Last week was a hectic one. We had visa interview scheduled for my MIL and were going back and forth on the documents and interview questions. Finally she has got the visa and all set to visit us for the first time. We are eagerly waiting for her to come here. She was born and brought up in Chennai and her style of cooking is totally different from my mother who is from Coimbatore. I have learnt a lot dishes from her and I'm excited to learn more during her visit. Back at my place we were not sweet lovers. The only sweets we could agree upon were the jaggery based ones. So my mom hardly made sugar based sweets. Even if she makes it would be for the guests. Rava Kesari is one dish my MIL makes for kirthigai. She will make so many varieties that day and everything would taste out of the world. After I got married, MK influenced me so much and I started to like what all I never dared to try. Rava Kesari was one of them.
Rava Kesari, simply called as kesari is one of the most easiest Indian sweet recipe. It can be prepared with the simple ingredients available in any Indian Pantry. It takes less than 15 minutes to make this sweet and it will also vanish in minutes, no doubt about that. It is one of the most common sweet that will be made in any Indian household. But there are some tricks you need to know to get the correct consistency, texture and taste. Too much sugar or water or ghee would spoil the taste. We normally add orange food color to this sweet I don't know why. If you have unexpected guests and you want to serve them something quick and yummy, Kesari would be the best option. Do try and let me know
Preparation Time - 2 minutes
Cooking Time - 10 minutes
Serves - 4
Rava/Semolina - 1/2 cup
Sugar - 1/2 cup
Cashew - 6 - 8 no
Raisins - 6 - 8 no
Cardamom powder - 1 pinch
Ghee/Clarified Butter - 3 tbsp
Water - 1 1/4 cup
Orange food color - 1 pinch
- Break the cashews into halves.
- Measure the rava, sugar, water and keep them ready.
- Mix one pinch of the orange food color in 1 tsp of water and keep aside.
- In a non stick pan, heat 1 tsp of the ghee and fry the cashews until it turns golden brown.
- Next in the same pan fry the raisins until they are bulged. It takes about 1/2 a minute.
- In the same pan next add the rava and roast until aroma rises, roughly 3 - 4 minutes, transfer rava to a dry plate and keep aside.
- To the non stick pan add the water and when it starts to boil reduce flame to medium, slowly add the rava and stir continuously to avoid lumps .
- The rava will absorb all the water quickly keep stirring. At this stage add the food color.
- When the rava is cooked, add the sugar and stir. Slowly start adding the remaining ghee while stirring.
- The sugar melts and will help the rava to cook further.
- Next add the cardamom powder, fried cashews, raisins and stir until the kesari leaves the sides forms a big mass. Switch off the stove and serve warm.
- Add the sugar only after the rava is cooked. This helps to get the right consistency.
- If you are ok, you add some extra melted ghee while serving.
- Orange food color is the most used color for this dessert. You can also use yellow color or any color of your preference.