A simple yet extremely delicious dessert – Rava Kesari can be made in a jiffy! This step-wise picture recipe makes a perfect dessert in less than 15 minutes with easily available ingredients.
Festive season is officially here! Last week it was Krishna Janmashtami and this week we have Vinayaka Chaturthi. Every year, I make sure to post a bunch of special recipes and this year too, I have a couple of special recipes lined up and the first one is a delicious sweet from South of India called Rava Kesari. This is such a simple dessert that it requires no recipe at all but, there is a twist. This is a complicated simple recipe 🙂 Although this sweet uses very few ingredients and is simple, it doesn’t always end up as great.
Rava Kesari when done right should be melt in mouth! Slightly miss the consistency, it ends up being a big lumpy mass. It should be soft, shiny and the spoon should sink in with literally no effort at all. Trust me, it is not so hard to achieve this if we pay close attention to the quantities and consistency while making Rava Kesari. I have included step-wise pictures to help with the trick of making perfect Rava Kesari.
For the past few years, I have stopped adding artificial color to my Rava Kesari but given how an orange colored Rava Kesari is nostalgic and I have grown up only seeing that, I decided to color my Kesari – it is completely optional! You know how hot food served on Banana Leaf tastes so divine?! If you have never tried it, do it today! I was lucky enough to find a small banana leaf and that made my Rava Kesari all the more delicious. This is my fail-proof, ever successful recipe for making Rava Kesari.
How to make Rava Kesari –
Detailed step by step picture recipe of making Rava Kesari –
1. In a pan, heat 1tbsp of ghee. Fry cashews until golden and remove them from the pan.
2. In the same pan, roast the rava/sooji/semolina until it gives off a nutty aroma on low flame. Make sure not to let it brown.
3. Add water and cook the rava on low flame.
4. Next add cardamom powder and orange food color, mix well.
5. Cook the rava until it comes together.
6. Add sugar along with remaining 1tbsp of ghee and mix well until it is dissolved.
7. Rava will turn watery again.
8. Continue to cook or stir on low flame until ghee begins to ooze out from the edges. When the spoon makes a clear cut through Kesari, switch off the flame. Cooking it further would turn it lumpy.
9. Add roasted cashews and mix well.
9. Serve hot/warm immediately.
- Food color is optional, skip it if not needed.
- Rava Kesari will harden up once cold, reheat it after sprinkling few drops of water for a couple of minutes to get back the correct consistency.
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