Do visit Sanjana‘s blog at Feeding the Sonis. What I love about the blog is the fact that her food is simple, wholesome and chockablock with taste!I realised it was her birthday when I saw it in the post yesterday. Happy, happy birthday, Sanjana. Hope you have a blast. 🙂
If you want to try something decadent, make Sojjappalu or Rava Kesari Stuffed Puris.
How to Make Rava Kesari
- Rava, Suji, or Semolina – 1 Cup
- Sugar – 1 Cup
- Water – 2 Cups
- Ghee – 2 tbsp + 1 tsp
- Cashew Nuts – 8 to 10
- Green Cardamom – 4 or 5
- Saffron Strands – A Large Pinch
- Orange Food Colour – 3 or 4 drops
- Peel the cardamom pods and pound the seeds to a coarse powder.
- To a heavy-bottomed vessel, add the sugar, water, and saffron.
- Bring the water to a gentle simmer and let the sugar dissolve.
- Turn off the heat when the sugar has dissolved.
- Add the orange food colour and cardamom powder.
- Mix well.
- In a heavy-bottomed vessel, heat 2 tbsp ghee.
- Split the cashews in half vertically and add to the ghee.
- Stir-fry the cashews till they just start to turn brown.
- Add the semolina and stir-fry for 5 to 7 minutes.
- Turn the heat to low.
- Slowly and while stirring constantly, add the sugar water to the sautéed semolina.
- Mix well and ensure that there are no lumps.
- Turn the heat to medium and cook till the water is absorbed and the Rava Kesari starts to leave the edges. Stir every couple of minutes.
- Turn off the heat and add 1 tsp of ghee.
- Mix well and keep covered for 10 minutes.
- Serve warm or at room temperature.