Rava kesari recipe | How to make rava kesari | Kesari recipe

By Swasthi's Recipes · 20 min

Ingredients

Instructions

1. Heat 2 tbsp ghee in a heavy pot and fry the cashews until light golden; add the raisins and fry until they swell. Remove both and set aside.
2. In the same ghee, fry the semolina on low to medium heat until aromatic and crunchy, without browning it.
3. While the semolina roasts, bring the water to a boil in another pot.
4. Slowly pour the boiling water into the semolina while stirring constantly to prevent lumps. Keep stirring until the water is absorbed and there is no excess liquid.
5. Cover and cook on low for 2-3 minutes until the semolina is fully cooked and fluffy.
6. Add the sugar and mix well until it dissolves and the mixture turns gooey. Keep stirring until it thickens and the moisture evaporates.
7. Add the cardamom powder, saffron or kesari colour and ghee (about 3 tbsp). Mix and cook 2-3 minutes until the mixture leaves the sides of the pan. Cover and rest 2-4 minutes.
8. Grease a mould or round cup, pack in the kesari and level the top. Invert onto a plate and shake gently to release. Garnish with the cashews and raisins, and fluff with a fork if you like.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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