Delicious Rava Kesari recipe – By Malsha – eLanka
Ingredients:
- 1 cup rava/semolina
- 1 cup sugar
- 2 ½ cups water
- ¼ cup ghee (clarified butter)
- 8-10 cashews
- 8-10 raisins
- ½ teaspoon cardamom powder
- A pinch of saffron (optional) or a few drops of orange food color
- 2 tablespoons milk
Instructions:
- Roasting the Rava:
- Heat 1 tablespoon of ghee in a pan. Add rava and roast on a low flame until it turns golden and aromatic. Stir continuously to avoid burning. Once done, set aside.
- Frying Cashews and Raisins:
- In the same pan, add another tablespoon of ghee. Fry cashews until golden brown, then add raisins. Once the raisins puff up, remove them and set aside.
- Boiling Water:
- In a separate saucepan, bring 2 ½ cups of water to a boil. Add saffron (if using) or food coloring and let it dissolve.
- Cooking the Rava:
- Slowly add the roasted rava into the boiling water, stirring continuously to avoid lumps. Reduce the flame to medium-low and let the rava cook thoroughly, absorbing the water.
- Adding Sugar:
- Add sugar and mix well. The mixture will loosen up as the sugar melts. Keep stirring until it thickens again.
- Adding Ghee and Flavoring:
- Add the remaining ghee, fried cashews, raisins, and cardamom powder. Stir well. Cook until the ghee starts to separate from the sides of the pan.
- Optional Saffron Milk:
- Mix saffron in warm milk and pour this into the mixture for extra flavor and richness.
- Serve:
- Once the mixture reaches a soft and smooth consistency, remove from heat. Serve warm.
Enjoy your delicious Rava Kesari!
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