Rava kesari is a popular and easy to prepare dessert. Given its main ingredient, i.e. Rava, it is also popularly prepared during fasts(upavasa) like ekadashi or naga chaturthi. I believe the reason for the popularity of this dish during fasting is that Rava Kesari can be quite filling, which helps us sustain through the day. We have always prepared this on Naga chaturthi too as on this day, women of our household consume only salt-free dishes.
This version of Rava kesari is firm enough to cut into pieces, which makes serving easier.
Yields: 20 nos
Ingredients
Rava(medium)/Semolina: 1 cup
Sugar: 3/4 cup
Ghee: 1/4 cup
Milk: 1 1/2 cup
Water: 1 1/2 cup
Cashewnuts: 10 nos
Almond powder: 2 tsp (optional)
Saffron: 3-4 strings(soaked in 1 tbsp of milk)
Cardamom powder: 1/4 tsp
Preparation
- Take 1/2 tsp of ghee in a pan, roast cashewnuts and transfer in a plate.
- Add 2 tbsp of ghee and roast rava. Once done switch off stove, add water, milk, saffron soaked in milk and mix it without lumps. (with experience you can mix it even without switching off the stove)
- Switch on the stove and cook till rava is half cooked.
- Add sugar and cook till the sugar dissolves.
- Add the remaining ghee and cook till the rava starts separating from the pan. Add a little (maximum 1-2 tspn) more ghee if you feel the rava is not separating from the pan or if the rava mixture seems too sticky. Switch off stove.
- Add cardamom powder, roasted cashewnuts and mix.
- Transfer to a greased plate, cool and cut into pieces.
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