Rava Kesari

Rava Kesari is one of the most common and popular desserts in South India. It is often prepared as an offering (prasad) to the Gods. It's easy to prepare and tastes rich and decadent. Kesari is surely a simple and classic Indian dessert. 

The recipe below is for the most classic and traditional Rava Kesari.

Ingredients:

1. 1 cup fine or semi-fine rava / sooji
2. 3 cups water or equal amounts of milk for a richer, creamier version
3. 2  cups sugar
4. ¼ cup ghee (or slightly less)
5. ½ teaspoon freshly ground cardamom
6. few strands of saffron
7. few cashews and raisins

Preparation:

1. With a teaspoon of ghee fry the cashews and raisins until the raisins plump and the cashews turn golden. Remove from ghee and strain on paper towels.
2. With the residual ghee from above, fry the rava on low-medium heat until it just begins to change color. Immediately remove from heat and transfer from the pan.
3. Bring the water or milk (if using) to a rolling boil. If using milk, add saffron to the hot milk so that its flavor infuses better.
4. Reduce the heat to low and slowly add the rava to the hot water/milk constantly stirring it to avoid lumps. Keep stirring on low heat until the rava cooks and comes together as a thick mass without any water.
5. Then, add sugar and keep stirring with remaining ghee until the rava leaves the sides of the pan and comes together. Remove from heat.
6. Garnish with cardamom, saffron, and the fried nuts and raisins. Mix well and serve. 

 Kesari stores well for a few days in the fridge.