இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Rava Kesari is a traditional Indian dessert made for all special occasions. Kesari can be made with simple ingredients semolina, sugar and ghee which are always available at home. Especially on the days of Diwali, we make kesari with idli and sambar. Generally, orange food colour is used in kesari, which is optional, you can make it colourless or use saffron strings to add natural colour to the saffron, it will be tasty and healthy.
There are many different varieties of kesari in India, rava or sooji kesari is a popular one, apart from this we can make mango kesari, pineapple kesari, cracked wheat kesari, etc. Sooji halwa is different from sooji kesari, in sooji halwa rava is cooked in milk, and it will be in flowing consistency. Hotel Saravana Bhavan Kesari is so popular in Tamil Nadu, which is prepared with good quality ghee, and it is essential for best results rather than using vanaspati or oil.
Notes
- While preparing Kesari you can add rava and ghee in a ratio of 1:1.
- Roast the rava in ghee for the perfect kesari.
- A generous amount of ghee is essential for a melt in mouth kesari.
- If you want to make the Kesari more soft and flowing consistency, you can add more water.
- You can adjust the sugar according to your taste.
- Cook on a medium-low flame to avoid burning.
- Kesari tastes best when served hot.
Other Varieties – Suciyam, Akkaravadisal, Wheat Rava kesari, Milk Powder Gulab Jamun
Rava Kesari is a traditional Indian dessert made for all special occasions. Kesari can be made with simple ingredients semolina, sugar and ghee which are always available at home. Especially on the days of Diwali, we make kesari with idli and sambar. Generally, orange food colour is used in kesari, which is optional, you can make it colourless or use saffron strings to add natural colour to the saffron, it will be tasty and healthy.
- 1 cup Sooji | Rava
- 2 cups Sugar
- 1 cup Ghee
- 1 pinch Orange food color
- 1 pinch Saffron Optional
- 10 Cashews
- 10 Raisins
- 1/4 tsp Cardamom powder
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Heat 1/4 cup of ghee in a pan add 10 -12 raisins and cashews, roast till golden brown, keep it aside.
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Heat 1/4 cup of ghee in a pan, add 1 cup of rava, roast on a medium flame for 4 to 5 minutes, or roast till a nice aroma comes out.
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Add 3 cups of water to a pan bring it to a boil.
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Now add the boiling water with roasted rava. Stir well until there are no lumps.
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Cook till the rava absorbs the water.
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Add 1/4 cup of ghee to avoid lumps while adding sugar.
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Add 2 cups of sugar, mix well until there are no lumps.
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Add a pinch of saffron and 1/4 tsp of cardamom powder.
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Mix a pinch of orange food colour with 2 or 3 tsp of water, add it with kesari and mix well.
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Now add fried cashews and raisins.
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Add the remaining ghee, keep the flame low and cook for 2 to 3 minutes or until the kesari separates from the vessel.
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Serve hot.
இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Method
Step by Step Pictures
1. Heat 1/4 cup of ghee in a pan add raisins and cashews.
2. Roast till golden brown and keep them aside.
3. Heat 1/4 of ghee in a pan.
4. Add 1 cup of rava.
5. Fry on medium flame for 4 to 5 minutes or roast till a nice aroma comes out.
6. Add 3 cups of water to a pan bring it to a boil.
7. Now add the boiling water with roasted rava. Stir well until there are no lumps.
8. Cook till the rava absorbs the water.
9. Add 1/4 cup of ghee to avoid lumps while adding sugar.
10. Now add 2 cups of sugar and mix well until there are no lumps.
11. Add a pinch of saffron and 1/4 tsp of cardamom powder, and mix well.
12. Mix a pinch of yellow/orange food colour with 2 or 3 tsp of water, add it with Kesari and mix well.
13. Now add the fried cashews and raisins, combine well.
14. Add the remaining ghee, keep the flame to low, and cook for 2 to 3 minutes or until the Kesari separates from the vessel.
15. Ready to serve.
