Rava Kesari

Instructions Heat a pan, add ghee and roast the cashews in medium flame. Once golden and crisp, drain from ghee and set aside. In the same ghee, add rava. Fry in medium flame, with constant stirring until a nice aroma comes (the rava will start turning golden brown here and there). Transfer the mixture to a plate and set aside. Add water to the pan and bring to boil. Add the fried rava little by little to the boiling water and keep stirring simultaneously. Eventually, you can also side by side boil measured water needed for the recipe and add it to the roasted rava saving the transfer. Take care no lumps are formed, keep in medium flame and stir well. Keep in low flame and cook covered for 4 minutes or until the rava gets cooked well. Add sugar, kesari colour (please use natural food colour) and keep the flame in medium and stir well. Some times, when you add sugar and mix, immediately you may find very few lumps or tiny lumps, but don't panic, stir well in a way to mash those lumps, it gets mashed well in the heat. Stir in medium flame for 4 minutes or still the kesari forms as a whole mass (doesn't stick to the pan at all). Add ghee fried cashews, cardamom powder to this if desired.

KamalRaj JanardhananKuppal

Upma Recipe | Rava Upma edit mode

edit The upma recipe I share here is adapted from my mom’s recipe and continues to be a favorite in my home. The ingredients used to flavor the rava give it a deliciously satisfying taste that will make this dish one of your new favorite go-treakfasts.

abhishek kumarTripathi

Are you sourastrian and want to make your recipe posted?

Join our community