Ravva Kesari | Kesar Suji

Recipe Prepared By

Smt Jhansi Lakshmi

*****
Article Written By



Ravva kesari is a popular south indian sweet made from semolina during the festive season.

Rava kesari has an orange colour (the term Kesari which means Orange coloured), so i added orange food colour while making ravva kesari.

If you don't like to use any colours in food, use saffron or kesar to give the colour tones by adding little Saffron in boiling water and add to sweet. Saffron will give yellow tones and not orange, apart from that it gives a nice flavor and aroma to the ravva kesari. If you want orange tones, then add orange food colour.

Remember to roast the ravva/semolina very well to get the best texture and taste. Here i am going to prepare the sweet with water, you can also add milk and water in equal proportion (250ml each) for 1 cup. I am adding Sugar after frying ravva before adding water so that lumps are not formed at the same time ravva is also cooked even if sugar added before water.

Ravva kesari made during any Indian festivals like Dasara, Janmashtami, Diwali, while performing pooja to Sri Sai Baba and also at Satyanarayana Swamy Vratam.

Serves: 3-4
Preparation Time: 5 min
Cook Time: 10 min
Total Time: 15 min


Ingredients


Bombay Ravva (Semolina) : 100 grams or 1 Cup measuring 125ml Capacity



Panchadara (Sugar) : 100 grams or 1 Cup measuring 125ml capacity

 

Neyyi (Ghee) : 50 grams



Jeedipappu (Cashews) : 50 grams

Kismis (Raisins) : 50 grams

Yelukkayi (Cardamom) : 4



Orange Food Colour : Pinch



Water : 500ml





Procedure

Step 1 : Heat 2-3 tsp of Ghee in a pan, fry Cashews and Raisins. Keep them aside



Step 2 : Fry Semolina in ghee for 2-3min in high flame

 





Step 3 : Add Sugar to fried Semolina, mix continuously for 2 min



Step 4 : Add water to fried Semolina, keep on moving for 2 min in high flame (see that lumps are not formed)

 

Add water or Milk to Food Color

Or Soaked Saffron in milk (palallo nanabettina kumkumapuvvu)
IMG 20161130 105344

 

Add this color water or saffron to sweet





Step 5 :
When sweet is less thicken add 50grams ghee or less if required, let it also cook in ghee for 2 min



Step 6 : Add fried Cashews, Raisins and Cardamom Powder, mix it





Off the flame and garnish with fried Cashews and Raisins in a serving bowl :)



Ravva Kesari is ready for Nayivedyam and also to serve guests hot or cold



Note : If you want to make kesari into pieces let it get more thicken and take the sweet in flat ghee applied plate, let it cool and cut then in desired shape garnish with fried Cashews and Raisins on top





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