Rava Kesari Recipe – Easiest Fool Proof Kesari Recipe, Sweet kesari recipe – Kannamma Cooks (2024)

This is hands down the best rava kesari and not only that. Its the easiest and fool proof recipe. There is one thing that gets people away from trying kesari. They end up with sticky goo like kesari or end up with lumpy kesari. But this is a fool proof recipe and the kesari just glides in your mouth. It only takes10 minutes of cooking time and 20 minutes of resting time. So you need to be attentive in the kitchen for just 10 minutes. Here is how to do it.

Take a pressure cooker (two or three liter capacity cooker) and add in the water, sugar, cardamom powder, turmeric and a pinch of salt. Turmeric is for colour. You can add saffron or a food colour too. But I personally like the yellow hue that turmeric imparts. Start the heat and let it simmer.

When the water-sugar mixture is boiling, set a pan on stove in medium heat. We will roast the rava. Add in the ghee, cashew-nuts and the rava.

Start roasting the rava in ghee. The rava will initially bubble up on the sides of the pan during roasting. It will slowly settle down and a nutty smell will fill your kitchen. Keep sauteing all the time so the rava doesnt burn. The rava should start taking the color of a very mild amber.

We will need to be working simultaneously so when the sugar mixture boils, the rava is also cooked. If the sugar mixture starts boiling before the rava is roasted, do not worry. Just put the sugar mixture on a low simmer.

The rava is fully roasted when the cashew nuts have turned slightly golden and the rava has slightly changed colour. Also look for the nutty aroma. Thats a sure sign that the rava is roasted. When the sugar mixture comes to a full boil, we are ready to add in the rava.
Gently, carefully, slowly add in the roasted hot rava into the sugar water mixture. It will bubble up briefly. That’s OK. Switch off the heat / stove.

Immediately after adding rava, mix well once and cover the cooker with the lid and add in the weight. Remember that the stove is off. Do not open the cooker for the next 20 minutes.

Open the cooker after 20 minutes and mix the kesari well. The rava would have absorbed all the moisture and would have swollen up. It will be glistening and totally lump free.

You just made yourself a glide in your mouth wonderful kesari. Look at the texture of that beautiful kesari. Its sublime. Serve the kesari warm. You can store the kesari in the fridge for upto a week.

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