Rava Kesari
A dessert made with semolina and flavoured with saffron
Ingredients
- 125 grams semolina fine
- 500 ml milk
- 20-30 grrams Khoya
- 0.5 grams saffron
- 1 and 1/2 tbsp sugar or jaggery
- 1 bayleaf
- 4 green cardomon crushed
- 6 clove
- 1 pinch nutmeg grated
- 1 tbsp Cashewnut split
- 1 tbsp Raisin chopped
- 1 tbsp almond blanched, skinned and chopped
- 1 tbsp pistachios blanched, skinned and chopped
- 2 and 1/2 tbsp ghee
- 1 tbsp refined oil
Instructions
- Boil the milk.
- Add all the whole spices and saffron, simmer for 10 minutes.
- Add the sugar or jaggery along with the khoya.
- Turn the heat off, stir and let it cool.
- Heat the oil and ghee mix.
- On a low heat fry the dry fruits untill slightly golden.
- Take them out.
- In the remaining oil and ghee, fry the semolina on a low-medium heat untill it is golden brown. Then add the fried dry fruits.
- Take out the whole spices from the milk and add it to the semolina, stir untill the milk is absorbed and the mixture stops sticking to pan.
- Turn the heat off and serve.
Notes
- Grease a mould, put some of the mixture and pack it tightly. flip the mould on a plate. Thus the rava kesari comes out in the shape of the mould.