Rava Kesari

Instructions

1. 1

   Prepare Saffron and Fry Nuts

   • In a small bowl, soak the saffron strands in 2 tablespoons of warm water. Set aside.
   • Heat 1 tablespoon of ghee in a heavy-bottomed pan (kadai) over medium heat.
   • Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
   • Add the raisins and fry for about 30 seconds until they puff up. Be careful not to burn them.
   • Remove the fried nuts and raisins with a slotted spoon and set them aside.
2. 2

   Roast the Rava (Semolina)

   • In the same pan, add the remaining ghee. Once it melts, add the rava.
   • On a low to medium-low heat, roast the rava, stirring continuously for 5-7 minutes. The rava should become fragrant and change color slightly, but not brown. This step is crucial for a non-sticky texture.
   • Once roasted, transfer the rava to a separate plate to prevent it from cooking further.
3. 3

   Cook the Kesari

   • In the same pan, add 2.5 cups of water and bring it to a rolling boil over medium-high heat.
   • Once boiling, add the soaked saffron water and the optional orange food color. Stir well.
   • Reduce the heat to low. Slowly and carefully pour the roasted rava into the boiling water in a steady stream, while stirring continuously with a whisk or spoon to prevent lumps.
   • The rava will absorb the water quickly. Cover and cook on low heat for 3-4 minutes until the rava is soft and cooked through.
   • Add the sugar and mix well. The mixture will loosen and become liquidy as the sugar melts. This is normal.
   • Continue to cook on low-medium heat, stirring often, for another 4-5 minutes until the mixture thickens again and starts to pull away from the sides of the pan.
4. 4

   Garnish and Serve

   • Turn off the heat. Add the cardamom powder and most of the fried cashews and raisins, reserving a few for garnish.
   • Mix everything gently until well combined.
   • Let the Rava Kesari rest for 5 minutes before serving. This helps it set slightly.
   • Serve warm, garnished with the remaining fried nuts and raisins.