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.