Rava is semolina, and kesari specify to the orange color of any sweet. Kesari likewise refers to the saffron used in this flavorful sweet. The similar kesari is made in North India and is called Sooji ka Halwa. Indeed we have a Sooji ka Halwa in Gujarat too. The halwa itself has an earthy colored engaging tone which makes it more appealing.
Rava or Sooji is a popular for Indian sweet dish which is generally made during celebrations or unique events.
Rava Kesari Recipe:
Servings – 4-6
Ingredients –
1/2 cup semolina
1/2 cup sugar
4 tbsp ghee
11/4 cups water
2-3 strands saffron
1 tbsp milk
nuts and raisins
Method –
Soak the saffron in luke watk milk and keep aside.
After 5-7 minutes, you will see the milk going to a delightful orange color.
Warmth 1 tbsp ghee and roast the raisins and nuts. When done, keep aside.
Use a similar pan and roast semolina till light brown shade, it ought to lend a pleasant aroma. Keep this aside as well.
Heat water in another pan. Now gradually begin adding semolina in the bubbling water, mixing continually, so no lumps are shaped.
Add a little orange food tone and the soaked saffron.
Add the sugar and rest of the ghee and Cardamon powder and add nuts to it. Reserve some for garnishing.
While adding all these ensure you continue to mix the semolina from time to time.
Cook till ghee comes out and you see aromatic and sweet Halwa.
Move to a bowl and start garnishing.
Rava Laddoo:
Servings – 4
Ingredients:
¼ cup Ghee
6 Chopped Cashews
2 tbsp Raisins
1 Cup Rava
Half Cup Desiccated Coconut
1 Cup Sugar
¼ Cup Water.
Pinch of Cardamom powder
3 tbsp Milk
Method –
Initially in a wide pan, 6 chopped cashew and 2 tbsp raisins with ¼ cup ghee. Cook until raisins puff and cashews turn brilliant earthy colored. Move them to the plate and keep aside.
In a similar pan add 1 cup rava and roast on low fire. Cook the rava until it changes tone to light brown and turns fragrant. Further add ¼ cup desiccated coconut and roast for a minute. Turn off the fire and allow rava to cool to room temperature. Then, take another vessel and plan sugar syrup by taking 1 cup sugar and ¼ cup water.
Further boil for 5 minutes or till you make one string consistency. Turn off the flame and add cooked rava to sugar syrup. Likewise include simmered cashew, raisins and ¼ tsp cardamom powder. Mix continuously to stay away from any lumps formation. After a minute, rava absorbs the sugar syrup.
When its actually warm enough, get ready laddoos with your palm. Finally, serve rava laddoo/suji laddoo once cooled totally or store in airtight container for 2 weeks.
SWEET RAVA PANIYARAM:
Servings: 4
Ingredients –
Grated Coconut – ½ Cup
Jaggery – ½ cup
Maida – 3 tbsp
Cardamom – 1-2, powdered
Salt – a pinch
Cooking Soda – A pinch
Banana – optional – ½
Ghee – for frying
Method –
Soak rava for minimum half an hour. Now after half an hour, drain water, add all the ingredients in the soaked rava and mix well.
Now heat paniyaram pan, fill each shallow with ½ tsp ghee and pour the batter to fill 3/4th in each shallow.
Cook covered in low fire, flip them and cook until it turns in golden color.
This recipe is made within minutes and requires minimum ingredients. It tastes best when served hot.
Golden bansi rava is the perfect partner for your south Indian dishes.
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