This Rava Kesari recipe is the most simplest sweet that is usually prepared on most of the festive occasions. Not only during festivals, when you have sudden guests at home I can bet this is the only sweet that can be prepared in minutes with minimal ingredients available in hand. I think most of you have tasted Hotel Adyar Ananda Bhavan kesari / Hotel Saravana Bhavan kesari which has melt in mouth texture and tastes so delicious. The main secret is that, they add more water so there is no chance of rava not getting cooked or lump formation. Also the quantity of ghee plays a vital role which yields soft and glossy kesari. Before going to the recipe, just have a look at the tips section, which covers almost all the points on ‘How to make rava kesari’ without any flop.
Wish you all a Happy Ugadi & Gudi Padwa
Checkout my other kesari recipes below:
1. Roasting rava in ghee lends a wonderful flavour. It can be dry roasted also.
2. Also roast the rava in low flame and don’t burn it, as the whole kesari taste bitter.
3. The rava – water ratio used here is 1:5, It was perfect for me. You can reduce into 1: 4 also.
4. If you want to avoid synthetic food colour, soak few saffron strands in warm milk and then add it to the kesari. Saffron also gives nice aroma.
5. Add the sooji to the water when it starts roll boiling only. Also add it very slowly and stir vigorously in the other hand to avoid lumps.
6. The most important tip is rava should be cooked very well before adding sugar. Cooking time of the rava is usually 5 to 7 mins.
7. If sugar is added to the uncooked rava, then kesari becomes hard and it will be tough to cook the rava again.
8. Also add sugar slowly and in a sprinkled way which helps to avoid lumps.
9. Adjust sugar quantity as per preference for this rava kesari recipe.
10. The whole quantity of ghee can be added at the time of roasting rava itself, which is a simple secret to avoid lumps.
11. Use good quality ghee and use it generously for soft and glossy rava kesari recipe.
12. Cardamom powder can be replaced with 4 to 5 whole crushed cardamoms.
13. If worried about calories, use ghee and vegetable oil in equal proportion. But there will be a difference in taste.
14. The final consistency of the kesari should be slightly pouring and non – sticky. Switch off once it starts to leave the sides of the pan. It thickens with time.
15. Don’t over cook the kesari and roll it into a ball, else it becomes chewy and hard.
16. This kesari can be cooked in milk also, but it becomes milk kesari / paal kesari.
17. Addition of salt enhances the taste of the sweet, but its optional only.
1. Grease a tray / plate with ghee and pour the kesari in the plate. Level it with a knife and cool it for about 15 minutes. When it is warm, slice it with a sharp knife. Then remove it slowly.
2. When it is hot, take a ladle full of kesari tighten it and tap it in a bowl. Drizzle little ghee on top.