Rava Kesari/Rava Sheera/Semolina Halwa

Blogging Marathon #43: Week 2/ Day 2

Theme: Festival Recipes

Dish: Rava Kesari/Rava Sheera/Semolina Halwa

Today's Festival Recipe, is the humble yet easy 'Kesari'. This is like the backup dessert anytime there are unexpected guests, or if all of a sudden you have a hankering for something sweet. This is because it is made with standard pantry staples in an Indian home and doesn't require much effort. That doesn't mean it tastes any less though, made really well, it is a ghee dripping elaichi smelling melt in your mouth goodness. Here is the recipe..

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#43Ingredients:

Heat 2 tbsp of ghee in a pan. Add the broken cashews. Fry until golden brown. Remove with the slotted spoon and set aside. In the same pan, add the raisins. Fry until puffy, remove with the slotted spoon, set aside. To the same pan, add the rava and roast it in the ghee until fragrant and golden brown. Remove, set aside to cool.

To the same pan, add the water and let it come to a boil. Add the food color. Reduce the heat to a complete simmer, and gradually sprinkle the rava a little by little. Keep stirring in between to avoid the rava from clumping together. Add in all the rava and let it cook in the water. Add in the sugar and let it cook along with the rava. The mixture will loosen up as the sugar melts, but will harden up together again. Add in the rest of the ghee and keep stirring until all the ghee is absorbed and the kesari looks shiny. Add in the cardamom powder, roasted cashews and raisins. Serve warm!

Verdict: The kesari tasted awesome with the vibrant color and with a hint of cardamom and just slips in your tongue. A decadent sweet that is so easy to make.