Kesari Baat | How To Make Rava Kesari | Sheera Recipe | Suji Halwa

Kesari Baat | How To Make Rava Kesari | Sheera Recipe | Suji Halwa

Course : Dessert  | Cuisine: Indian | Prep Time: 5 minutes | Cook Time: 30 minutesServings:6

  • We have shown how to make Rava Kesari with all the tips to make perfect Kalyana Rava Kesari or wedding style Rava Kesari or suji halwa.
  • We have not used any artificial color.
  • Rava Kesari is a popular and delicious South Indian sweet made from Rava / semolina/suji in Hindi.
  • Rava Kesari is made during weddings, festivals, or auspicious occasions.
  • Rava Kesari is a semolina pudding.
  • This sheera is flavored with saffron. It is orangish in color. So it got the name Rava Kesari. The word Kesari means orange color or saffron.
  • This kesari baat is also served as breakfast. You may want to see more such delicious South Indian recipes

Ingredients:

  • Rava- 1 cup
  • Sugar- 1 cup
  • Ghee- 1/2 cup
  • Yellow food colour/saffron strands
  • Cashew nuts
  • Raisins

Procedure:

Step by step with pics

  • Soak some saffron strands in hot water.
Soak saffron strands in hot water
  • Heat 1 tsp ghee in a pan.
  • When it melts add cashews & raisins and roast them till they turn light golden brown.
  • Transfer the roasted nuts and raisins to another vessel.
  • In the same pan, add 1 more tbsp ghee.
  • Add 1 Cup rava and roast it on a low flame. This should take about 10 minutes. Take care not to burn the rava.
  • Tip no 1 Roast until a nice aroma comes from the rava, but do not let it change color.
  • Once the rava is roasted transfer it to another vessel or plate.
  • To a pan, add 3.5 cup of water and boil it. For 1 cup rava, 3.5 cup of water should be used.
  • Add salt and then half of the total ghee and mix. We will add the rest of the ghee later. Add saffron soaked in warm water to this.
  • After the Rolling boil stage, lower the flame add the roasted rava and mix it well without leaving any lumps. Keep the flame low throughout.
  • Now the rava will absorb all the water in the pan. But it is still not cooked well.
  • So keep the flame to lowest possible heat, cover the pan with lid and leave it for 2 mins. Maintain low flame throughout.
  • Tip 3: Rava should be cooked well before adding the sugar because after adding the sugar rava wont get cooked which in turn spoils the taste.
  • Add the 1 cup of sugar and mix it with the rava well. Sugar will start melting after some time and become watery. But it will thicken again. Keep stirring continuously and don’t allow formation of any lumps
  • When water released by sugar gets absorbed and it becomes thick again, add half portion of the remaining ghee to this and mix it well. Now add the rest of the ghee to this and mix it well. Add 1/2 tsp Powdered cardamom & finally add the roasted cashews and raisins to this and mix well.
  • Delicious Rava kesari is ready. If you follow the tips and procedure correctly, Rava Kesari will be yummy and doesn’t turn dry even after several hours. You will not be able to stop yourself from eating.

Instructions:

  • Heat 1 tsp ghee in a pan. When it melts add cashews & raisins and roast them till they turn light golden brown. Transfer the roasted nuts and raisins to another vessel.
  • In the same pan, add 1 more tbsp ghee.
  • Add 1 Cup rava and roast it on a low flame. This should take about 10 minutes. Take care not to burn the rava.
  • Tip no 1 Roast until a nice aroma comes from the rava, but do not let it change color.
  • Once the rava is roasted transfer it to another vessel or plate.
  • To a pan, add 3.5 cup of water and boil it. For 1 cup rava, 3.5 cup of water should be used.
  • Add salt and then half of the total ghee and mix. We will add the rest of the ghee later. Add saffron soaked in warm water to this.
  • Tip 2: Rava should be added only after the water reaches rolling boil stage, that is when big bubbles are seen while boiling.
  • After the Rolling boil stage, lower the flame add the roasted rava and mix it well without leaving any lumps. Now the rava will absorb all the water in the pan. But it is still not cooked well. So keep the flame to lowest possible heat, cover the pan with lid and leave it for 2 mins. Maintain low flame throughout.
  • Tip 3: Rava should be cooked well before adding the sugar because after adding the sugar rava wont get cooked which in turn spoils the taste.
  • Add the 1 cup of sugar and mix it with the rava well. Sugar will start melting after some time and become watery. But it will thicken again. Keep stirring continuously and don’t allow formation of any lumps. When water released by sugar gets absorbed and it becomes thick again, add half portion of the remaining ghee to this and mix it well. Now add the rest of the ghee to this and mix it well. Add 1/2 tsp Powdered cardamom & finally add the roasted cashews and raisins to this and mix well.
  • Delicious Rava kesari is ready. If you follow the tips and procedure correctly, Rava Kesari will be yummy and doesn’t turn dry even after several hours. You will not be able to stop yourself from eating.

TIPS SUMMARISED

  • Tip no 1 Roast until a nice aroma comes from the rava, but do not let it change color.
  • Tip 2: Rava should be added only after the water reaches rolling boil stage, that is when big bubbles are seen while boiling
  • Tip 3 Rava should be cooked well before adding the sugar because after adding the sugar rava wont get cooked which in turn spoils the taste.



Leave a Reply

Your email address will not be published. Required fields are marked *