Rava Kesari which is also called Sooji Halwa in Hindi language, as well Semolina pudding in English.
This comes under sweet category,a very quick and easy to make recipe on any day. The Rava is made from husked wheat, it’s mostly used in Indian cuisine all around, and it’s used for both savory and sweet dishes.
There are another type of Rava, which is wheat one, also called as Broken wheat semolina. And these comes in coarse, and fine textures too.
It has classic ingredients, with semolina, sugar, ghee, water or milk. Added with aromatic cardamom powder and nutmeg powder.
People do addd variations to it, by making them with mango, pineapples, apples, banana, and also by adding the fruit essences at last. Even the color varies. Adding orange and yellow food color to it, enhances its look further.
Shall we take a look at the recipe now? Check down below for the ingredients list and the recipe note, and P.S for the substitutes.
Ingredients
Bombay Rava -1/2 cup
Sugar-3/4 cup
Ghee-2/8th cup (8 tablespoons)
Water-1 cup
Food color -1/4 teaspoon
Saffron strands – 1/4 teaspoon
Warm milk- 2 teaspoons
Cardamom powder-1/2 teaspoon
Cashews-1 tablespoon
Raisins -1 tablespoon
Start
1. In a pan add 1/4 cup of ghee (clarified butter) saute cashews, until golden in color. Then add the raisins. Fry them for few seconds and then add 1/2 cup of Rava.
2. Fry the Rava until golden in color, and then add water, mix well.
3. Add food color, and I pre soaked the saffron strands in warm milk. So add that to it. Mix and cook well, you could see the moisture getting absorbed.
4. Now add sugar, stir continuously before the lumps are formed.
5. Then add half portion of the balance 1/4 cup of the ghee.
6. Now add the cardamom powder and mix. After two minutes, drizzle with balance ghee. Turn off the stove transfer it to a bowl and serve hot or warm.!
NOTE:
- I used non- roasted fine semolina. You can use roasted one too as well as coarse one.
- Use palm sugar or coconut sugar or brown sugar if you don’t want to use white sugar.
- You can make it plain without food colors too.
- I did not add nutmeg as I didn’t have the powder. You can add 1/4 teaspoon of it along with cardamom powder. And also, whole cardamom can be used instead of powder.
- Saffron strands are a rich add on to this, you can also add directly instead of soaking it in milk.
- Some mix oil along with ghee, for a softer consistency. I don’t prefer that so I have used all ghee here.
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