RAVA KESARI

RAVA KESARI

Rava kesari recipe with step by step i hope you wIll like it. Rava kesari is a popular and delicious south indian sweet made from rava. In hindi ‘rava’ is also known as ‘sooji’ and in english as semolina. Rava kesari is made during festivals as well as on  auspicious occasions. Rava kesari is also made for breakfast rava kesari and rava upma are the best combinations and in karnataka its called as chaw chaw bhath.

WHAT IS RAVA KESARI

The term “rava kesari” means semolina pudding which is flavored with saffron and orangish in color. Since the dish is made with rava or sooji and has an orange color, hence the name rava kesari. the word kesari means orange color tones and in some instances also means saffron – which is called as kesar. The main ingredients in a rava kesari are ghee, rava, sugar, water milk and saffron or orange food color.

Rava kesari’s north indian counterpart is Sooji ka halwa Which is also equally popular and tastes good. In karnataka & maharashtra and gujarat this same dish is called as sheera. However, there are some variations in the preparations of sooji halwa, sheera and rava kesari.

In karnataka rava kesari is known as kesari bhath. for breakfast, both khara bath (uppittu or upma) and Kesari bath are served together and this combination is called as chow chow bath.

The difference between rava kesari and sooji halwa or sheera is the color. Also more amounts of ghee and sugar are used in a rava kesari as compared to sooji halwa or sheera. But the main difference is the color.

Rava kesari has an orange color. Generally synthetic orange food color is added while making rava kesari. Addition of ghee and sugar can always be minimized when making rava kesari at home. In this rava kesari recipe, I have added slightly less quantities of both ghee and sugar

I have used a natural orange color extract to give the orangish color tones. Addition of only saffron will give yellow tones and not orange. Apart from that saffron gives a nice flavor and aroma to rava kesari. if you want orange tones, then add orange food color. Better to use a natural orange color or natural yellow color extract.

TIPS TO MAKE THE BEST AND PERFECT RAVA KESARI

Remember to Roast the rava very well. This step is important because if rava is not roasted well then you will not get perfect texture in the kesari. There will also be a slight raw taste in the rava kesari.

        Use fine rava also known as bombay rava for making kesari.Stir frequently while roasting rava for even cooking. the rava should release ghee once its roasted well.

           When adding the sugar solution to the hot rava+ghee mixture, make sure that the sugar solution is bubbling hot.Add the sugar solution slowly and carefully as the rava mixture splutters.You can also use milk instead of water. This makes the rava kesari more rich. Use same amount of milk as the quantity of water mentioned in the recipe.

HOW TO MAKE RAVA KESARI RECIPE

For ease of understanding here is the simple steps.

Step 1 – frying dry fruits
Step 2 – roasting rava
Step 3 – making sugar syrup
Step 4 – making rava kesari

Lets start with step 1 – frying dry fruits

1.in a heavy kadai or a thick bottomed pan take 6 tablespoons ghee.

2. Heat ghee on a medium-low flame till it melts completely.

.3.Add 3 tablespoons cashews and badam or according to ur quantity

4.Begin to fry cashews badam stirring them often.

5.Fry cashews and badam till golden. Remove with a slotted spoon and keep aside.

6.Next add 1 tablespoon raisins in the hot ghee.

7.Stirring non-stop fry the raisins.

8.The raisins will become plump and swell.

9.As soon as the raisins become plump, remove them and keep aside along with the fried cashews.

ROASTING RAVA FOR KESARI RECIPE

10. Now reduce flame to a low and add 1 cup fine rava (160 grams) to the ghee.

11.Mix well. Begin to roast rava on a low to medium-low flame. Stir often.

12.Stir frequently while roasting rava for even cooking

13.The color of the rava should not become brown.

14.Roasting rava takes approx 9 to 11 minutes on a low to medium-low flame.

15 Timing will vary with the type and make of the kadai or pan and the flame intensity.

16.roast till you can see the ghee getting separated and the color of rava will also change. A nice aroma will also emanate from the roasted rava.

17.When you begin to roast rava, at that time take ¾ cup sugar (190 to 200 grams) in a pan The sugar syrup needs to be cooked simultaneously while roasting rava.

18.Add 2 to 3 pinch saffron

19.Add 2.5 cups water. you can also add a natural yellow or orange color extract. I added 2 drops of  natural orange color extract.

20.Keep the pan on stove top and on a medium to medium-high flame begin to heat the sugar     solution.

