Receta Rava Kesari (Godhuma rawa Kesari)
Blogging Marathon# 43: Week 2/ Day 3
Theme: Navarthri -- Festival Special
Dish: Rava Kesari (Godhuma rawa Kesari)
Here's another simple sweet dish that is made for festivals. Kesari can be made with either sooji/ semolina or godhuma rava. I like the fine godhuma rawa/ dalia because texture-wise it is like sooji, but with the added goodness of the wholewheat instead of refined sooji.
Since my husband is milk-phobic, I usually skip it or add only just a little bit to give the kesari/ halwa some creaminess. It takes about 12~15 minutes total to make this dish and all you need is 3~4 ingredients.
Ingredients:
- Godhuma Rava/ Dalia - ½cup
- Water and/ or Milk - 1½cups (adjust the quantity of water and milk as per your taste preference)
- Sugar - ½cup (adjust as per taste)
- Ground Cardamom - ½tsp
- Cashews - 1tbsp
- Raisins - 1tbsp
Method:
Heat 2tsp ghee in a pan; fry the cashews and raisins until golden. Remove into a bowl and set aside.
Heat 1tbsp ghee in the same pan; add the rawa and toast it until golden, about 3~4 minutes.
Slowly pour in the water and/ or milk and bring the mixture to a boil. Lower the heat and simmer until rawa is completely cooked through and most of the liquid is absorbed.
Add the sugar and mix well. The halwa will get liquidy first and will thicken in few minutes. Stir in ground cardamom and the fried dry fruit.