Rava kesari
🧾 Ingredients (Serves 4)
• 1 cup rava (semolina/suji)
• ¾ to 1 cup sugar (adjust to taste)
• 2½ cups water
• ¼ cup ghee
• 10–12 cashews
• 10–15 raisins
• ¼ tsp cardamom powder
• A pinch of saffron or orange food color (optional)
Method
1. Roast the rava
◦ Heat 1 tbsp ghee in a pan.
◦ Add rava and roast on low flame until aromatic and lightly golden. Set aside.
2. Fry nuts and raisins
◦ In the same pan, add more ghee.
◦ Fry cashews until golden, then add raisins until they puff. Remove and set aside.
3. Boil water and add color
◦ In the pan, bring water to a boil.
◦ Add saffron or food color if using.
4. Cook the rava
◦ Slowly add roasted rava to boiling water, stirring continuously to avoid lumps.
◦ Cook until water is absorbed and rava is soft.
5. Spoon scrambled eggs over warm toast and garnish with herbs
6. Finish and serve
◦ Mix in fried cashews and raisins.
◦ Serve warm or set in molds for festive presentation.
💡 Tips
• Use fine rava for smooth texture.
• Stir continuously while adding rava to boiling water to prevent lumps.
• Add sugar only after rava is fully cooked—this keeps it soft and non-grainy.
• Ghee enhances flavor and prevents stickiness—don’t skimp!
• For richer taste, replace part of the water with warm milk.
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