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Rava Kesari takes only about 25 mins. The roasted cashew nut seasoning and cardamom powder add extraordinary flavour to this dish. It is one of the most important dessert recipes in South Indian cuisine.
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Easy Rava Kesari Recipe
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- 1 cup Rava/ Sooji/ Semolina
- 2 cups Sugar
- 2 1/2 cups Water
- 1/2 cup Desi Ghee
- 1 tbsp Cashew nuts, chopped
- 1 tbsp Raisins
- 1/2 tbsp Cardamom powder
- 1 pinch orange food colouring or Kesari powder
- Heat half the ghee in a thick bottomed skillet. Add cashew nuts. Saute till it turns golden brown.
- Add the raisins. saute till it puffs up. Transfer the roasted ingredients to a bowl. Leave the excess ghee on the skillet
- Place the skillet on the stove. Add the semolina/ Rava. Saute continuously till it turns light brown. This may take upto 5 mins.
- Meanwhile, in a vessel, boil the required water.
- While the semolina is ready. As it gets light brown. Add the boiling water and mix well so that there are no lumps. You have to be very fast and careful at this step.
- Add the sugar, cardamom powder and the roasted cashew nuts and raisins to the skillet.
- Add the remaining ghee. Mix well until the kesai leaves the sides of the skillet
- While you mix hot water to the sautéed Rava. You have to be super fast. If you think you can't be fast enough. Pour three forth of the boiling water. Mix well and then add the remaining. This would give you sometime.
- You can add more sugar and ghee if you prefer. Adding this would make your Kesari look like halwa. If you don't mind those extra calories, go for it.
- I have not added colour to this recipe. If you want you can add orange food colouring or Kesari powder. In any case, mix it with a tbsp of water and then add it to the dish.