Rava Kesari is the first recipe I learnt from my mother at the age of twelve. Vaguely I remember that the Kesari I made first was so runny. I could not roll it in hand and had to literally drink it. Next time I made it (almost the next day), it became like a burfi with rava staring at me briskly. Given my sweet tooth I ate the two version fully, and so problems at home.
I am at ease when it comes to making any sweets. Sweets, according to me, are more skill oriented. You do not have to sweat a lot for making sweets, if you master the art of making it.
The simplest sweet you can make in a jiffy is Rava Kesari and here you go.
Rava Kesari / Sooji Ka Halwa
Recipe Cuisine: Indian Recipe | Category: Sweets
Prep time: 5 mins | Cook time: 20 min | Standing time: 10 min | Serves: 4
Rava / Sooji ½ Cup
Sugar 1 Cup
Water 1 and ½ cup
Orange food color Small pinch
Cardamom/ Elaichi 2Nos
Raisins As per need
Cashew As per need
- In a kadai, fry cardamom in a low flame. Take the cardamom out.
- Now in the same kadai, place 1 table spoon of Ghee. Fry cashew and raisins and keep aside leaving the ghee behind in the kadai. Add rava to the remaining ghee and fry till nice aroma arises. Keep the flame low to prevent burning of rava.
- Heat water in another burner simultaneously and bring to boil. When rava is fried, add boiling water stirring constantly to prevent lumps and cook. Add the food color also. Cooked rava will enlarge in size.
- Heat water in another burner simultaneously and bring to boil. When rave is fried, add boiling water stirring constantly to prevent lumps and cook. Add the food color also. Cooked rava will enlarge in size.
- Add sugar to the kadai now and stir till sugar is dissolved. Add fried cashew and raisin. Powder the fried cardamom and add to the kesari. Cook till rava turns into a soft mass.
- Flatten the kesari by pressing on the back of the ladle. Add the remaining ghee, when kesari is hot. Do not mix after adding Ghee. Let the kesari stand for 10 minutes before you consume.
- Use the rava that is bigger in size. Smaller rava is called Chiroti rava and it will not give the texture. Also water should be reduced if you are using Chiroti rava.
- Rava should be fully cooked before you add sugar. If rava takes more water, do add additional spoons.
- Switch the flame off when kesari is a bit gooey. In the standing time, it will get settled.
- Adding Ghee after cooking is a secret tip. Ghee gets absorbed when kesari is hot. If you add it at the end and allow the standing time, Ghee will not be absorbed into the kesari. Texture will be better you can feel the ghee while eating. This way you can reduce the amount of ghee added.
- Kesari will not form lumps if you had fried rava properly.
- I added food color for photographic purpose. You can omit that step, in which case your kesari will be light brown/pink in color.