If you want a more goey kesari you can add 31/4 to 3 and 1/2 cups water. Adding little oil helps to make the kesari soft which I learnt from my friend.
Rava Kesari has many variations:
Rava Kesari Ingredients
- Rava
- Ghee
- Sugar
- Flavourings
- Garnishings
If you have any more questions about this Rava Kesari Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Rava Kesari Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe
Rava Kesari
Ingredients
- 1/2 cup rava
- 1 and 1/2 cups water
- 1 cup sugar
- 1/4 cup ghee
- a pinch kesari food color
- 1/4 tsp cardamom powder
- 5 strands saffron
- 15 cashewnuts
- 10 raisins
Instructions
-
Add 1/4 cup ghee and heat it. First add around 15 cashews and fry until golden.
-
Once golden then add around 10 raisins.
-
Raisins start to bulge. Fry until golden brown.
-
Remove to a bowl and set aside.
-
Add 1/2 cup rava in a sprinkled manner.
-
Roast until it is toastey atleast for 3-5 mins in low flame. Keep stirring to take care not to burn.
-
Heat 1 and 1/2 cups water along with 1/8 tsp salt and 5 strands saffron. Boil until it bubbles up rigorously.
-
Add it to roasted rava.
-
Keep stirring in medium flame.
-
Keep stirring to avoid lumps. Becomes porridge like in consistency.
-
Cook covered in low flame for 5-7 mins.
-
Give a quick stir in between to avoid sticking and burning at the bottom.
-
Stir in between then again cook covered.
-
After 6 mins rava is fully cooked as you can see. Give a quick stir.
-
Add 1 cup sugar.
-
Stir well to avoid lumps. It may look like forming lumps but mash it well to break the lumps. It will easily dissolve if you keep stirring.
-
The mixture will loosen up after adding sugar and becomes watery like this.
-
Keep stirring until it starts to thicken.
-
Cook partially covered for 2 mins.
-
Give a quick stir cook until the mixture starts to leave the sides of the pan. Should be still flowing in consistency as shown here only then it will be perfect even after resting time.
-
Add 1/4 tsp cardamom powder, fried cashews, raisins along with 2 tbsp refined oil(optional). Oil helps to make kesari soft and also not to harden after few hours. It will still be soft not forming cake like texture even after few hours.
-
Give a quick mix and switch off.
-
Kesari is ready!
-
This is after 30 mins still soft and goey.
-
Soft delicious rava kesari is ready!
Video
Notes
- Taste : Don’t compromise on ghee as its the main ingredient in this recipe which makes it tasty. I added the ghee fully, you can reserve a tbsp and add it in the final stage while switching off.
- Sweetness : You can add 1.5 cups of sugar for 1 cup rava but sweetness will be mild and also the texture varies it becomes thick quickly.
- Texture : Adding oil is purely optional but gives kesari a soft texture and retains it even after hours.
- Flavouring : I always love cardamom flavour the best in kesari and a tint of kesar flavour too. You can also add your favourite essence too 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.
- If you are a beginner, just do the whole process in low flame. Even if it forms lumps, dont worry just break it up by mashing it will vanish as it cooks.
Nutrition
Rava Kesari Recipe Step by Step
1.Add 1/4 cup ghee and heat it. First add around 15 cashews and fry until golden.
2.Once golden then add around 10 raisins.
3.Raisins start to bulge. Fry until golden brown.
3.Remove to a bowl and set aside.
4.Add 1/2 cup rava in a sprinkled manner.
5.Roast until it is toastey atleast for 3-5 mins in low flame. Keep stirring to take care not to burn.
6.Heat 1 and 1/2 cups water along with 1/8 tsp salt,a pinch food color and 5 strands saffron. Use good quality natural food color. Boil until it bubbles up rigorously.
7.Add it to roasted rava.
8.Keep stirring in medium flame.
9.Keep stirring to avoid lumps. Becomes porridge like in consistency.
10.Cook covered in low flame for 5-7 mins.
11.Give a quick stir in between to avoid sticking and burning at the bottom.
12.Stir in between then again cook covered.
13.After 6 mins rava is fully cooked as you can see. Give a quick stir.
14.Add 1 cup sugar.
15.Stir well to avoid lumps. It may look like forming lumps but mash it well to break the lumps. It will easily dissolve if you keep stirring.
16.The mixture will loosen up after adding sugar and becomes watery like this.
17.Keep stirring until it starts to thicken.
18.Cook partially covered for 2 mins.
19.Give a quick stir cook until the mixture starts to leave the sides of the pan. Should be still flowing in consistency as shown here only then it will be perfect even after resting time.
20.Add 1/4 tsp cardamom powder, fried cashews, raisins along with 2 tbsp refined oil(optional). Oil helps to make kesari soft and also not to harden after few hours. It will still be soft not forming cake like texture even after few hours.
21.Give a quick mix and switch off.
22.Kesari is ready!
23. This is after 30 mins still soft and goey.
24.Soft delicious rava kesari is ready!
Rava Kesari is ready!
Expert Tips
- Taste : Don’t compromise on ghee as its the main ingredient in this recipe which makes it tasty. I added the ghee fully, you can reserve a tbsp and add it in the final stage while switching off.
- Sweetness : You can add 1.5 cups of sugar for 1 cup rava but sweetness will be mild and also the texture varies it becomes thick quickly.
- Texture : Adding oil is purely optional but gives kesari a soft texture and retains it even after hours.
- Flavouring : I always love cardamom flavour the best in kesari and a tint of kesar flavour too. You can also add your favourite essence too 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.
- If you are a beginner, just do the whole process in low flame. Even if it forms lumps, dont worry just break it up by mashing it will vanish as it cooks.
- Always use a thick bottomed kadai to make kesari. You can even use a nonstick pan to make it.
Serving & Storage Suggestion
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.
FAQS
1.Why is it called Kesari?
The word kesari comes from the kesar flavouring used here which is a spice called saffron. It gives it a nice yellowish tint to kesari and a great flavour too.
2.Can I skip food color?
Yes you can skip food color and use just saffron which gives kesari a light yellow color. Or you can use natural food color which is made from fruits / flowers as I have did.
3.My kesari becomes lumpy. Why?
Always make sure to keep stirring while adding water and also while adding sugar. These are the main 2 steps where the kesari can become lumpy. Keep mashing the lumps forming in medium flame and the lumps will vanish as it cooks.
The post Rava Kesari Recipe appeared first on Sharmis Passions.
from Sharmis Passions https://ift.tt/tIPvwjL
via KITCHEN MASALA
No comments:
Post a Comment