Rava Kesari

As it is my very first post in 2010, it want it to be bit sweet. There are only few sweet recipe which I learnt in due course of time and I already blogged about them. So trying something new is always fun and fun doubles when you are trying something which is your favorite since long time. I had rava kesari in past, but after I tasted it in Adayar Ananda Bhavan, I fell in love with it. I like the perfect blend of rava, ghee and sugar in this recipe. Since long Rava Kesari is something I thought of trying at home, but something or other kept me away. Finally yesterday, I decided to try out my hands on this scrumptious recipe. With little Google search and tips from Prathibha, I finally made this delectable rava kesari. It turned out so yummy that one soul is still licking the spoon while writing this post…hehehe…

I really like the simplicity in the recipe…with handy ingredients and easy to make preparation steps…rava kesari rocks…..I totally enjoyed making it…I loved the aroma filled in my kitchen when I roasted the rava…..a hot bowl is all I want to pamper my taste buds…it’s so indulging….

UPDATED: This rava kesari is going to participate in Sugar High Friday's where the theme of the month is Sweet Comforts, hosted by A Merrier World. This delectable dessert is also going to participate in Food for 7 stages of Life – In love with DDPI (15-24 yrs), hosted by by Radhika of Food for 7 stages of life and Sudeshna of Cook Like a Bong.

INGREDIENTS:

• 2 cups Bombay Rava/Semolina /Sooji
• 1 ½ cup Sugar
• 3 tbsp Ghee
• 1 tbsp Cardamom powder
• pinch of orange food color *
• 6 cups Water
• handful Cashews

PREPERATION:

• In a heavy bottom cooking vessel, add ghee and fry cashews till light golden. Set aside.
• In the same vessel roast rava, till raw smell disappears and when rava start to turn color, take out on a plate.
• In the same vessel, add water, cardamom powder, food color and sugar. Stir occasionally till sugar melts in water.
• Now lower the flame and by stirring continuously add roasted rava. Stir to avoid lumps.
• When the rava starts to leave the sides of the pan add one more tbsp of ghee.
• Cook covered for a minute or two and then turn off the flame and leave it on stove for another 5 minutes.
• Take out in serving bowls and garnish with cashews and serve hot or cold.
• Last but not least add your 'love' to make the dish 'YUMMY'.

This is a treat to everyone who dropped in to say buddy hello in my hibernation……thank you so much you loving people…I owe you so much…..

* NOTE: You can also use saffron, by soaking it in lukewarm milk.
WHAT I DID: I used yellow and orange food color’s and made two separate sets of kesari and then layered one above the other.

SUGGESTIONS/VARIATIONS: You can also add milk/condensed milk to give creamy texture to kesari. The quantity of ghee and sugar is totally dependent on your taste.