Rava Kesari

Rava Kesari

Recipe Details

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Ingredients

• Rava / Semolina – 1 cup
• Sugar – 1 cup
• Milk – 1 1/2 cups
• Water – 1 1/2 cups
• Ghee – 3 tbsp, divided
• Cardamom powder – 1 tsp
• Cashews – as desired
• Raisins – as desired
• Orange food color – a small amount, optional, according to product instructions

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Preparation

1. Heat about 1 teaspoon of the measured ghee in a wide, heavy-bottomed pan.
2. Add the cashews and fry until lightly golden. Remove and keep aside.
3. Add the raisins to the same pan and fry briefly until they puff. Remove immediately, as raisins can burn quickly.
4. Add the rava to the same pan and roast over low to medium heat, stirring continuously, until it becomes aromatic and lightly golden.
5. Transfer the roasted rava to a plate and keep aside.

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Cooking Instructions

1. In the same pan, add the milk, water, sugar, and optional food color.
2. Mix well and bring the mixture to a gentle boil.
3. Reduce the heat to low.
4. Add the roasted rava gradually with one hand while stirring continuously with the other to prevent lumps.
5. Continue stirring until all the rava is incorporated smoothly.
6. Cook over low heat for about 8–10 minutes, stirring frequently, until the rava is fully cooked and the kesari thickens.
7. Add the remaining ghee gradually and mix well.
8. Add the cardamom powder, fried cashews, and raisins.
9. Stir until the ghee is absorbed and the kesari begins to leave the sides of the pan.
10. Remove from the heat and serve warm, or allow it to cool before serving.

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Tips

Roast the Rava: Roasting the rava before cooking gives the kesari a better aroma and helps reduce lumping.

Add Rava Gradually: Pour the roasted rava slowly into the boiling liquid while stirring continuously. This is the easiest way to get a smooth kesari without lumps.

Milk: Using milk along with water gives the kesari a richer flavor and creamier texture.

Ghee: Add the ghee gradually toward the end rather than all at once so it blends evenly into the kesari.

Food Color: Orange food color is optional. If using it, add only a small amount according to the strength and instructions of the product.

Consistency: Rava Kesari thickens as it cools, so remove it from the heat while it is still soft and moist rather than waiting until it becomes very firm.

Serving Suggestion

Serve Rava Kesari warm or at room temperature. It can also be chilled before serving if you prefer it cold.

Recipe Source: From my Mom’s Kitchen.