21.When you keep the pan on the stove-top for heating, at that time stir with a spoon so that all the sugar is dissolved.

22. Bring this sugar solution to a rolling boil. In case the sugar solution has come to a boil, but rava has not yet roasted, the reduce the flame to a low and simmer the sugar solution for a couple of minutes – so that it stays hot. However do not simmer for a long time as then the sugar consistency will change and the syrup can become sticky or have the sugar thread consistencies.By the time the sugar solution starts boiling, the rava will also get roasted well.

23. Lower the flame and now carefully pour the sugar-saffron solution in the ghee-rava mixture in a steady stream and slowly.

24. Take care while pouring as the mixture splutters. In this rava kesari recipe lumps are not formed as the quantity of water is more. In case if lumps do form then just break them with the spatula or spoon.

25. Stir and mix very well. Break lumps, if any while mixing.

26. Cook rava kesari mixture on a low to medium-low flame stirring often.

27. The rava or sooji will absorb the water and swell and the mixture will begin to thicken. It will be  soft and moist and the consistency will be like that of a pudding.

28.When the rava kesari mixture starts thickening, add the fried cashews and raisins reserving a few for garnish.

29. Also add ½ teaspoon cardamom powder.

30. Mix very well.

31. Stir till the mixture releases some ghee and the rava has absorbed all the water and cooked well. also you should not see any whitish or creamish tiny specks on the rava. If you see then this means that the rava is still not cooked well.

32. Then switch off the flame and cover the pan for 5 minutes just to allow the rava kesari to steam.

33. After five minutes, remove the lid. Stir rava kesari. if you want to make slices, then immediately pour the rava kesari  in a steel pan or tray. Spread evenly and when warm or cooled, cut into diamond shaped or square slices.

         Serve rava kesari hot or warm. garnish with a few of the reserved fried cashews and raisins while serving. You can also serve rava kesari as a side sweet dish.

MOLLI KA PARTHA

MOLLI KA PARTHA

Stuffed Mooli Paratha is yummy shallow fried Indian bread belonging to Punjabi cuisine. This easy recipe uses stuffing prepared with shredded mooli, mooli leaves and various other spices. It is a perfect, easy to carry dish for long journeys and picnic and it can be prepared for morning breakfast  

PREPARATION TIMING

Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 paratha
Calories: 110 kcal

INGREDIENTS

• 1.5 cups atta, also known as whole wheat flour
• 1 teaspoon oil
• water, as needed to knead the dough
• 1 large mooli/white radish, or use 2 medium mooli
• 2 tablespoons cilantro, chopped
• 1/4 teaspoon coriander powder
• 1/4 jeera / cumin seeds
• 1/4 mustered seeds
• 1 small onion chopped
• 2 green chillies 
• pinch turmeric powder 
• 8 garlic cloves
• salt, as needed
• oil, as needed, to cook the paratha

INSTRUCTIONS

• To a large bowl add atta and a teaspoon of oil. Start adding water, little by little until the dough comes together.
• Knead to form a smooth dough. Transfer dough to a container, apply some oil on top, cover and let it rest for 15 to 20 minutes.
• Peel the mooli and then grate it using a grater squeeze molli remove excess water . Transfer to a bowl 
• take kadai or vessel add oil , after oil get heat add musterd seeds add  chopped onion strive properly then add green chilli paste  ( green chiili  paste ingredients given below)
• add turmeric powder salt according to taste add molli squeezed then add coriender strive till it get dry switch off the gas  keep it aside for 10 mints 
• (green chiile paste ( add 2 green chilles + 1/4 cumin seeds + 8 garlic gloves) make rough paste

MAKING PARATHA

• Divide the prepared dough into 5-6 equal balls. Take one of the dough balls and roll it into a round circle of and then apply little oil all over. Meanwhile heat a tawa/skillet on medium-high heat.
• Put around 2 tablespoons of the prepared mooli stuffing in the center. Don’t overfill else it will be difficult to roll.
• Bring all the edges together and pinch to seal the edges. Flatten the dough ball using your hands.
• Now using your rolling pin, roll the dough into a circle of 7-8 inch diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.
• Transfer the rolled paratha onto the hot tawa. Cook the side for a minute or two and then flip over. Apply oil [around 1/4 teaspoon] on the half-cooked side and flip again.
• Now apply oil on the other side as well. Press with a spatula and cook the paratha until both sides have golden brown spots on them. Repeat with the remaining dough balls.
• Serve mooli paratha by applying butter or with pickle or chutney of choice.