Ravva Kesari | Kesar Suji
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.
Preparation Time: 5 min
Cook Time: 10 min
Total Time: 15 min
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
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)
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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