Ravva Kesari, How to Make Rava Kesari Recipe, Suji Ka Halwa Recipe
Ravva Kesari or Rava Kesari is one of the simple and delicious desserts which can be made in minutes. Texture and aroma of Suji ka halwa compel us to eat more. Usually, this recipe can be made on any festive occasions like Diwali and Ganesh Chaturthi for offering Lord as naivedya.
In Sanskrit, the word Kesar means saffron color, so as the colour of Rava Kesari. In order to attain this colour, we will add kesar strands soaked in water as a natural color. For those who feel it’s expensive may switch to synthetic color by adding into water and mix.
In order to get the additional flavor, I have roasted upma rava (suji) with ghee. Also, rava should be dropped into sugar syrup only when it starts bubbling. One should be careful while dropping rava as there is a chance of forming lumps so we need to stir continuously.
If somehow lumps are formed then we need to lower the heat and break the lumps with a spatula. Lumps formed will not absorb the sugar syrup and gives you odd feeling while having it.
Check out my other posts on Halwa recipes – Semiya Halwa, Beetroot halwa, carrot halwa and chickoo halwa.
Ravva Kesari, How to Make Rava Kesari Recipe, Suji Ka Halwa Recipe
Ingredients
- 12 No. Cardamom/ Elaichi
- 1 tbsp. Sugar
- 3 tbsp. Ghee
- 2 tbsp. Cashew
- 2 tbsp. Almonds/ Badam
- 1 tbsp. Raisin/ Kismis
- 1 Large bowl Semolina Around 250 gms.
- 2 Large bowls Water
- Orange colour – A pinch
Instructions
How to Make Ravva Kesari Recipe:
- First, make elaichi or cardamom powder by roasting cardamoms on low flame and then transfer them to the blender.
- Add little sugar to cardamoms and blend to a soft powder.
- In a separate pan heat ghee and roast dry fruits like cashew, raisins and almonds.
- Roast dry fruits each separately on low flame and keep them aside.
- In leftover ghee, add cleaned semolina and roast it till it changes its colour, transfer to another bowl, keep aside.
- Boil water (2 large bowls) in a pan.
- When the water reaches boiling point, add small batches of roasted semolina and stir continuously so that there are no lumps formed.
- While semolina a is being cooked, In a small vessel, add a pinch of food colour by adding little water.
- Add this colour water to semolina and mix well.
- Put ghee over Suji Ka Halwa Recipe and cook on low flame.
- Add sugar and mix well so that you halwa becomes soft and lose.
- Sprinkle cardamom powder and mix well. Add ghee if needed as ghee elevates the flavour of this recipe.
- Garnish roasted almonds, cashew and raisins over Ravva Kesari Recipe.
Recipe Video
How to make Ravva Kesari or Rava Kesari Recipe:
- Roast cardamom on low flame.
- Add cardamom and 2 tbsp. sugar in a blender and make cardamom/ elaichi powder.
- Heat ghee in a pan and spread all over the pan. Add cashew and roast them on low flame till they turn golden brown colour, transfer to another bowl.
- Roast almonds on low flame till they turn crisp, transfer to a bowl.
- Saute raisin for a second as they get cooked fast.
- Add semolina in remaining ghee and roast till it slightly changes its colour, keep aside.
- Pour 2 large bowls of water and let it boil for a second.
- Add semolina in small batches and stir well so that there are no lumps.
- Meanwhile, add water in a pinch of orange colour and dilute it.
- Add the above colour in semolina and mix it till it’s coated well.
- Drop 1 tbsp. ghee and mix well.
Tip: Ghee plays important role in this recipe if you feel semolina consistency is thick add ghee and mix well.
- Add sugar and mix well.
- Similarly, add cardamom powder and mix well.
- Add ghee and mix well.
- Drop roasted cashew, almonds and raisins and mix well.
- Serve Ravva Kesari recipe or suji ka halwa recipe by garnishing with leftover dry fruits.
