RECIPE FOR RAVA KESARI:
Ingredients:
1 cup Rava (Semolina)
2.5 cups Water
2 cups Sugar
4 tablespoons Ghee (Clarified butter)
10 Cashews
A pinch of Cardamom powder
Instructions:
Heat a pan on medium heat and dry roast the Rava until it turns light golden brown. Keep it aside.
In the same pan, add water and bring it to a boil.
Add the roasted Rava to the boiling water slowly while continuously stirring to avoid any lumps. Mix well.
Reduce the heat to low and cover the pan. Allow the Rava to cook in the water for about 5-7 minutes or until the water is absorbed and the Rava is cooked.
Add sugar to the cooked Rava and mix well. Keep stirring continuously.
Add the ghee little by little to the mixture while stirring continuously. This will give the Kesari a smooth texture and a nice aroma.
In a separate pan, heat some ghee and fry the cashews until they turn golden brown.
Add the fried cashews and a pinch of cardamom powder to the Kesari and mix well.
Turn off the heat and let the Kesari rest for 5 minutes before serving.
Your delicious Rava Kesari is ready!
THE STORY OF KESARI RECIPE
Kesari is a popular Indian dessert that originated in the southern state of Tamil Nadu. It is a sweet and flavorful dish that is made with semolina, sugar, ghee, and flavored with saffron and cardamom.
The history of Kesari dates back to ancient India when it was known as "sheera," a dish made with roasted grains and jaggery. Over time, this dish evolved and spread across various regions of India, each adding its own unique twist to the recipe.
In Tamil Nadu, Kesari was traditionally made using semolina, sugar, and ghee. The dish was named after the bright orange color of saffron, which is also called Kesari in Tamil.
The recipe for Kesari has evolved over time, and today there are many variations of the dish. Some people add nuts and raisins to the recipe for added flavor and texture, while others use different types of grains or sweeteners.
The dish is then garnished with nuts and raisins and served hot. It is often enjoyed as a dessert or as a breakfast dish.In recent years, Kesari has become a popular dish outside of India and is now enjoyed in many other countries as well. Its unique blend of flavors and textures has made it a favorite among people of all ages.
DID YOU KNOW
How do we get white rava
White rava is a type of semolina that is made from durum wheat, which is a hard wheat variety with a high gluten content. To get white rava, the wheat is first cleaned to remove any impurities and then processed through a series of machines to remove the outer bran and germ layers of the wheat kernel. This leaves behind the endosperm, which is then ground into a coarse or fine granular texture to create white rava.
The process of making white rava involves a combination of grinding, sifting, and purifying the wheat, which is usually done in a large industrial setting. However, you can also make rava at home by using whole wheat grains and processing them in a food processor or grinder to create a coarse flour-like texture. You can then sift the flour to remove the larger pieces and use the finer rava for cooking.
In summary, white rava is made from durum wheat that has been processed to remove the bran and germ layers, leaving behind the endosperm, which is then ground into a coarse or fine granular texture.
DID YOU KNOW
VARIETIES OF RAVA
Rava, also known as semolina, is a type of grain that is widely used in Indian cuisine to make dishes such as upma, halwa, and idli. There are several varieties of rava available in the market, which can vary in texture, color, and taste based on the type of grain used and the processing method. Here are some common varieties of rava:
White rava: This is the most common type of rava, which is made from durum wheat and has a pale white color and fine texture.
Brown rava: Brown rava is made from whole wheat grains and has a coarser texture and darker color than white rava. It is higher in fiber and nutrients than white rava.
Rice rava: Rice rava is made from ground rice grains and has a fine texture and mild flavor. It is commonly used to make dishes like idli and dosa.
Corn rava: Corn rava is made from ground corn and has a slightly sweet and nutty flavor. It is commonly used to make upma and other savory dishes.
Ragi rava: Ragi rava is made from finger millet and has a coarse texture and earthy flavor. It is a popular gluten-free alternative to wheat-based rava.
These are just a few of the many varieties of rava available in the market, and each has its unique flavor and texture that can be used to make a variety of delicious dishes.
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