Ravva Kesari

Ravva Kesari (Sooji ka Halwa) is a sweet dish commonly prepared in South India.

Ingredients

Semolina/ravva/sooji : 1 cup

Milk : 3 cups (You can also use 2 cups water + 1 cup milk)

Sugar : to taste

Cardamom powder : 1 big pinch

Cashew nuts : as per your choice

Raisins : as per your choice

Ghee/ clarified butter : 3 tablespoons

Saffron colour/ Saffron strands : as per required colour

1. Heat 1/2 tablespoon of ghee in a heavy bottom saucepan. Roast cashew nuts and raisins. Scoop them in to a cup.

2. In the same pan, add the remaining ghee and roast semolina until the raw smell of semolina is gone. Remove from heat and keep aside.

3. Pour milk (or water+milk) in a vessel and bring to boil.

4. Add sugar and let it dissolve completely. Add the saffron colour water and cardamom powder. Stir well.

5. Add the roasted cashew nuts, raisins, semolina while stirring continuously to avoid forming of lumps.

6. Cook on a low flame till all water is evaporated.

If you are preparing this dish as prasadam then avoid using saffron colour. If you are using saffron colour powder, dissolve in water to prepare the saffron colour water. If you are using saffron strands, gently crush the strands and add to a tablespoon of warm water.

Tip : Semolina should be roasted properly on low flame. This avoids Kesari from leaving a sticking feeling after eating.