It is my first post in this new year. so am starting with a popular sweet kesari. Before that am wishing you all very happy new year. I know it a late wish, but I hope late better than never :).
Rava Kesari is a very popular and common recipe in south india. The main ingredient to prepare this kesari is rava(Sooji/Semolina). We can make variety of Kesari recipes using Poha, Semiya(Vermicelli) etc.,
Bedore going to the details I want to tell you all that it is pure tamil nadu style kesari. why I am mentioning this is I have used less amount of ghee only. as per my knowledge, the ghee is the main difference between the tamilnadu style kesari and Karnataka style kesari bath.Rava Kesari is a very popular and common recipe in south india. The main ingredient to prepare this kesari is rava(Sooji/Semolina). We can make variety of Kesari recipes using Poha, Semiya(Vermicelli) etc.,
We can make varieties in this rava kesari by
adding fruits and make kesari using milk. Already I have posted milk kesari recipe with almonds
and Poha(Aval/Flattened Rice) kesari here in my blog . Please check the below
links for the recipe.
As I said before, kesari is a common recipe and
prepare in everyone’s house. It is the dish we mostly prepare for guest visits.
It is also called as sojji in some households. But we call this as simple
kesari only, because we have some other tiffin recipe which we call as sojji
& there are few varieties also.
Below are the recipes for Sojji Recipes, Please check
if you are interested.
Though Kesari is a simple recipe, few things we need
to taken care to get it perfect.
- We should add sugar once the rava is fully cooked.
- Rava should be roasted properly, but with out changing its colour to get perfect kesari, if the color of the rava is changed a bit , the taste will be good, but look will be average only.
- We should mix rava carefully with the water, because lumps may be formed.
- Adding ghee is up to your wish. Because adding more ghee definitely will makes your kesari yummy. But here I have used moderate amount only.
- Generaly kesari will becomes hard after cooled down. To avoid this you have to remove the kesari while it is in ribbon stage. Because kesari will becomes thick after cooled down.
OK, now let’s move on to this recipe.
RAVA KESARI
(Semolina/Sooji Kesari)
SOAKING TIME: - | PREPARATION TIME: 1 MINS | COOKING TIME: 15 MINS
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SWEET
CUISINE: SOUTH INDIAN
SERVES: 3 PERSONS
INGREDIENTS:
¼
cup Sooji
½ cup Sugar
¾
cup Water
2
to 3 tablespoon ghee
Few
cashew nuts
A
pinch of orange food color
¼
teaspoon cardamom powder
PREPARATION:
Chop the cashew nuts and keep it aside.
Heat the water and keep it ready.
METHOD:
In a pan add half of the ghee and roast
the chopped cashews and dry grapes.Remove from heat and keep them aside.
In the same pan add rava and roast it
for 3 to 4 minutes in low medium flame.
Once the rava is roasted well add the
hot water little by little and mix continuously to avoid forming of lumps.
Then reduce the flame and let the rava
to cook well.
Once the rava is cooked soft and the
water is almost reduced, add the sugar and mix well.
Now the kesari will become thin and
there may be some lumps. Mix continuously till everything is mixed well.
Mix the food color in little water and
then add the color mix with the boiling kesari. Stir well in medium heat.
Add the remaining ghee and mix well
till it becomes thick and if you pour the kesari from the ladle it should flow
like a ribbon. But not too runny.
Finally add the roasted cashews &
dry grapes, cardamom powder and mix well.
Serve hot or warm.
NOTES:
- We should add sugar once the rava is fully cooked.
- Rava should be roasted properly, but without changing its colour to get perfect kesari, if the color of the rava is changed a bit , the taste will be good, but look will be average only.
- We should mix rava carefully with the water, because lumps may be formed.
- Adding ghee is up to your wish. Because adding more ghee definitely will makes your kesari yummy. But here I have used moderate amount only.
- Generaly kesari will becomes hard after cooled down. To avoid this you have to remove the kesari while it is in ribbon stage. Because kesari will becomes thick after cooled down.
- You can add any flavoured essence also if you like.
VIDEO RECIPE:
STEP BY STEP PHOTOS:
In a pan add half of the ghee and roast
the chopped cashews and dry grapes. Remove from heat and keep them aside.
In the same pan add rava and roast it
for 3 to 4 minutes in low medium flame.
Once the rava is roasted well add the
hot water little by little and mix continuously to avoid forming of lumps.
Then reduce the flame and let the rava
to cook well.
Once the rava is cooked soft and the
water is almost reduced, add the sugar and mix well.
Now the kesari will become thin and
there may be some lumps. Mix continuously till everything is mixed well.
Mix the food color in little water and
then add the color mix with the boiling kesari. Stir well in medium heat.
Add the remaining ghee and mix well
till it becomes thick and if you pour the kesari from the ladle it should flow
like a ribbon. But not too runny. Finally add the roasted cashews &
dry grapes, cardamom powder and mix well.
Serve hot or warm.
Do try this recipe and please don’t forget to
give your feedback in comments.
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