Rava Kesari
Rava Kesari is very popular dessert. You may find several recipes for it. But my recipe has some techniques that make this dish unique and delicious.
For any given recipe, the basic steps may be the same and the ingredients may be the same. But the outcome does not always come out the same! Therefore, if you are really looking for a fine recipe with meticulous steps, and simple but ingenious little ways of doing things the right way, with pretty and meaningful pictures, you have come to the right place.
Here is my wonderful mother’s delicious recipe for Rava Kesari that I am sharing with you. I have used several pictures to help you prepare it well. The recipe carousel too displays the steps involved. Please try it, you will not be disappointed. It will be a good item for parties too, because you can make it ahead of time and reheat it on the stove or in the microwave oven at the right time
RECIPE SLIDER :
RECIPE :
Rava Kesari (Dessert)
Rava Kesari is very popular. You may find several recipes for it, but this recipe is different because it has some techniques that make this dish unique and delicious.
Ingredients
- 1 cup Cream of Wheat
- 1 cup Melted butter or Clarified butter unsalted, 4 sticks
- 1/2 - 1 tsp Kesari powder or Orange Food Color
- 2 - 3 cups Sugar cane sugar
- 10 - 12 Cashews broken into small pieces
- ¼ cup Raisins brown or golden color
- 1 - 2 tsp Cardamom Powder
- 4 - 6 cups Water
Instructions
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Place a kettle with 4 cups of water on medium heat. When the water is very hot, turn the heat to very low. Or heat the water in the microwave oven for 5 minutes or until water is very hot.
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If you don't have melted butter or ghee, place a small pan on medium heat, place the 4 sticks of butter and keep stirring until they are melted. Set aside.
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Place a slightly deep medium size non-stick fry pan on medium heat. Save two tablespoons of melted butter or ghee, and add the rest to the pan.
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Note: Most people usually add very little clarified butter or ghee to stir fry the cream of wheat initially, and then add the rest at the end. But the best way to get perfect Rava Kesari is to use all or most of the butter or ghee initially.
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Add 1 cup of fine cream of wheat to the pan. Stir with a non-stick spatula and mix well. Keep stirring.
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Lower the heat. Stir fry the cream of wheat, until the cream of wheat becomes off-white color. Do not burn the cream of wheat.
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Add hot water little by little gradually into the pan. Keeping adding the water until the mixture is creamy and thin, but not too runny. Keep stirring.
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Add more water if necessary, until the cream of wheat is cooked and the mixture is still creamy.
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Add the ground cardamom powder and mix well.
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Add ½ tsp kesari powder or orange food coloring and mix thoroughly.
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Add more kesari powder or orange food color, if necessary, until the mixture is a nice shade of orange. Add a little water so that the mixture stays creamy. Mix until the color is uniformly spread.
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Add 2 cups of sugar to the mixture. If you like it very sweet, add 1/2 or 1 more cup of sugar.
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Mix well, until all the sugar is melted and absorbed. Set the Rava Kesari aside.
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Place a small pan on medium heat. Place one tablespoon of saved clarified butter or ghee to the pan. When it is hot, add the cashew pieces. Keep stirring until the cashews are light golden brown. Do not burn the cashews. Transfer the contents to a small bowl.
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Place the Rava Kesari pan back on the stove. Add the stir fried cashews and mix.
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Add the other tablespoon of saved clarified butter or ghee to the pan. When it is hot, add the raisins. Keep stirring rapidly until the raisins bloat up and look fried.
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Immediately add the raisins to the Rava Kesari.
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Mix the Rava Kesari thoroughly.
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Serve hot.
