ReshKitchen

Rava Kesari

Whenever there are unexpected guests Rava Kesari is the sweet that is usually prepared. Semolina and Sugar always in stock at home and it is so easy to prepare as well

Coursedessert
Cuisineindian

Servings	Prep Time
4serving	10minutes

Cook Time

30minutes

Servings	Prep Time
4serving	10minutes

Cook Time

30minutes

Ingredients

1cup RavaWhite Semolina/Sooji
2cups sugarIncrease or Decrease sugar quantity based on your preference
2.5cups waterAdd extra if needed
1teaspoon Cardamom Powder
3/4thcup ghee
1pinch Kesari Powderor you can add few strands of Saffron for natural color
10-15 Cashewnuts
8-10 Raisins

Instructions

Heat 1tbsp of ghee in a frying pan. Add cashew nuts,raisins to it.
Fry until they turn golden brown. Remove them from the pan and keep it aside.
In the same pan roast rava until a nice aroma comes up. Rava would have turned to a light brownish colour by now.
Boil 3 cups of water when the rava gets roasted. Once the water is hot add it to the pan along with Saffron color powder. Keep stirring continuously so that no lumps are formed
Once the Rava is completely cooked add sugar, 1/2 cup ghee and again start the stirring process. Do not take your hand away from the pan and continue this for about 5 minutes.
The mixture will now become little watery. Don’t worry about it. Continue stirring and ensure you are scraping the sides and bottom of the pan too.
In other 5 minutes all the ingredients will blend together. They will start to thicken. At this stage add the remaining ghee and the roasted nuts
Mix everything together. Semolina will absorb ghee and the sugar quickly. Two key points to remember is always add sugar when the semolina is completely cooked and don’t add too much of ghee when semolina is getting cooked . Sugar + Ghee should be added together. Also save one or two tablespoons of Ghee to add to Kesari before serving
Transfer the Kesari to a hot pack. If you have prepared it well even when gets cold Kesari it will be delicious. Don’t skimp on the quantity of Ghee.