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Rava kesari/Sooji Sheera is one of the easiest and yummiest Indian sweet which can be prepared very quick. Whenever I need to prepare some sweet as neivedhyam for pooja specially in the mornings ,this is my first choice. You can make a lot of variations in this with fruits. You can use Mango/Banana to get the extra punch 😉 For my earlier post on Mango Kesari, check here.

Rava_Kesari Rava_Kesari_1 Rava_Kesari_2

Ingredients:

Rava/Semolina/Sooji : 1 cup

Water : 4 cups

Sugar : 1 cup

Ghee : 1 1/2 tablespoon

Dry fruits(cashews, raisins) : few

Kesari food color/Red food color : a pinch (optional)

Saffron strands : Few (I haven’t used)

Method:

  • Heat 1/2 tablespoon of ghee, when hot roast cashews first. Next add raisins when it pops, remove and set aside.
  • In the same pan, roast rava/sooji for 2 to 3 mins, until nice aroma rises. Do not over roast, set aside.
  • Now heat water in a large pan. Add the food color, saffron strands if using. Let it get heated well.
  • Now mix the roasted rava and continuously stir.
  • Rava will absorb all the water, make sure it gets cooked really well.
  • Now add sugar and mix.
  • Sugar will leave out water. Keep stirring. Add ghee as well.
  • Mix and in a bowl grease some ghee, pour this rava kesari and mix the dry fruits.

It gets thicker by time. 4 cups of water gives perfect soft kesari. I usually use 1 cup rava and 2 cup water, which makes it feel very dry when stored later. 4 cups water ratio works wonder and it stays real soft after long hours.

2 cups water and 2 cups milk can also be used. Food color is totally optional.

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