Rava Kesari, a vibrant and aromatic South Indian dessert, is a delightful symphony of textures and flavors. This simple yet elegant sweet dish features the delicate crunch of semolina (rava) perfectly balanced by the rich sweetness of sugar and the fragrant warmth of ghee (clarified butter). Its bright yellow hue and inviting aroma make it a perfect treat for any occasion, from festive gatherings to everyday indulgences. The beauty of Rava Kesari lies in its simplicity; even novice cooks can achieve delicious results with readily available ingredients. Its versatility allows for customization, with options to adjust sweetness and add nuts or raisins for extra richness.
This incredibly easy-to-make Rava Kesari recipe is a guaranteed crowd-pleaser, perfect for both experienced cooks and beginners. Get ready to tantalize your taste buds with this irresistible dessert, and let's dive into the step-by-step process to create your own batch of this delicious South Indian delicacy.
Tools Needed
- Pan
- Measuring cups and spoons
Ingredients
- Suji (Semolina): 1 cup
- Sugar: 3/4 cup
- Ghee (Clarified Butter): 4 tablespoons
- Sliced Almonds: 1 tablespoon
- Saffron: a pinch
- Cardamom Powder: 1/8 teaspoon
- Yellow Food Coloring: approximately 6 drops
- Sliced Pistachios (Pista): 1 tablespoon
- Water: approximately 3 cups
Step-by-Step Instructions
Step 1. Roasting the Semolina
- Heat 1 tablespoon of ghee in a pan on medium-high heat. Add 1 cup of suji (semolina) and 1 tablespoon of sliced almonds. Roast the suji, stirring continuously, until light golden brown (approximately 7-8 minutes).
Step 2. Adding Liquids and Flavor
- Reduce heat. Gradually add about half of the boiled water, as it will splatter.
- Add the yellow food coloring (adjust amount to your preference).
- Add the remaining water and mix well to ensure no lumps form.
- Add the saffron and cardamom powder. Mix everything thoroughly.
- Add the sugar and stir to mix well.
Step 3. Cooking and Incorporating Ghee
- Cook for about 2 minutes, stirring continuously.
- Slowly add the remaining ghee (3 tablespoons), one tablespoon at a time, mixing well after each addition.
Step 4. Finishing and Garnishing
- Once all ghee is incorporated, the Rava Kesari is ready. Garnish with sliced pistachios.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Roast the suji until it's light golden brown and fragrant.
- Add the water gradually to prevent splattering.
- Ensure there are no lumps in the mixture.
Nutrition
- N/A
FAQs
1. Can I use regular sugar instead of powdered sugar?
Yes, you can! Just be sure to dissolve it completely in the water before adding it to the rava to avoid gritty texture.
2. What if my rava kesari becomes too thick or too thin?
If it's too thick, add a little more milk or water. If it's too thin, simmer it uncovered for a few more minutes to allow the excess liquid to evaporate.
3. Can I make this recipe ahead of time?
Yes, Rava Kesari tastes even better the next day! Store it in an airtight container at room temperature for up to 2-3 days.
So there you have it – a simple, delicious, and utterly satisfying Rava Kesari recipe that's perfect for any occasion. This recipe allows for easy customization, so feel free to experiment with different additions to suit your taste. Now go ahead and impress your family and friends with this delightful South Indian sweet treat!