Rava Kesari, a popular South Indian sweet, is a mouth-watering dessert made from rava (semolina). It’s often enjoyed as a breakfast dish in Karnataka and Tamil Nadu, but it’s also a favorite during festivals, poojas, and functions. This delectable dish gets its vibrant orange color from saffron or, in some cases, orange food coloring. However, for a more natural approach, you can opt for natural coloring agents to avoid artificial food colors.
Rava Kesari is a melt-in-your-mouth dessert, and its simplicity makes it both an easy and enjoyable dish to prepare. Let’s dive into the recipe and explore how you can make this heavenly treat right at home!
Ingredients:
- Rava/Semolina – 1 cup
- Ghee – 3/4 cup
- Water – 3.5 cups
- Cashews and Raisins – As desired
- Sugar – 1 cup
- Orange Food Color (optional) – A pinch or as required
Method of Preparation:
- Roast Cashews and Raisins:
Heat 1 teaspoon of ghee in a kadai (pan). Add cashews and raisins to the ghee and roast them until they turn golden brown. Once roasted, transfer them to a plate and set aside. - Roast the Rava (Semolina):
In the same kadai, add the semolina (rava) and roast it in the ghee on a low flame. Keep stirring until the rava releases a fragrant aroma, which indicates that it’s perfectly roasted. Once done, transfer the roasted rava to another plate. - Boil the Water:
In the same kadai, add 3.5 cups of water and bring it to a boil. - Add Ghee to Boiling Water:
Once the water starts boiling, add 1/4 cup of ghee to it. - Add Roasted Rava:
Now, carefully add the roasted rava to the boiling water, stirring continuously to ensure no lumps are formed. Mix thoroughly until the water is fully absorbed by the rava. - Add Sugar:
Once the water is absorbed, add 1 cup of sugar to the mixture. Stir well to ensure that the sugar completely dissolves into the mixture. - Add Remaining Ghee:
Add the remaining 1/2 cup of ghee to the mixture. Stir continuously to ensure the consistency is smooth and lump-free. - Simmer:
Cover the kadai with a lid and let the mixture simmer for about 2 minutes. You will notice that the rava kesari begins to detach from the sides of the pan, which means it is nearly ready. - Add Cashews and Raisins:
Finally, mix the roasted cashews and raisins into the kesari. Give it a gentle stir, and your delicious rava kesari is now ready to serve!
Tips to Keep in Mind:
- Roasting Rava: When roasting the rava, be cautious not to let it change color. The key is to roast it until it releases a pleasant aroma without browning.
- Boil Water First: Always make sure the water is fully boiled before adding the rava. This ensures a smooth, lump-free consistency.
- Add Sugar After Cooking the Rava: Add the sugar only after the roasted rava has been completely cooked in the boiling water.
- Accurate Measurements: Follow the exact measurements for the ingredients to ensure the perfect balance of flavors and textures.
- Using Food Color: If you’re using food color, add it to the boiling water for even distribution.
Rava Kesari is a sweet, aromatic dessert that’s incredibly easy to prepare and perfect for any occasion. Whether you’re making it for a festival, a pooja, or just as a treat, this traditional South Indian dish never fails to impress. With the right ingredients and careful preparation, you’ll create a melt-in-your-mouth dessert that your family and friends will love. Enjoy your cooking and indulge in the delicious flavors of Rava Kesari!
