Rava Kesari – Indian Semolina And Saffron Halva or Pudding
Rava Kesari is an Indian sweet which is very easy to prepare and is generally celebratory fare, whether served as prasadham (blessed food offerings) for minor ritual pujas or at grander affairs. For Palakkad Iyer weddings, rava ke
Servings
6serving
Servings
6serving
Ingredients
Instructions
  1. Put the saffron strands in the warm milk and keep aside for about 20 to 30 minutes to bring out the flavour and colour.
  2. Heat about 1 tbsp of ghee in a heavy bottomed or nonstick pan. Add the rava (semolina and sautxe9, over medium heat, till it starts turning pinkish/ golden brown and giving off an aroma. Do not brown the semolina even slightly. Empty it onto a plate and keep aside.
  3. Put another 1/2 tbsp of ghee in the pan and fry the raisins in it till they turn whitish/ golden brown and puff up. Remove them and keep aside. To the same little bit of residual ghee, add the broken cashewnuts and fry till golden brown. Remove them and add to the raisins.
  4. Into the same pan, pour the milk with the saffron threads in it and water and bring the whole thing to a boil. Turn down the heat to medium and add the rava (semolina) while stirring constantly to ensure there are no lumps.
  5. Keep stirring, frequently, and cook till the rava (semolina) absorbs all the liquid and is cooked well. It will start bunching up in to a ball when stirred and look soft and slightly puffy. Ensure it is well cooked, as once the sugar is added the kesari (pudding) will not soften anymore.
  6. Add the sugar and mix well. The sugar will melt causing the kesari (pudding) to loosen up a bit. Cook for about 5 minutes , stirring occasionally, making sure the kesari does not get stuck to the bottom of the pan.
  7. Now add the remaining ghee and cook till the ghee gets absorbed and the kesari looks shiny and starts coming away from the sides of the pan to the middle. This should take another 5 to 10 minutes.
  8. Finally add the powdered cardmom, the fried raisins and cashewnuts. Mix well and serve warm. Else refrigerate the kesari and serve cold, or warm slightly once again before serving. This will keep for about 2 to 3 days refrigerated.
Recipe Notes

This rava kesari is also my submission to this month’s Sugar High Friday which is being hosted by Elissa with the theme “browned butter”. Browned butter is very much a part of cooking in India, especially in our sweets and we know it better by the name “ghee”.