Rava Kesari
Rava Kesari: Kesari Bhath: Sheera- a popular and healthy sweet dish.
Rava Kesari is basically a popular sweet dish from the Southern part of India. The term rava signifies “semolina“ and Kesari signifies “the yellow/orange color” of the dish. This is usually prepared with sooji(semolina), ghee, sugar, nuts, and saffron. Rava Kesari is made during festivals as well as during poojas or auspicious occasions. That’s why I am sharing this on the occasion of Basant Panchami. You can also opt for this for breakfast.
In different regions of India, Rava Kesari is known by different names like In Karnataka it is popularly known as “Kesari bhath“. In Maharashtra and Gujarat, this same dish is called “sheera”. Likewise, In North India, it is commonly called “Sooji ka Halwa”. But as the regions change, there are variations in this dish.
If we talk about the difference between Sooji ka halwa and Rava Kesari then, Rava Kesari is yellow in color and it is slightly on the sweeter side than the sooji ka halwa.
TIPS TO FOLLOW FOR PERFECT RAVA KESARI
- Roast the Rava/ semolina well on a low- medium flame. This is the most important step in this dish. If it does not roast well, the raw flavor of sooji will degrade the taste.
- Stir frequently while roasting Rava for even cooking. Do not change the color of the rava to brown.
- When adding water to roasted Rava, make sure it is bubbling hot. And add water slowly and carefully as the Rava mixture splutters.
- Stir continuously to make lump-free Rava Kesari.
- You can adjust the sweetness as per your choice but the standard measurement is 1 cup rawa= 1 cup sugar.
Step by step instructions
Heat a wok, add 2 tbsp ghee in it.
- As the ghee melts, add dry fruits and fry on low flame till color changes. Transfer the roasted dry fruits on the plate.
Add 1 cup of sooji to the ghee.
Roast it for 6-7 minutes on low flame. Or till the strong smell comes out.
Add hot bubbling water to the Rava mixture.
- Stir frequently to avoid lumps.
- As the sooji absorbs all the water, add sugar to it.
- The mixture will again in running consistency. Allow the sooji to absorb moisture again.
- Add 2 tbsp ghee followed by the saffron.
- Add dry fruits. Mix well.
Add cardamom powder. Mix it well.
- Transfer it to a serving bowl. Rava Kesari is ready to eat.
Related Recipes
Rava Kesari
Equipment
- wok
Ingredients
- 1 cup semolina(sooji)
- 1 cup sugar
- 2 cups water or as required
- 1 tbsp cardamom powder
- 4 tbsp ghee
- saffron threads soaked in milk
- dry fruits as per choice
Instructions
- Heat a wok, add 2 tbsp ghee in it.
- As the ghee melts, add dry fruits and fry on low flame till color changes.
- Transfer the roasted dry fruits on the plate.
- Add 1 cup of sooji to the ghee.
- Roast it for 6-7 minutes on low flame. Or till the strong smell comes out.
- Add hot bubbling water to the Rava mixture.
- Stir frequently to avoid lumps.
- As the sooji absorbs all the water, add sugar to it.
- The mixture will again in running consistency. Allow the sooji to absorb moisture again.
- Add 2 tbsp ghee followed by the saffron.
- Cook for 2- 3 minutes on low flame.
- Add dry fruits. Mix well.
- Add cardamom powder. Mix it well.
- Transfer it to a serving bowl.
- Rava Kesari is ready toeat.