If you read my previous posts you would have met Aruna Panangipally of Aharaam. When she asked me to do a guest blog post for her for Aloo Boda Tarkari I asked her if she would do one for me as well. She provided to me a list of wonderful desserts to choose from but I requested she do Rava Kesari for me. Aruna being a complete sweetheart obliged and set to work to do this sweet dish for me. Now that’s special right guys? I wanted Aruna’s sweet dish to be my birthday special recipe and me being the cheeky monkey that I am didn’t reveal that to her. Now that everyone knows you may wish me hehe. 😉
Thank you Aruna for agreeing to do my favourite Rava Kesari on this special occassion. For all of you wonderful readers out there if you’re after some amazing desserts and delicious vegetarian recipes head on over to http://aahaaram.wordpress.com. You will love Aruna’s blog (and that gorgeous smile of hers) as much as I do.
Over to you Aruna..
Indian cuisine abounds with desserts; some easy and some difficult. While Rava Kesari falls in the easy-to-make category, it also falls into the comfort food category. It can be whipped up in a jiffy but can satisfy a craving for sweets like few other desserts can.
The menu at most South Indian celebrations will include Rava Kesari as the dessert, especially for breakfast. You will also find it served as a part of tiffin at tea time.
Rava Kesari is also a dessert that is universally loved in India. Almost every region has its version of this dessert; North Indians call it Sooji ka Halwa, Maharashtrians calls it God Sheera (Tikhat Sheera = Upma), Kannadigas calls it Kesari Bhat…… But hey! A rose by any name and all that jazz.
The only essential difference between Sheera/Sooji ka Halwa and Rava Kesari is the Kesar colour (orange colour). Ideally, the Orange-ish colout should be from the Safrron. However, over the years food colour has started to play a part in imparting the colour because the colour makes the dish more attractive. Using just saffron will give the Rava Kesari just a pale orange-yellow colour. 🙂
Time: 15 Minutes
1.Rava, Suji, or Semolina – 1 Cup
2. Sugar – 1 Cup
3. Water – 2 Cups
4. Ghee – 2 tbsp + 1 tsp
5. Cashew Nuts – 8 to 10
6. Green Cardamom – 4 or 5
7. Saffron Strands – A Large Pinch
8. Orange Food Colour – 3 or 4 drops
1.Peel the cardamom pods and pound the seeds to a coarse powder.
2. To a heavy-bottomed vessel, add the sugar, water, and saffron.
3. Bring the water to a gentle simmer and let the sugar dissolve.
4. Turn off the heat when the sugar has dissolved.
5. Add the orange food colour and cardamom powder.
6. Mix well.
7. In a heavy-bottomed vessel, heat 2 tbsp ghee.
8. Split the cashews in half vertically and add to the ghee.
9. Stir-fry the cashews till they just start to turn brown.
10. Add the semolina and stir-fry for 5 to 7 minutes.
11. Turn the heat to low.
12.Slowly and while stirring constantly, add the sugar water to the sauteed semolina.
13. Mix well and ensure that there are no lumps.
14.Turn the heat to medium and cook till the water is absorbed and the
Rava Kesari starts to leave the edges. Stir every couple of minutes.
15. Turn off the heat and add 1 tsp of ghee.
16. Mix well and keep covered for 10 minutes.
17. Serve warm or at room temperature.