Tuesday, September 23, 2008

Rava/Semolina Kesari - Ravai Kesari


Rava/Semolina - Ravai - 1/2 cup
Ghee - Nei - 1/2 cup
Sugar - Sarkarai - 1 cup
Water - Thaneer - 2 cups
Cashew nuts - small quantity
Raisins - Dratchai - small quantity
Elaichi - Cardamom - 2 nos.
Orange colour - A pinch
Essence - a drop


  1. Heat 1 tea spoon of ghee in a kadai/pan, fry rava for some 5 minutes. Keep it aside. Add one more tea spoon of ghee and fry cashew nuts and raisins. Powder elaichi with little sugar either manually or in a mixie and keep it aside.
  2. Now add 2 cups of water in the pan and let it boil till bubbles come, then add rava slowly and keep stirring so that lumps should not be formed. Then add ghee so that it will leave the sides of kadai, now add sugar, colour and essence.
  3. Finally add cashew nuts, raisins and elaichi powder. Serve hot.

Rava/Semolina kesari is delicious and ready to be served. It can be served for 3 people. It takes 20 minutes to prepare. Usually this is prepared during festivals and special occasions.

Note: Powdered rava will be good for this kesari. Add only a pinch of colour and a drop of essence else it will spoil the whole sweet.

Optional: Ingredients can be added/removed.


This is every cook's opinion -
no savory dish without an onion,
but lest your kissing should be spoiled
your onions must be fully boiled
- Jonathan Swift

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