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

Pineapple Kesari

Kesari would be everyone's all time favorite. I have seen many people preparing this delicious sweet for almost all the occasions, like birthdays, wedding days and parties, and for guests.I too made this last week during my hubby's birthday. Just by adding a scoop of kesari to your breakfast or dinner plate that becomes special for sure...

My mom used to make kesari so good. You can't stop it with one bowl and definitely will ask for more. Wherever I eat kesari, I never got satisfied with it's taste or texture, and always used to ask my mom to make for me. But I never tried to make kesari by my own until last year. initially I used to call her every time I make kesari for the measurements. Now got used to it.

But now I became fan of another person's Kesari recipe recently. Yes it is my friend's recipe, and I am going to share her recipe today. Once when we visited her, she just prepared it in minutes and treated us, and sent with us a box of kesari to home. I really enjoyed every bite of it. I just noticed the way she prepared and tried at home. Though it is little different than the one which mom taught me, it was easy to follow and it was a great success all the times I made so far:)

Ingredients:

Rava (Coarse): 1 cup
sugar - 1 and 1/2 cups
Boiling water - 2 cups
Pineapple - 1/2 cup (chopped)
Ghee- 2 table spoons
elachi powder - a pinch 9optional)
Yellow food color - a pinch
Cashews and dry grapes - a few

Preparation

1. In a Pan heat a table spoon of ghee, and fry the cashews and dry grapes
2. Then add the chopped pineapples and saute until they are fried and tender.
3. Add Rava and roast until it roasts well in low flame. (say about 8-10 minutes)

4. In the mean time bring water to boil.
5. Just before adding water to rava, add a pinch of food color in water and mix well.
6. Then Add boiling water to rava and mix well without lumps.

7. It will get cooked and  become thick in minutes.
8.Then add sugar and mix well. At this stage, again the kesari becomes watery/ semi fluid.
9. Keep stir until you reach the required consistency.

10.Add the remaining a table spoon of ghee, elachi powder, mix and switch off the flame.


I served with Pongal, coconut chutney, Sambar and urad dal vadai
Just a small scoop of this kesari made the diiner special.

Notes:
1. if yo want crispy cashews to bite,  you can even keep aside the fried cashews and dry grapes and add them in the final stage.
2. normally 1 and 1/2 cup of water would be sufficient, if you need the kesari consistency not to be dry  and blended nicely add 2 cups.
3.adding elachi powder is optional... I didn't add.

Sending this recipe to fruit and Veggie based sweet treats hosted by Chef Mireille and organized by Swati