7 December, 2018

RAVA/RAVE KESARI

Posted in : SWEETS / UNDE/LADDU / BURFI / HOLIGE/POORAN POLI / HALWA on December 7, 2018 by : Divya Suresh

A very quick and regular, easy, all time favorite/hit south Indian desert recipe, which should get its color and name from the usage of original/natural saffron strands, but most of the time, almost everyone make/prepare it using food color !

This sweet dish is always paired with Kharabath/cucumber Kharabath which is made using Kharabath masala powder in almost everywhere like – for example marriages, functions, home, restaurants/darshini hotel etc. Though the method in which I prepare this Kesari, turns out soft exactly like it is made in the hotels, but very low on sweetness comparatively (we like less sweetened). So you can always adjust the sweetness according to your taste.

Ingredients : measuring cup used – 250 ml

Rave/rava/sooji/semolina – 1/2 cup
Water – 2 cups
Sugar – 1/2 cup (I have used raw cane sugar)
Ghee – 3 to 3&1/2 tbsp
Cashew nuts – 8 nos.,
Almonds – 8 nos.,
Raisins – 12 nos.,
Saffron strands – 1/4 tsp or a fat pinch of orange food color
Edible camphor – one fat pinch
Cardamom powder – one fat pinch

PROCEDURE :

Heat ghee in a pan, add in chopped cashews, almonds saute for a while, then add in rave/sooji/semolina and roast till it leaves nice aroma and turns out light/slightly brown (there should not be any drastic change in the color of the rave/semolina, so roast it carefully on medium heat), now add in raisins and saute for a second and immediately turn the heat to low

In the mean time put the saffron strands or food color into 2 cups of water and bring it to boil, when it is boiling rapidly… pour this water to the Pan containing roasted rava/sooji while stirring continuously, also add in edible camphor and cardamom powder