rava kesari sweet /marudhuskitchen

Amidst many complicated sweet varieties rava kesari is a very simple humble sweet not only to make but its a sweet that is equally worth in taste !this is the sweet that I crave to have it hot at any possible time.Nowadays popular restaurants like Ananda bhavan(famous here in SouthIndia they have chains of highway hotels and sweets stalls) are at our disposal making life easy during long travels  and while on travel we stop for breakfast and any where you go at all the famous reputed restaurants they serve special sweets separately like gulab jamun,Rasagulla and my pick always would be this exotic rava kesari.I love to order a special cup of piping hot ravakesari all for me after a comforting breakfast.When we were in Chennai we used to go to famous saravana bhavan hotel and there too I purposely order mini tiffin because they use to serve ravakesari along with other tiffin items!in total I have a never-ending craving for this ravakesari as a “sweet-mad”person.More over rava kesari is a traditional authentic dessert done for every festive occasion and even given as prasadhams in temples.Roasting the rava nicely till good aroma comes make all the difference and you will get a perfect rava kesari each time.Adding colour is optional if you don’t wish to add leave but you can always add saffron strands for nice aroma and flavour.

rava kesari sweet

INGREDIENTS:

Rava/semolina/sooji – 1 cup
Sugar – 1 1/4 cups
Cardamom powder – 3 tsp
Kesari colour/food colour – 1/2 tsp
Saffron – few strands
Water – 2 1/2 cups
Cashew nuts – 10 no(broken)
Raisins /Kishmish/dried grapes – 10 no
Ghee – 10 tbsp (totally)
Milk – 2tbsp

METHOD:

MIX SAFFRON,MILK AND COLOUR AND KEEP

ADD GHEE TO A PAN AND FRY CASHEWS

THEN ADD DRY GRAPES

THEN ADD RAVA

FRY TILL NICE AROMA COMES

ADD WATER BY KEEPING FLAME IN SIM

MIX WITHOUT LUMPS

ADD FOOD COLOUR MIX

NOW PUT THE FLAME AT HIGH

WHEN SEMISOLID ADD SUGAR

COOK IT NICELY TILL IT THICKENS AND LEAVES SIDES

FINALLY ADD REMAINING GHEE AND ELACHI POWDER SWITCH OFF

1.Keep ready with all ingredients and mix saffron,foodcolour and milk and keep.
2.First heat a kadai add 4-5 tbsp of ghee.
3.Add cashews and when little brown add grapes and immediately add sooji and roast nicely till nice aroma comes(light colour change).
4.Now add two and half cups of water by reducing the flame mix nicely without lumps add saffron,foodcolour and milk mix to it.
5.Now can increase the flame and cook till all the water is absorbed and becomes semisolid and at this stage add sugar.
6.It will become watery and again cook till it leaves the sides(semisolid like).
7.Now add cardamom powder and remaining ghee stir well and switch of the stove.
8.Now hot rava kesari is ready to serve.

rava kesari sweet /marudhuskitchen

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Cook Time 15 minutes mins

Total Time 20 minutes mins

Ingredients

  

• Rava/sooji/semolina - 1 cup
• Sugar - 1 1/4 cups
• Cardamom powder - 3 tsp
• Kesari colour/food colour - 1/2 tsp
• Saffron - few strands
• Water - 2 1/2 cups
• Cashew-nuts - 10 no broken
• Raisins /Kishmish/dried grapes - 10 no
• Ghee - 10 tbsp totally
• Milk - 2tbsp

Instructions

 

• Keep ready with all ingredients and mix saffron,foodcolour and milk and keep.
• First heat a kadai add 4-5 tbsp of ghee.
• Add cashews and when little brown add grapes and immediately add sooji and roast nicely till nice aroma comes(light colour change).
• Now add two and half cups of water by reducing the flame mix nicely without lumps add saffron,foodcolour and milk mix to it.
• Now can increase the flame and cook till all the water is absorbed and becomes semisolid and at this stage add sugar.
• It will become watery and again cook till it leaves the sides(semisolid like).
• Now add cardamom powder and remaining ghee stir well and switch of the stove.
• Now hot rava kesari is ready to serve.
  

Notes

If you want rava kesari to be cut into slices then should stir continuously for few more minutes during this semisolid stage till it forms a single mass.
Roasting rava nicely is the secret to get a perfect ravakesari.
I have not roasted nuts seperately I have done along with rava itself.
If you want nuts to be crunchy then you can roast it separately.
Adding saffron gives nice flavour to the dish.
If you are not particular about the colur then no need to add kesari colour.

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