Rava Kesari
Rava Kesari Recipe 1
Ingredients for Rava Kesari:
1. Rava – 1 cup
2. Sugar – 2.5 cups
3. Ghee – 1 cup
4. Water – 2.75 cups
5. Turmeric powder, raisins and cashews – As required
How to prepare Rava Kesari?
1. In a pan add half quantity of ghee and fry cashew and raisins. Keep them aside.
2. Fry the rava slightly in the remaining ghee.
3. Add water and allow it to boil in low flame. Stir continuously to prevent clotting.
4. When water content is fully absorbed, add sugar.
5. Mix it well and add turmeric powder and remaining ghee, and mix the contents well.
6. When your kesari is well cooked and leaves the sides of pan, add raisins and cashews.
7. Put off the flame and transfer your rava kesari to a serving bowl.
Rava Kesari Recipe 2
Ingredients for Rava Kesari:
1. Rava – 1.5 cups
2. Sugar – 3 cups
3. Kesari powder – 1 pinch
4. Ghee – ½ cup
5. Cashew nut – 15
6. Raisins – 25 gm
7. Cardamom powder – 3
8. Milk – 2 big spoons
9. Water – 3.5 cups
How to prepare Rava Kesari?
1. In a flat pan add a little ghee and fry cashew and raisins. Keep them aside.
2. Fry the rava till red colour in the remaining ghee.
3. Boil water and add rava little by little. Stir continuously to prevent lumps.
4. Add kesari powder to milk and add to cooked sooji along with sugar.
5. When water evaporates completely and kesari begins to slip from the edges of the pan add remaining ghee, cashew nuts, raisins and cardamom powder and mix it well.
6. Apply a little ghee to a plate and spread rava kesari to it. Spread it uniformly.
7. When it cools, you can cut into desired shapes.
Note: You can add nutmeg essence instead of cardamom if you desire so. If you need more sweetness, add a little more sugar.
Kesari (Recipe 3)
Ingredients for Kesari (Recipe 3):
1. Ghee – ½ cup
2. Cashew nuts – As required
3. Water – Approximate 3 cups
4. Semolina (Rava) – 1 cup
5. Sugar – 2 cup
6. Kesari colour – A little
Cardamom – 2
Edible camphor – A pinch
How to prepare Kesari (Recipe 3)?
1. Fry cashews in ghee and keep aside.
2. Boil water and keep aside.
3. Heat ghee in a pan and fry rava. Rava should get a coat of ghee.
4. When rava turns golden brown, add boiling water.
5. Keep stirring to avoid lumps, and cook rava till it’s done. Rava should not turn dry.
6. Add sugar and mix well till it’s fully absorbed into cooked rava.
7. Add ingredients no: 6, followed by fried cashews, mix well and put off the flame.
8. If Kesari turns dry, add a little ghee to soften it.
Courtesy: Vanitha Magazine November 13-26, 2021
Read a few more Rava (Semolina) recipes here. Here is the page link. Click on the images in the gallery to read.
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