Free recipe
Rava kesari
Serves 4About 25 minutes
What to buy
Check your pantry first
Dry goods and grains
Pantry staples you may already have
Dairy
Spices and seasonings
Other
Pantry staples you may already have
Ingredients
- 1/2 cup semolina (rava)
- 1 1/2 cups water
- 1/2 to 3/4 cup sugar
- 3 tbsp ghee
- 10 cashews
- 1 tbsp raisins
- 1/4 tsp cardamom
- a few saffron strands, optional
Method
- Fry cashews and raisins in 1 tbsp ghee and lift them out. Toast semolina in the pan on low heat until fragrant.
- Bring water and optional saffron to a boil in another pot. Add it carefully to the semolina, stirring to prevent lumps. Cook until the grains are soft.
- Add sugar and stir as the mixture loosens, then thickens again. Fold in remaining ghee, cardamom and the fried garnish.
Tips: Cook semolina fully before adding sugar. Pour hot water slowly because the pan may spit.
Allergens: Contains wheat, milk (ghee), tree nuts (cashew).
Follow your cooker's instructions. Whistle counts and pot cooking times vary. Use food-grade edible camphor only, never ritual camphor. Check packaged asafoetida for wheat.
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