Receta Rava besan halwa - easy indian sweets recipes

by Sowmya

    Sheera/halwa or kesari is made throughout in all the states of India with slight variations. I have posted a couple of varieties of kesari or sheera in this blog too. This recipe also is not much different from the other varieties I have posted before, but just has a small amount of besan or chick pea flour in it. So there is slight change in the taste, a hint of the besan flour added. It tastes wonderful. My friend made this for a religious good together one day and I loved the taste of it. I have seen my north Indian friends roast the rava till it almost turns to a light brown colour unlike South where we just roast till we get a nice aroma and a slight change in colour. You can try roasting for a long time sometimes for a different taste which I have always loved for a change. The final texture is also a little different. Ingredients- Rava/semolina(fine)- 1 cup Besan- 1tbsp Sugar- 3/4th cup Cardamom powder- 1/2tsp Water- 2 1/2 -3 cups Ghee-2-3 tbsp Cashews- 3-4 broken Method- Roast the cashews in ghee and keep aside. Heat a tbsp. of ghee in a wide pan. Add the semolina and roast till it slightly changes it colour. This should take around 10 minutes. Add the besan. Keep roasting till the colour changes and its almost a light brown colour. Take care that it does not burn at the bottom. So keep sautéing with a spoon. There should be no lumps of besan. Roast for further 10-15 minutes after you add the besan. Pour the water. Cook the semolina till soft and the water is dry. Add the sugar. Mix well and cook for 5 minutes till the sugar mixes well with the semolina and the mixture thickens. Add the cardamom powder and the roasted cashews along with the remaining ghee. Mix well. Notes- Add more sugar if you prefer it more sweeter. You can roast raisins in ghee and add it to the pudding. The rava should be very fine and not coarse. If you find your rava coarse, grind it to a fine powder in the mixer.