RAVA KESARI RECIPE – EASY SWEET RECIPES

 

(Updated)

Recently i told my MIL to make this kesari to update this post as it is one of the top picks in my blog.This method will be much more easy for you all and gives u a fail proof result.Even beginners can dare to try this recipe.You don’t have to worry about lumps or uncooked rava.Also the yield will be more.The taste of this kesari would be much much closer to restaurants especially like AAB.We have used more water and nominal quantity of ghee here.I usually add more ghee for my guests.U too can follow me if you are ghee conscious.

Rava kesari is one of the easiest sweets recipe.We usually make it for poojas,guests and for special occasions like birthday and anniversary.To me,my mom & mil makes the best kesari.It tastes great with super soft and shiny texture without much ghee.The secret is they add more water to cook the kesari.Usually people add rava and water in the ratio of 2.5:1 or 3:1.But they follow 5:1 ratio.Addition of more water helps the rava to cook well n soft like kichdi and you can make it lump free.Most of us fail in this step.Rava has to be cooked well else kesari will turn hard and chewy.I have tried many times to make like them and finally got the knack of doing it without lumps.I have shared some tips and a video for the same.Hope it will be useful for beginners.Please go through the “Notes” for tips to make without lumps and to check the correct consistency of kesari..Experts please excuse ,this post is not for u .

My mom makes kesari especially for our guests. Kesari and urad dal vada with coconut chutney will be in the evening tiffin menu for sure.It is a classic combo.Our guests enjoy a lot..Do try this combo for your guests and they’ll love it.
So which one u like , scooped one or our traditional diamond shaped kesari ??

Rava kesari recipe

Rava kesari recipe for beginners - Easy n delicious south indian sweet recipe which gives u fool proof result !

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup = 200ml White rava/Bombay rava/ Upma rava - 1/2 cup Water - 2.5 cups Kesari color/Orange food color - 2 pinches Sugar - 3/4 cup - 1 cup ( use 1 cup for more sweetness) Melted ghee - 3 tbsp ( 2.5 tbsp + 1/2 tbsp) Cardamom powder – 1/4 tsp Cashews – 5 nos

METHOD

Grease a plate with a drop of ghee all over the plate and sides and keep it ready Heat a non-stick kadai and add 1/2 tbsp of melted ghee.Roast the cashews till golden and set aside. In the remaining ghee,add the rava.As soon as u add the rava,it should sizzle.So ghee should be heated properly.Roast the rava in medium flame for 2-3 minutes till it gives a nice roasted smell.Remove in a plate.In the same hot kadai,add 2.5 cups of water & 2-3 pinches of kesari color( adjust based on the color u need) When the water starts to roll boil,simmer the flame completely and add the rava from the plate using one hand and stir it simultaneously using the other hand.Do it slowly.Lumps won’t form here as we are using more water.After u add all the rava,mixture will be watery.So mix it well till the rava absorbs most of the water and becomes slightly thick as u see in the picture.Add a tsp of ghee to the rava mixture.It prevents rava sticking to the pan. Then cover the kadai with a lid and let it cook for 5 minutes. Keep the flame medium.Rava will be cooked well and if u take it with a ladle u should not see any white particles. Then add sugar and mix well.As soon as u add sugar,mixture will become watery. So keep mixing.It will splash.Be careful.Keep mixing for a minute till all the sugar is melted and gets mixed with rava.When it starts to leave the sides of pan,immediately add the remaining 2 tbsp of ghee,cardamom powder,roasted cashews and mix well.As soon as all the ghee is abosrbed,remove it immediately and pour it in the ghee greased plate.Do all these process quickly.Everything gets over in 2-3 minutes.The consistency of rava kesari will be like watery paste and it will fall like ribbon not like a ball.It will set once its completely cool.So don’t panic. To check the doneness of kesari,after pouring the mixture in the plate,touch it with your finger.If it is non-sticky,kesari is perfect.Else pour the mixture back to the kadai and mix it for a minute.Then remove.If u keep mixing for long time to leave the sides completely and roll like a ball,kesari will become hard and chewy. Let it set well for 10-15 minutes and it become warm.Now u can draw shapes if u want OR serve in scoops adding a tsp of ghee.Remove once its cool or warm enough to handle. Enjoy !

Note

First & most important thing is , rava should be cooked well and soft.Else kesari will be a super flop.Usually rava takes minimum 4-5 minutes to cook based on the quantity u use. 5:1 water,rava ratio works fine for me. If u want to reduce the water quantity , u can use 4:1 ratio. If u add sugar to the uncooked rava , rava will not cook completely and kesari will become hard. Adding the right amount of sugar gives soft kesari.If u add less sugar,add more ghee.U can also substitute cooking oil for ghee if u r calorie conscious. Use half ghee and half oil . If  want ,u can add all the ghee for roasting and make kesari.It works well for microwave kesari. If u keep on stirring after kesari leaves the sides , it will become hard and chewy.So keep an eye on the consistency.As soon as it starts to leave the sides of pan,add the ghee,mix & remove.It will harden as it cools down. To check the correct consistency,touch the kesari after u pour it in the plate.If it is non-sticky,kesari is done!! If not , again keep on fire and mix for a minute. It will be done.Kesari hardens when it cools down.So make pieces when it is warm. If u want to serve as scoops in a bowl,take a ladle ful of kesari when it is hot,add a tsp of ghee n serve hot.No need to cut pieces in that case. To reheat the kesari,just take the required amount of kesari in a non-stick kadai,add a tsp of ghee and mix it for a minute.It will be non-sticky n glossy.Remove and serve in a bowl.I personally like scooped kesari more than pieces.

Enjoy this delicious,soft kesari for special occasions and make it even more special

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