Ravva kesari/Semolina Pudding

Here is one sweet which is very often prepared for Indian festivals as offering to God. This is real simple dish to make with very few ingredients on hand and in a very little time without breaking a sweat :)...
This sweet just melts in your mouth and can be prepared per your sweet tooth adjusting the amount of sugar. Here is the simple recipe to make ravva kesari. Give it a try..


1 cup Sooji or Upma ravva
1 1/2 cup sugar
2 cups water
2 tbsp butter or ghee
couple of pinches of cardamom powder
couple of pinches of saffron(Optional)
Raisins and cashews for garnish


Heat 1 tbsp butter in a pan. Add in the cashews and raisins and fry for a minute till raisins bulge and cashews turn light golden brown in color. Take raisins and cashews out of the pan and set aside.
Now add in the sooji to the pan and fry for 4 to 5 minutes till the raw smell is gone. Keep stirring. Take the sooji into a plate and set aside. Let it cool.Turn off the heat.

In a pan add water, cardamom powder and saffron strands. Turn on the heat and bring the water to a boil. Meanwhile check if the sooji is Luke warm. Add sugar to the sooji and mix well.

Once the water comes to a boil, slowly add the sooji-sugar mixture to water with one hand and keep stirring with the other hand. Keep stirring and let the mixture cook. Once the mixture comes together and becomes thick, add in 1 tbsp ghee or butter, turn off the heat and transfer to a serving bowl. Garnish with cashews and raisins.


My mom usually uses more ghee than I do. It is your personal choice to add more ghee/butter or not. You can add 4 to 6 tbsp of ghee for the above measurements. If you ask me 2 tbsp is more than enough. Again it varies from person to person :).


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