. 
| Rava Kesari |
Rava Kesari is a simple, rustic, melt in mouth sweet pudding prepared with rava or sooji /samolina
I generally prepare sooji halva (Punjabi style) which is very much liked by my family. It is prepared every now and then in winters . But this time I decided to change it a little bit and cooked adding Kesari colour to remind me it’s south Indian version popular Rava Kesari. Though the basic method is the same for the both halva variations, but the Kesari colour makes it more tempting and inviting and to my pleasure, my family relished it a lot. Its signature colour comes with the saffron strands or the food colour. Saffron strands makes it extra ordinary fragrant and tasteful. As it was not available to me at that moment, I added a pinch of saffron food colour
I generally prepare sooji halva (Punjabi style) which is very much liked by my family. It is prepared every now and then in winters . But this time I decided to change it a little bit and cooked adding Kesari colour to remind me it’s south Indian version popular Rava Kesari. Though the basic method is the same for the both halva variations, but the Kesari colour makes it more tempting and inviting and to my pleasure, my family relished it a lot. Its signature colour comes with the saffron strands or the food colour. Saffron strands makes it extra ordinary fragrant and tasteful. As it was not available to me at that moment, I added a pinch of saffron food colour
Preparation time – 10 minutes
Cooking time – 15 minutes
Ready in 30 minutes
Type – dessert (south India)
Cooking time – 15 minutes
Ready in 30 minutes
Type – dessert (south India)
INGREDIENTS –
• Rava/sooji – 1 cup or 200 gms
• Water – 3 cups
• Sugar – 3/4 cup or to taste
• Ghee – 3 tbsp
• A few saffron strange or
• Kesari/saffron food colour – a pinch
• Cashews, almonds and raisins – 1/4 cup
• Dry coconut or khopra (thinly sliced) – 1/4cup
• Water – 3 cups
• Sugar – 3/4 cup or to taste
• Ghee – 3 tbsp
• A few saffron strange or
• Kesari/saffron food colour – a pinch
• Cashews, almonds and raisins – 1/4 cup
• Dry coconut or khopra (thinly sliced) – 1/4cup
METHOD -:
1- Dry roast rava for 2 minutes and keep aside
Take water in a saucepan and keep for boiling
Add sugar and saffron colour or saffron strands to water
Stir well until the sugar dissolves completely. Switch off the gas
Add sugar and saffron colour or saffron strands to water
Stir well until the sugar dissolves completely. Switch off the gas
2- Add ghee to a heavy bottom pan and add nuts
Stir them until golden pale and take out
Stir them until golden pale and take out
3- Add rava to same ghee and roast until light brown at medium flame. It will not take much time as it had been dry roasted before
4- Add sugar syrup slowly to it. Be careful while adding sugar syrup as it splutters vigorously
5- Bring to boil at high flame and stir continuously
It will start thickening and come together
Rava will absorb all the moisture soon
Add fried nuts at this stage
Add fried nuts at this stage
6- Stir until you see ghee on sides of the pan. Switch off the gas and
Keep this yummy rava Kesari at rest for 5 minutes. Serve with a few nuts on top
Keep this yummy rava Kesari at rest for 5 minutes. Serve with a few nuts on top
.
