Rava kesari | Sooji Halwa | Semolina hob cake | 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.

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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