Tuesday, October 24, 2006
Recipe: Rava Kesari
Also known as sojji in Tamilnadu, ksheera in marathi and kesari bath in Karnataka and sooji ka halva in UP. Sojji and bajji used to be the main snacks served during the girl seeing ceremony in Tamilnadu.
Rava (semolina): 1 cup
sugar: 1.5-2 cups
ghee: 4 tbsp or more
orange food color (kesari): a pinch
saffron: a pinch (optional)
cloves: 3-4 (optional)
Heat 1 tbsp of ghee in a thick bottomed pan, fry the broken cashews and raisins (and optional cloves) and keep aside. Add another tbsp of ghee and fry the rava to a light pink color and keep aside. Heat 3 cups of water in the same pan, add the coloring and the saffron when it comes to a boil. Add the rava slowly, constantly stirring, and mix well. Allow the rava to be cooked at medium heat. The rava has to cook well. When it is fully cooked, add the sugar and stir well. When the sugar is fully dissolved, add the remaining ghee. Keep stirring until the rava starts leaving the sides of the pan. Garnish with the fried cashews and raisins and cardamom powder.
In Karnataka, while the water is boiling they add ½ cup of finely cut pineapple pieces and cook the semolina and pineapple together and then proceed as above. In Maharashtra, they don't add the food color but they cook the rava in milk. Kannadigas love khara bath and kesari bath for breakfast.