Rava Kesari / Semolina Dessert
Rava Kesari / Semolina Dessert
In Tamil homes, when a prospective bridegroom’s family came visiting to see the girl, this dish was high on the popularity list. We say “Let’s make sojji-bajji!" It’s a very popular Indian dessert. There are slight variations in the North Indian & the South Indian recipe.
https://youtu.be/qLwzHDmsM0w
Ingredients
- 1/2 cup semolina
- 1/2 cup sugar
- 11/2 cup water
- 1 tbs cashew nut
- 1 tbs raisins / sultanas (optional)
- 1/4 tsp cardamom powder
- 1 pinch yellow colouring
- A few strands of saffron (optional)
- 4 tbs ghee
Instructions
- Bring water to the boil. Add a pinch of the yellow colour to this. Add sugar and keep stirring to dissolve completely. Continue the water on a rolling boil. Or, add the sugar to the prepared semolina with water.
- Heat ghee on a heavy based pan over a medium heat. Stir in broken cashews until slightly browned. Now add raisins and stir until they puff up. Remove with a slotted spoon and drain on a kitchen paper.
- Prepare saffron by mashing it in a little hot milk until the milk turns a dark orange. This is optional.
- Melt two tablespoons of ghee over a low flame. Add the semolina and stir for four minutes until the aroma rises. Gradually add the sugar syrup or the boiling water to it gradually ensuring no lumps remain.
- Now add the sugar to it and keep stirring for three minutes until it starts leaving the sides of the pan. Now add the cardamom powder, cashew, raisins and saffron liquid to it. Add the rest of the ghee. Mix well and serve hot.
- Great Tips: Add any nuts of your choice. And like the above photograph suggests you may serve hot with vanilla ice cream. It tastes indeed scrumptious.
