Nov 4, 2015

Rava Kesari / Sooji Halwa

Sooji Halwa / Rava Kesari is a very common sweet that is made instantly for any occasion or sudden guests. It is so simple and delicious that it becomes an uninvited guest in quick special menus. In south Indian families it is made for almost every occasion say birthdays, new year, diwali, deepam, krishnashtami and so on

It is a very simple and easy recipe but still I feel the perfect texture and taste depends on the right recipe. I dont compare my recipe with others coz I know everybodys taste is different. Some like it a little dry, some like it too sticky, some very sweet, some very ghee'y. So there is nothing like a perfect recipe. The only thing what matters is what you and your family like

Kesari in my house almost always turns out right. My mil will sure accept this as she loves it whenever I make. She never has put a bowl down without saying that it was perfect. She keeps complaining that she has always had problem with the right texture. Now she is not into cooking much so I try to make her favorite all the time and with the perfect taste that she loves

I am not sure how I missed posting this recipe for so long. It is made so often then I never thought of it or atleast I thought I would have posted it long back. It did not strike me until someone asked me for the recipe
Serves... 4-6 ppl
Serve option... Hot

This is what u'll need....

Sooji / Rava - 1 cup
Sugar - 1 1/2 cup
Cardamom pods - 2
Water - 2 1/4 cups
Food color - a pinch (optional)
Chopped/Grated Cashews/Almonds/Coconut - 1-2 tspn
Ghee - 2 tbspn + 1 tspn for frying cashews and raisins

Here is the stir....

      • Measure rava into a nonstick pan
      • Dry roast rava on medium heat. Keep stirring it every few seconds to avoid burning and allow even cooking. Roast rava til the raw smell fades away
      • Remove this onto a plate and let it sit there till we get the rest of the things going
      • Pour 2 cups of water into the pan and bring it to a boil. If you want to add food color then this is the right time to spoon it in

      • When the water starts boiling pour in the rava little by little while continuously stirring the mixture. Continuous stirring is essential to avoid the formation of any lumps
      • When you have finished adding the sooji just continue the stirring part till everything comes together forming a dough like consistency
      • Spoon in sugar and stir everything together to get it all melted and mixed evenly. The mixture will turn watery again so just stir until it starts to get away from the sides of the pan

      • Spoon in a tablespoon of ghee and add crushed cardamom to it. Mix again
      • Heat a tablespoon of ghee in another small pan and fry cashews and/or raisins in it. Transfer it into the halwa/kesari mixture  

      • Mix everything well
      • Serve warm topped with some cashews

                        • Keep stirring continuously when pouring the rava into the water
                        • After adding sugar mix it quickly and remove from flame. If you leave it on the flame for a long time it will start turning sticky
                        • Serve it warm to enjoy the perfect taste

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