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Ingredient
Milk Rava Kesari
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Chef :
Kumkum ChatterjeeMilk Rava Kesari
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Milk Rava Kesari ( Kesari Bath)is a popular South Indian dessert which is a different version of sooji halwa with a bright yellow colour. It is usually made on festive occasions and offered as Naivedyam to Gods.It is also a traditional breakfast recipe and can also be served as an aftermeal dessert. Rava Kesari is basically a rich melt in mouth sweet pudding made with some basic ingredients like rava or semolina ( sooji),ghee,sugar ,water,kesar and roasted dry fruits. Sometimes half milk and half water is added to give a rich texture to this lovely dessert.The star ingredient ofcourse is saffron which imparts a lovely bright yellow or orange colour and also makes this dessert aromatic.This recipe is best served hot or warm.
Ingredient
Food ration :
3 servingsCooking time :
20 minutes
1/2 cup
fine rava /sooji (semolina)
1/2 cup
sugar
1 pinch
salt
4 tbsp
ghee (clarified butter)
1 Pinch
yellow food colour
7-8 strands
kesar (saffron)
1/2 cup
milk
1/2 cup
water
4
almonds
7-8
cashewnuts
1 tbsp
raisins
Cooking instructions
* Step 1
Heat 1 tbsp ghee in a pan and roast chopped almonds and cashewnuts until golden brown. Later add raisins and fry till they puff up. Set aside. In the same pan add 2 tbsp more ghee and rava. Roast on low flame till Rava is fragrant but it should not brown or discolour.
* Step 2
Boil milk and in 2 tbsp milk soak saffron/kesar. Set aside. To the boiling milk add 1/2 to 3/4 th cup water and boil. Add sugar to the roasted Rava. Reduce the flame and pour the boiled milk and water over Rava and sugar, stirring constantly to avoid lumps. It will thicken in a couple of minutes. Add a pinch of yellow or orange food colour, though optional and 2 bay leaves. Continue to stir till the sugar is melted and Kesari is smooth and creamy. Discard bay leaves.
* Step 3
Sprinkle cardamom powder, the saffron soaked milk and rest of ghee.Also add roasted dry nuts and raisins and mix well.The consistency of rava kesari should be semi thick and not dry.It will set once it cools.Garnish Milk Rava Kesari with chopped nuts and raisins and few strands of saffron. Fluff up the semolina pudding with a fork before serving.Serve it hot or warm in breakfast or as an aftermeal dessert.
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