By Niveditha K
April 19, 2024
A popular South indian dessert made from semolina is Kesari. It's also served as a part of the breakfast menu. It is known by several other names like sooji kesari, sooji halwa, sheera or semolina kesari. Here's the recipe for Kesari.
½ cup bombay rava / sooji / semolina, fine 2 tbsp + ¼ cup ghee / clarified butter 10 cashews / kaju, halves 1 tbsp raisins / kishmish / dry grapes 1 cup water ¾ cup sugar, add ½-1 cup depending on your choice 2 tbsp saffron water / kesari ¼ tsp cardamom power / elachi powder
Heat ghee in a pan and roast cashews and raisins on low flame. Once the cashews turn golden brown, keep aside. In the same pan, roast bombay rava on low flame for 5 minutes or till it turns aromatic. Keep aside.
In a large kadai, boil water. Keeping the flame on low, add in the roasted bombay rava. Stir continuously till the rava absorbs water and no lumps are formed.
Add sugar and stir well till the sugar dissolves. Add saffron water or kesari food colour. Add ghee and keep stirring. Make sure the mixture is combined well and no lumps are present. Cover and simmer for 2 minutes or till rava gets cooked well completely.
Add roasted cashews, raisins and cardamom power. Mix well till the rava kesari separates from the pan. Serve Rava Kesari hot in a bowl.