Rava Kesari (Halva Recipe) by Manjula

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Added by Serg

• 1 cup fine sooji, semolina
• 3/4 cup sugar
• 4 tablespoons ghee, clarified butter
• 2 tablespoons sliced almonds
• Approx. 8 drops of yellow food color
• Pinch of saffron, kesar
• 1/8 teaspoon crushed cardamom, ilachi
• 3-1/3 cups water
• 1 tablespoon sliced pistachios, pista for garnishing



Boil the water with sugar, and cardamom powder in a pot over medium heat. Bring the syrup to boil, mix it making sure sugar is dissolve add the food color and mix. Set aside



Melt 1 tablespoon of ghee in a frying pan on low medium heat. Add the sooji, and almonds and roast stirring continuously, sooji should be light golden brown in color and will have a light sweet aroma. This should take about 7-8 minutes.



Add the syrup slowly, as you add the syrup to sooji water will splatter. Make sure there are no lumps. Cook for 2-3 minutes, stirring continuously. Add more water if halwa becomes very thick.



Add the remaining ghee 1 tablespoon at a time and cook for 3-4 minutesstirring continuously. Rava Kesari will start leaving the sides of frying pan. Rava Kesari will have a texture of thick batter.



Garnish the Rava Kesari with sliced pistachios, serve warm or at room temperature.



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