Rava kesari is the most simple dessert that can be put together in minutes. There are various versions to making this yummy halwa. Today's recipe is from my sister's MIL. She would make this very often during festivals. Here goes the recipe.
Ingredients
Rava/Sooji - 1 cup
Sugar - 1 cup
Milk - 1 cup
Water - 1 cup
1 to 2 tbsps of ghee
1/2 tsp elaichi powder
Chopped nuts and dry fruits for garnish
Saffron - a few strands
Orange color - optional (you can use orange color if you want to skip the saffron)
Method
1. Saute the rava in 1 tbsp of ghee on medium heat. Take care not to burn it.
2. Lower the flame completely and add sugar to the same pan.
3. Add the elaichi powder and saffron strands/orange color.
4. Next add one cup of milk and one cup of water slowly while stirring constantly. Use a whisk to stir to avoid lumps. (See notes)
5. Turn back the heat to medium and cover and cook until the rava is completely cooked. It is purely optional to add ghee at this stage.
6. Meanwhile in a small saute pan add 1 tbsp of ghee and add the chopped nuts and saute until roasted. Add back to the cooked kesari and stir well.
Notes
1. For one cup of rava you need to add 2 cups of water. Adding milk to the kesari gives it a very good taste and texture. I prefer to use a combination of milk and water. You can skip the milk and and add all water too.
2. If you find the rava water mixture too lumpy simply use a hand blender to remove the lumps.
3. I used a combination of almonds, cashews, pistachios, cranberries and raisins.
Rava/Sooji - 1 cup
Sugar - 1 cup
Milk - 1 cup
Water - 1 cup
1 to 2 tbsps of ghee
1/2 tsp elaichi powder
Chopped nuts and dry fruits for garnish
Saffron - a few strands
Orange color - optional (you can use orange color if you want to skip the saffron)
Method
1. Saute the rava in 1 tbsp of ghee on medium heat. Take care not to burn it.
2. Lower the flame completely and add sugar to the same pan.
3. Add the elaichi powder and saffron strands/orange color.
4. Next add one cup of milk and one cup of water slowly while stirring constantly. Use a whisk to stir to avoid lumps. (See notes)
5. Turn back the heat to medium and cover and cook until the rava is completely cooked. It is purely optional to add ghee at this stage.
6. Meanwhile in a small saute pan add 1 tbsp of ghee and add the chopped nuts and saute until roasted. Add back to the cooked kesari and stir well.
Notes
1. For one cup of rava you need to add 2 cups of water. Adding milk to the kesari gives it a very good taste and texture. I prefer to use a combination of milk and water. You can skip the milk and and add all water too.
2. If you find the rava water mixture too lumpy simply use a hand blender to remove the lumps.
3. I used a combination of almonds, cashews, pistachios, cranberries and raisins.
