Monday, November 11, 2013

Rava (Semolina Kesari)


Rava- 1 cup
Milk- 1 cup
Water-1.5 cups
Sugar- 1.5 cups
Ghee- Enough to make the kesari smooth consistency
Cashew nuts- Handful
Craisins/Raisins- 1 tbsp appr
Almonds- Optional, 1 tbsp or more
Cardamom powder- 1 tbsp depending on the strength of the powder
Kesari powder- Optional, a dash for color.  Tamil people are used to the orange color for kesari.
Saffron- A pinch for garnish.


  1. In a pot with a little ghee, fry the rava until raw smell is gone and keep aside.
  2. In the same pot, add a tbsp ghee and roast the nuts and craisins/raisins and cardamom powder until done and keep aside.
  3. In the same pot, add one tbsp of ghee or more again and add milk and water and bring it to a boil. Add the color powder and mix.
  4. Now add the fried rava and mix till smooth. Add more ghee if there are lumps. Thats the secret for a good consistency.
  5. Mix the sugar and keep stirring until the kesari does not stick to the sides of the pot and moves freely from the edges.
  6. Add the roasted nuts and craisins/raisins and mix well. Turn off stove and garnish with saffron.Serve hot.