Video guide to Diwali special Rava Kesari recipe
Preparation time: 5 Minutes
Cooking time: 15 minutes
Servings: 4
Ingredients
½ cup semolina
¾ cup sugar
3 tbsp of clarified butter
2 tsp of refined oil
10 cashews
1 tbsp raisins
1 ½ cup water
One pinch saffron
½ tsp cardamom powder
Method
Step 1:
Heat two tablespoons of clarified butter in a heavy-bottomed pan over a medium flame. Fry the cashews until they turn golden brown. Then, add the raisins and fry until they swell up. Remove it and keep aside.
Step 2:
Add one more tablespoon of clarified butter to the same pan and heat it. Add the semolina and roast it over a low flame until it turns crunchy and aromatic.
Step 3:
Meanwhile, boil some water in a saucepan. Once the water starts boiling, slowly pour the semolina into the pan while stirring continuously to avoid lumps. Also, add one tablespoon of oil and mix well. Keep it over a low flame.
Step 4:
Now, add a pinch of saffron (soaked in one tablespoon of warm water) and stir continuously. The water will get absorbed by the semolina. Keep stirring to avoid lumps.
Step 5:
Once there is no excess water in the pan, add sugar and mix well. The sugar will dissolve, and the Rava Kesari mixture will turn gooey.
Step 6:
Cover the pan and cook for a few minutes over a low flame.
Step 7:
Now, open the lid and add cardamom powder. Mix well and stir until the mixture thickens and the moisture evaporates. If needed, you can add a tablespoon of clarified butter.
Step 8:
Finally, add the roasted cashews and raisins, and mix well.
Step 9:
Grease a bowl and transfer the Rava Kesari mixture.
Rava Kesari is now ready to be served.
Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.
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