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Thursday, 19 March 2015

Rava Kesari (Golden Semolina)

Rava Kesari is a delicious South-Indian sweet dish mainly in Tamil Nadu and Karnataka made usually on religious festivals or auspicious occasions. This is the simplest of desserts that can be made and one of the regulars in my kitchen. The addition of saffron or kesar, the most expensive spice in the world makes the dish breathtakingly beautiful and gorgeous. Naturally it conquered the hearts of Indians from other parts of the country as well, gained fame and is now loved all over India. Though the golden semolina is thought to be most befitting as an offering to the Almighty, you can treat this vegetarian dessert to your guests too any time because it’s so easy to make and is ready in a jiffy.   

 
Rava Kesari


What you will need for this:


  • 200 gms semolina/ sooji/rava
  • 1 cup of granulated sugar
  • 4-5 tablespoons desi ghee/ clarified butter
  • A fistful of cashew nuts
  • A fistful of raisins/sultanas
  • A few saffron threads
  • ½ tsp cardamom powder
  • 2 cups of water
 
Rawa Kesari

Process:



Step 1:


In a nonstick pan/ kadai dry roast the semolina until it starts changing colour and emanates aroma.


Step 2:


Put the ghee in the pan and add the cashew nuts and raisins. Continue to sauté them together on low heat.


Step 3:


In a separate bowl heat water with the sugar and stir till the sugar is dissolved. Add the saffron threads in it.

 
Rava Kesari

Step 4:
 

Now if the semolina is roasted well with the ghee add the sugar saffron syrup to it and gently stir on low heat so that no lumps are formed. Add the cardamom powder. In a few minutes the water is absorbed and your Rava Kesari is ready to be served

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