Rava Kesari Recipe
An Outlook On Rava Kesari Recipe
Rava Kesari is a scrumptious delight made of semolina doused in aromatic ghee and roasted nuts, sweetened with sugar. Savor the sensation of its glazed crumbly texture that tastes heavenly in your palates...
Rava Kesari is a dainty dessert from India, known for its luscious nature with its vibrant orange color and smooth texture. The enchantment of the sweet dish lies in its crumbly soft texture that allures you in an instant and tantalizes your taste buds to dwell in its mesmerizing taste.
Semolina is a versatile ingredient and has been used intensively in the Indian Cuisine and Rava Kesari comes first in the list of Rava based dishes. Rava kesari recipe is an authentic recipe that has been passed on to generations by tradition and till now holds its zest will all might and fervor. The combination of rava with sugar and cardamom makes it delectable and it reaches its zenith when it is blended with saffron strands. This is the key ingredient which gives a vibrant shimmering orange color and a rich enticing flavor to the delightful rava kesari.
Though the making of rava kesari seems to be simple, it indeed needs some expertise to make a reasonably good kesari. There are certain nuances which are intricate and indispensable in its preparation. For instance, the trick begins from the right choice of rava. You have quite a few popular varieties of rava like bansi rava, plain rava, sooji rava and Bombay rava. You have to buy Bombay Rava to make Kesari as it gives a crumbly smooth combination which gives an attractive texture to the kesari. Next comes in the task of bringing in the appropriate proportion of rava, water and ghee. If it is done correctly, you can be sure of its ultimate outcome. You should be vigilant enough to add in the sugar at the perfect moment when the rava is being cooked completely. And the final subtlety lies in blending of the saffron to the rava kesari which gives you the exotic flavor and its captivating color. Now you are sure of getting a fantastic outcome.
Let us see the method of preparing this fascinating rava kesari with a handful of ingredients at home.
Ingredients Required To Make Rava Kesari Recipe
How To Make Rava Kesari Recipe
To make rava kesari recipe, take a pinch of saffron strands and soak it in a tablespoon of hot milk and keep aside.
Heat a saucepan and tip in a little ghee to it.
Drop ten cashew nuts into the pan and stir in and wait till it turns golden.
Now toss over some raisins and when it pops up just lower the flame and transfer these ingredients to a plate and keep aside.
In the same pan add a cup of rava/semolina and roast it in low flame for a minute or two.
When it turns aromatic, just transfer it to a plate and keep it.
Now add two and a half cups of water to the pan and let it get heated up.
When it comes to a boil, gently blend in the roasted rava on one hand while stirring consistently with the other.
Let it get cooked for five to seven minutes in low flame and keep stirring to prevent the formation of lumps.
When the rava is cooked up completely, just tip in a cup of sugar and stir in.
It will start to melt and slowly get absorbed by the rava in five minutes approximately.
At this stage, just blend in the saffron into the mixture along with the milk with a nice stir.
Now the color start to change and at this point and after a while you will get the desired orange color.
Keep stirring throughout the process and add the remaining ghee along with a teaspoon of cardamom powder and stir in.
By this time, the whole mixture would have been cooked up well and when it becomes non sticky and aromatic, add in the roasted nuts and turn off the stove.
Now the delicious rava kesari is ready to eat.
Serve it with sizzling hot Bajji or Bonda or any other savoury accompanied with aromatic coffee or tea.
Tips To Make Rava Kesari Recipe :
- While roasting the rava or sooji, just roast it until fragrant, and it need not turn golden or light brown.
- Do the entire process in low-medium flame.
- Use a thick bottomed pan as it is convenient to cook in low flame for a longer time.
- If you want you can add a little more sugar.
- If you desire to have a gooey texture you can just add in a tablespoon of cooking oil you use regularly towards the end.
- In case, if you are not able to get saffron, you can just have it plain with its original color.
- Adding of orange food color is optional and as much as possible use natural and organic food colors.
- You may also add in fruits like pineapple, apple, pear, pomegranate and banana in the Kesari if you want a fruit punch.
Ingredients
Directions
To make rava kesari recipe, take a pinch of saffron strands and soak it in a tablespoon of hot milk and keep aside.
Heat a saucepan and tip in a little ghee to it.
Drop ten cashew nuts into the pan and stir in and wait till it turns golden.
Now toss over some raisins and when it pops up just lower the flame and transfer these ingredients to a plate and keep aside.
In the same pan add a cup of rava/semolina and roast it in low flame for a minute or two.
When it turns aromatic, just transfer it to a plate and keep it.
Now add two and a half cups of water to the pan and let it get heated up.
When it comes to a boil, gently blend in the roasted rava on one hand while stirring consistently with the other.
Let it get cooked for five to seven minutes in low flame and keep stirring to prevent the formation of lumps.
When the rava is cooked up completely, just tip in a cup of sugar and stir in.
It will start to melt and slowly get absorbed by the rava in five minutes approximately.
At this stage, just blend in the saffron into the mixture along with the milk with a nice stir.
Now the color start to change and at this point and after a while you will get the desired orange color.
Keep stirring throughout the process and add the remaining ghee along with a teaspoon of cardamom powder and stir in.
By this time, the whole mixture would have been cooked up well and when it becomes non sticky and aromatic, add in the roasted nuts and turn off the stove.
Now the delicious rava kesari is ready to eat.
Serve it with sizzling hot Bajji or Bonda or any other savoury accompanied with aromatic coffee or tea.
Greɑt аrtiϲle, totally what I was looking for.