A classic South Indian dessert which derived its name from two of its key ingredients: “Rava” meaning semolina/suji and “Kesari” referring to saffron and its colour. Usually served as a breakfast or dessert, as well as during festivals – this sweet dish is then topped with crunchy nuts which truly ties everything together! * NB. Add warm water to the saffron and leave for about 15mins to allow the colour to release. If you don’t have saffron you can use yellow food colouring.
|4 tbsp Ghee|
|2 tbsp Raisin|
|2 tbsp Cashewnuts|
|1 cup Semolina/Suji|
|1 cup Water|
|1 cup Milk|
|1 cup Sugar|
|1 tsp Cardamom Powder|
|Saffron (with 2 tbsp warm water)|
|(Yellow Food Colouring)*optional|
- Put 2 tbsp ghee into a pot/pan on low heat, then add in the raisins and cook for 2 mins, then remove them from the pot and set aside.
- In the same pot put in the cashew nuts (halved) and stir them for 3 mins and then remove them from the pot and set aside.
- Again in the same pan add in the semolina/suji on low heat, stir it constantly for about 5 mins until it has cooked or it becomes light brown, then remove from heat.
- In a pot add in the water and milk and heat up until it boils, then add in the cooked suji into the pot gradually, continue stirring to avoid lumps, then add in the sugar and stir well.
- Once all the sugar has dissolved then add in the saffron water (or food colouring) and stir again.
- Finally add in the balance 2 tbsp ghee, cashew nuts, raisin and cardamom powder and stir again until well combined.
- Leave the mixture to cool for about 30 mins and then serve.