Monday, 22 September 2014

Rava kesari | Sooji Halwa | Semolina hob cake | Kukskitchen

Kukskitchen

Rava kesari is something that I grew up with. My mum used to make it like halwa. It was always yellow in colour and us kids loved it. I make it in a spoonable consistency and it tastes creamy.





A few things before we start:

  • Use a heavy bottomed pan to avoid burning.
  • For a skinnier version, which I prefer to make for my son as an after school snack, use 1/2 cup sugar and only 2 tbsp of ghee. I also omit the cashews as my little one doesn't like the taste.
Kukskitchen



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Rava Kesari
റവ കേസരി 
Serves 4
Cooking time 20 minutes 
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Ingredients:

1- Rava / Semolina -1 cup
2- Sugar - 1 cup
3- Ghee - 6 tbsp
4- Raisins - a handful
    Cashews - a handful
5- Water - 2 cups
6- Food colour - dissolved in water
    Salt - a pinch

Method:


  • Chop cashews into small pieces and roast them with raisins in a tablespoon of ghee and set aside.
  • Heat 3 tablespoon of ghee in a heavy bottomed wok and add semolina. Roast the semolina without browning them.
  • Now add boiling water along with food colour and salt and stir continuously  making sure there are no lumps and all the water dries up.
  • Once semolina absorbs all the moisture, add sugar and stir to combine. The mixture will get a bit soggy and wet. Then it will dry up again.
  • Add the remaining 3 tbsp of ghee little by little and mix continuously till the mixture comes off from the edges of the pan.
  • Add roasted nuts + raisins and switch off the flame.


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Cheers
Sherin Deepu

2 comments:

  1. Very colourful & delicious halwa...............
    www.tastentips.blogspot.in

    ReplyDelete
  2. Tempting! Not too difficult to make as well. Shall try! :)

    ReplyDelete

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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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