Friday, October 31, 2014

Rava Kesari

Hello Folks,Today i am gonna share Rava Kesari Recipe. This is the basic rava kesari which we will be preparing for birthdays, festivals, and family gatherings. I have borrowed the recipe from my mom and trust me if you are a beginner and worried about lumps in kesari, this is the perfect recipe for you. It has never formed lumps, and all time success recipe.


Ingredients:

Rava - 1 cup
Sugar - 1 and 1/4 cup
ghee - 3-4 tbsp or as needed (melted ghee)
water - 2 cups
Cashews -1 tbsp
dry grapes - 1 tbsp
tutti frutti  - 1 tbsp (optional)
saffron stands - a few
elachi powder - a generous pinch
kesari color -a pinch (optional)



Preparation:

1. Dry roast rava for few mins and keep aside in a plate.
2. Clean wipe the kadai and heat a a tbsp of ghee and roast, cashews, dry grapes, tutti frutti(if using) adding one by one.
3. In the mean time, measure 1 and 1/4 cup of sugar, elachi powder and mix in hands with the warm rava.
4. Measure 2 cups of water and add to the kadai, add saffron strand, kesari color .
5. Let the flame be on medium

6. when the water starts boiling (not rolling and boiling), simmer flame.
7. Now add the rava, sugar, elachi mix to the boiling water slowly.
8. (No panic, it will not form lumps) Then mix well with a long and flat spoon.
9. Add ghee little by little and stir well(preserve 1 tbsp of ghee), do not let it catch in the bottom.
10.When the rava is cooked, which means the water is completely absorbed, apply preserved ghee on top of the cooked kesari and let it rest for few mins.


Notes:
1. Using Tutti Frutti is not essential, I had few left over, so just used.
2. Sugar which I use is thin and fine, if your sugar is big crystals, you can use upto one and half cups of sugar.
3. I have sweet tooth, so i use this ratio, if you want less sweet, you can reduce. But do not go beyond 3/4cup.
4.Using more ghee is optional, if you have health issues, reduce the ghee.
5.It wont form lumps easily because, the rava and sugar is mixed and as sugar melts in boiling water, it gives some extra space when it is getting cooked. so it wont form lumps quickly.
6. Use melted ghee, which gives nice aroma, taste and takes less ghee in kesari
7. If you want to make slices, grease a plate / tray and spread the kesari evenly on it.Apply some ghee on top of it also. Let it cool down for a while, then make slices of needed shapes.

Absolutely delicious kesari will be ready to serve. It can be used in room temperature for  one or two days. Refrigerated and used for up to a week. dont forget to check Pineapple kesari recipe too.



Linking this recipe to
Beulah’s First Blog Anniversary Give away @ FullScoops
Wedding Anniversary Cakes and Sweets | HM Besties Event #02 ~ *- RecipesPassion -* with Haffa's kitchen Adventure