Rava Kesari

It is the one famous and quickest dessert and mostly popular in South India. I’m sure it’s a special sweet so reserve it for any special occasions and great moments in our life. 

The rava pearls are cooked soft, melt in mouth texture and each spoon is heavenly delight. You have to add sugar once the rava is cooked completely. Do not try this recipe on a high blame, it may get spoiled.

Ingredients

Rava (Sooji) – ½ cup

Milk – 2 ½ cups

Sugar – ¾ to 1 cup

Kesari Color – a pinch

Cashew Nuts & Dry Grapes – ¼ cup

Cardamom Powder – a pinch

Water – 1 ½ cups

Butter – little

Ghee – ¼ cup

Salt – a pinch (to taste)

Method

In a pan, add ghee and roast the cashew nuts and dry grapes till gets golden brown in color and keep it aside.

In the same pan, add 1 tsp of ghee and roast the rava gently till gets light brown in color.

In a pan bring the milk to boil. Then add the roasted rava and it gets cooked in the milk.

If the rava is cooked in this milk, it won’t stick to your hands. Or else you need to cook for few more min.

Now add salt, cardamom powder, sugar and kesari powder and stir it quickly without any lumps.

Add remaining ghee little by little and stir well on a low flame. Now add the fried cashew nuts and dry grapes and mix well. Add little butter on the top of kesari. It melts and gives a nice taste.

Simple and super rava kesari is ready to serve!!!