Preparation time: 5 Minutes
Cooking time: 15 minutes
½ cup semolina
¾ cup sugar
3 tbsp of clarified butter
2 tsp of refined oil
1 tbsp raisins
1 ½ cup water
One pinch saffron
½ tsp cardamom powder
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.
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.
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.
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.
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.
Cover the pan and cook for a few minutes over a low flame.
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.
Finally, add the roasted cashews and raisins, and mix well.
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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