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Roast rava/semolina thoroughly to get that traditional taste and texture of kesari rava.
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Kesari rava, also known as lapsi in Gujarat and dalia in Uttar Pradesh, is prepared under different names all over the country. This widely popular South Indian sweet is made from semolina during the festive season.
- Wheat dalia (broken wheat) (1 cup)
- Clarified butter (ghee) (4 tbsp)
- Sugar (1/2 cup)
- Water (4 cups)
- Cardamom (elaichi) powder (½ tsp)
- Cashew nuts (kajoo) (1/4 cup)
- Saffron strings or powder (kesar), soaked in milk (1/4 tsp)
- Sauté whole wheat dalia in 2 tbsp of ghee, on low heat, until it is aromatic or pinkish in colour. At this stage, add in cardamom powder.
- Now add water and cook it through in a pressure cooker for 2 whistles. The texture of the dalia needs to be coarse and runny.
- Stir in sugar and mix till it dissolves. Once the sugar has dissolved, add 1 tbsp ghee to it, mix well. Also add saffron.
- Let the rava cook for 3–4 mins on low heat.
- Meanwhile, sauté cashew nuts to a golden colour in remaining ghee and sprinkle them over the dish.
- The delicious and piping hot kesari rava is ready to be eaten.
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