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...
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.
Serving Size 75 g
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.