Sunday, 23 May 2010

Rava Kesari

We had some guests coming over for dinner on Sunday night. I had planned a very simple menu comprising of capsicum sambar, bhindi fry and rasam; ofcourse curd rice, chutneys and pickles being indispensable. So was left with the dessert. After quite a lot of thinking, I decided on Rava Kesari ( sooji ka halwa).

Rava Kesari is a dessert which is very simple to make yet utterly delicious. This is even served as prasadam in temples. You just have to get your quantities right and there would be no mistake in making a delicious one.

  • Rava or Sooji - 1/2 cup
  • Sugar or sugar substitute - 1/2 cup
  • Ghee or clarified butter - 3 tbsp
  • Raisins / Kishmish - 1 tbsp
  • Chopped Cashewnuts - 1 tbsp
  • Chopped Almonds / Badam - 1 tbsp
  • Warm water - 300ml
  • Vanilla Essence - 1-2 drops
  • Cardamom /Elaichi - 4-5
  • Kesari Color or any food color - a pinch
  • In a non-stick kadai, add the ghee and warm it up. Simmer the flame. We shall be cooking the rava kesari in low flame so that we do not burn any of the ingredient.
  • Add in the cashews, raisins and badam. Fry until the raisin swell up.
  • Add in the rava and roast till the rava has a slight color change and a nice aroma hovers around.
  • Add the sugar; keep stirring for a couple of minutes. We add the sugar and fry for a while so that when we add water, no lumps are formed.
  • Add the warm water and quickly stir in and ensure no lumps are found.
  • Keep the kadai closed with a lid occasionally stirring.
  • When the kesari is 3/4ths done, add the vanilla essence.
  • In a small bowl, mix the food color with either 1 tbsp milk or 1 tbsp water. Mix it well and add to the kesari. Give a nice mix to kesari.
  • Finally add the powdered cardamom for a nice flavor.
  • When the desired consistency is reached, switch off the stove.
  • Transfer to a bowl and serve either hot or cold.
I've just thought of these variations and I think it would be great. If you've been to vasantha bhavan, they have this pineapple kesari. Its pretty much simple. In place of fruit essence, add pineapple essence and few chopped pineapples. Your pineapple kesari is ready. Its really nice to have a few pineapple pieces coming your way while having the kesari.

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