Рецепт Rava Kesari | Semolina Pudding
This is one of the most common and simple sweet that is made very frequently in all Indian homes. Rava kesari, a semolina pudding is made with ingredients that are always available in the Indian pantry. A two ingredient fix that requires very less time and is always preferred when there are guests at home.
Rava Kesari | Semolina Puddingg
One of the very common and simple Indian sweet - Rava kesari, a semolina pudding.
Prep time: 5 mins | Cook time: 15 mins | Total time: 20 Mins | Serves: 2
Ingredients
- 1 Cup Rava | Semolina
- 2 Cups
- Water
- 1 to 1-1/2 Cups
- Sugar
- 2-3 Tbsp Ghee
- 1/2 Tbsp Broken cashews
- 1/2 Tbsp Dry raisins (golden or black)
- 1 tsp Cardamom powder
- Pinch of food colour (generally saffron colour or yellow)
Instructions
Heat a heavy bottomed pan (kadai or non stick) over medium heat. Melt a Tbsp of ghee in it. Add the cashews and fry it till it becomes golden brown. Remove from pan and add the raisins and keep frying until it expands and becomes translucent in color. Remove them and keep it aside.
Add another Tbsp of ghee and roast the rava until it emits aroma for about a minute or two. Remove it from the kadai and keep it aside.
Put the kadai back on the stove and add the water and the colour. Bring it to a boil. Reduce the flame to low and add the roasted rava while stirring it continuously. (1)
Keep stirring it frequently to avoid lumps and for about 10 minutes.
Once it is completely cooked it will easily come off the pan as one mass. Turn off the flame and serve it warm. You can add some more ghee if you prefer.
Notes
Be careful while doing this because it will bubble vigorously when rava is added to the water. In order to minimize it, reduce the flame to its low point. Also you can wrap a towel or some cloth on your wrist covering your finger while stirring it. Once the water evaporates, it will be fine.
Generally in kesari, extra ghee is added. So adjust the amount as per you need. The measurement I have given is minimum. Do not reduce this amount, it will deter the taste.
This post is for this week's "Cooking with Cookbook Challenge".