Rava Kesari

Rava Kesari

One of the popular dish of South India mainly Tamil Nadu and Karnataka, Rava Kesari is liked by all. I tasted this first time in a temple as a prasad but could not ask them what is it called but could only co-relate it to the North Indian suji ka halwa which is almost similar to this. I found it out,learnt and finally made it as I really wanted to eat it again and again…..however I will post the North Indian style suji ka halwa in my coming post till then try making this and enjoy eating like I do

Ingredients -

• Rava - 1 cup
• Sugar - 2 cups
• Water - 3 cups
• Almonds,raisins,cashews as per taste (I prefer putting a lots of nuts)
• Food color (yellow or orange ) drops ( I used yellow food color)
• Kewra drops (optional)
• Ghee - 2 tablespoon
• Cardamom crushed - 1/2 teaspoon
• Safforn strings

Method -

Roast rava in a kadai for 5 min on low flame, till nice aroma comes and keep aside. Now in the same kadai, heat water and add sugar to it, bring to boil. After the sugar is mixed to the water add roasted rava,yellow color drops,stir continuously so that no lumps are formed. In another pan put ghee, heat it and add all the chopped dry fruits. Pour all the ghee with the roasted dry fruits onto the main rava kadai, I call it final shahi tempering to the recipe and saute for another few minutes till you feel the rava kesari is leaving the sides of the kadai. I prefer it little thick so I saute the entire thing in the kadai for few more minutes. But if you like the rava kesri to be loose you can switch off the flame as per you requirement. After cooling also the recipe will get little thicker so its suggested to keep that in mind while checking the consistency of the rava kesari. Garnish with safforn strings ( dipped in milk for few minutes) and the dry fruits with ghee tempering. Your yummy sweet delight is ready to serve hot

Enjoy!!