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Main Course

Kerala Style Rava Kesari

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

1 cup Semolina Rava/Sooji
21/2 cup Sugar
2 tbsp Butter
2 Drops Rose essence
8 nos Cashewnuts — roasted
8 nos Raisins — roasted
4 nos Cardamom (Elakka)
Kesar colour A pinch
21/2 cup Water

Preparation

Step 1
Pour butter in a kadai and roast the rava till the moisture is all gone. Set aside.
Step 2
Boil water and add the rava in it.
Step 3
Cook until rava is soft.
Step 4
Add the sugar and Stir everything together thoroughly.
Step 5
Add kesar colour, cardamom and rose essence.
Step 6
Garnish with cashewnuts and raisins.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Kerala Style Rava Kesari

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

1 cup Semolina Rava/Sooji
21/2 cup Sugar
2 tbsp Butter
2 Drops Rose essence
8 nos Cashewnuts — roasted
8 nos Raisins — roasted
4 nos Cardamom (Elakka)
Kesar colour A pinch
21/2 cup Water

Preparation

Step 1
Pour butter in a kadai and roast the rava till the moisture is all gone. Set aside.
Step 2
Boil water and add the rava in it.
Step 3
Cook until rava is soft.
Step 4
Add the sugar and Stir everything together thoroughly.
Step 5
Add kesar colour, cardamom and rose essence.
Step 6
Garnish with cashewnuts and raisins.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.