Rava kesari recipe | how to make rava kesari -- delicious south indian sweet
This is one versatile and delicious Indian dessert which we love the most. I have posted so many variations of this kesari like chocolate kesari, pineapple kesari, fruit and nuts kesari, mango kesari etc. But I decided to post the simplest basic one with more pictures of the making. Kesari is made in almost all the states of India and are known by different names. In south, we usually use the orange colour for the preperation of kesari and I really love the ones serve at the temples. It has lot of ghee in it, but is really tasty.
I had seen Lubna of yummy food 's multicolour layered kesari in her blog and I just loved the idea. During one religious gathering at my place , I decided to make this one using two colours especially for the kids as it was quite attractive. Everyone loved it. Thanks Lubna for the wonderful idea.
- Food colour- orange,yellow,green etc.(optional)
- Boil 2 cups of water and keep aside.
- Dissolve the colour in few drops of water or milk.
- Heat a teaspoon of ghee in a pan.
- Roast the nuts till it is golden brown.Keep aside.
- In the same pan, add a teaspoon of ghee and then add the rava and roast it for about 5 minutes till you get a nice aroma.
- Now add the sugar and cardamom powder and mix well.
- Pour the boiling water and the colour.
- Add the roasted nuts.
- Now keep stirring with a ladle till the mixture thickens.
- Add the ghee and mix well.
- The mixture starts leaving the sides of the pan.
- Remove from flame.
- Serve it in bowls
- Another serving suggestion-
- You can lay the kesari on a plate greased with plate. Flatten it with a spoon and a knife. Cut them into shape of your desire.
- If you want to make more layers, make kesari with another colour of your choice using the same procedure as above.
- Lay the kesari of another colour on the first layer. Flatten it well. Then cut into the shape of your desire.
You can use milk instead of water, but the shelf life will reduce. You can also use 50% milk and 50% water instead of just water.
You can add saffron soaked in milk and also avoid food colour totally.
You can store in refrigerator for 1-2 days(in case you have not used milk) in a airtight container if any leftovers. Reheat before serving.
Picture of kesari without colour