Rava Kesari – a simple, noble, and easy to prepare South Indian delicacy. A quick fix dessert that comes in hand when we have unexpected guests around. Also called sooji ka halwa or sheera in the northern parts of India, this subtle sweet just differs in its consistency, though their ingredients are the same. While KesariAdd cashews and roast them till golden. Follow the same procedure for raisins and quickly remove from heat to avoid burning. Set them aside. is a bit towards the creamy pudding side, the sheera is crumbly. Be it any celebration at home or a simple Friday pooja, a spoon of Kesari sliding down your mouth is a bliss!!!! Too much exaggeration right? Try making this simple sweet and make your family enjoy them 🙂
- Heat a heavy-bottomed pan in the stove and add a teaspoon of ghee.
- Add cashews and roast them till golden. Follow the same procedure for raisins and quickly remove from heat to avoid burning. Set them aside.
- In the same pan, roast one cup of Rava /sooji. Warm water in a saucepan on the other side of the stove and slowly pour them to the roasted Rava/sooji in the pan.
- Keep mixing continuously to avoid lumps. This is the tricky part of this Kesari. It becomes hard to break the lumps if it is formed.
- While stirring the Rava/sooji, add orange food color to it. Once the Rava is cooked in 5 – 7 mins, slowly add sugar. Keep stirring the rava while doing this as it might form lumps again.
- The Kesari will become sticky soon after sugar is added. Start adding ghee in slow quantity and keep stirring until the desired consistency is obtained.
- Before switching off the stove, add cardamom powder and garnish with roasted cashews and raisins. Serve hot or warm. This is a fool-proof recipe and can be easily made by anyone.
- Kesari or Kesari bath originated initially in Karnataka during the Ugadi celebration.
- The name Kesari comes from “Kesar” or Saffron – a rich spice that gives the dish a rich orange-colored tint.
- Sooji/ Rava is the cream of wheat that originates from wheat middlings, either in a coarse or fine form.