Dear all,
Rava Kesari is one of the most popular sweets that is made for almost all occasions, poojas and festivals all over India. In South India, we call it Kesari because of the “kesar flavour” that is added to this Halwa. It is also the most popular Prashad/Prasadam in temples and in religious functions along with Sakkarai Pongal.
Did you know that it is popularly called “Halwa” in North India? Halwa-Puri is a specialty week end breakfast in many of the restaurants in North. People go out on weekends to enjoy this breakfast which consists of fresh and fluffy Pooris with piping hot Aloo Subzi and Suji Halwa glistening with Desi Ghee. Its a phenomenal combo meal. You can find this “Suji based sweet” in every Bhandara meal (religious feasts) that is organised frequently in all localities, through out North India. They serve hundreds of poor, needy and devotees alike in these Bhandaras. The Bhandara meal consists of Puri, Channa and Halwa. During Navratra time, this combination is made on the Ashtami Pooja day. Having lived here for more than a decade and a half, we at home love this combo. Kala Channa (Dark garbanzo beans ) are soaked over night , then boiled and tempered with minimum spices. I make it regularly for breakfast and pack it for tiffin box too.
The ease with which the dessert can be made is what makes it so popular. The beauty of this sweet is, you can combine it with different types of fruits etc to give it exotic flavouring. I have shared various versions of Rava Kesari using fruits and vegetables on my blog. I have even shared a Vegan version of Sooji Ka Halwa. It is diet friendly and easy to make too. Do try it out if you are on a diet.
Most importantly I have also shared the method to make this rava kesari/sooji ka halwa, lump-free. This is important to enjoying this sweet.
This is one dessert that I have made maximum number of times in my life. Whether it is for neivedyam or to fix dessert cravings of my family, this is the first sweet that comes to my mind. Having done it so many times I have now started making it with Jaggery instead of White Sugar. It tastes amazing and also makes you feel so happy and guilt free. I want to share this with all of you.
Presenting the Jaggery Rava Kesari
Rava Kesari Using Jaggery | Sooji Ka Halwa Using Jaggery :
Preparation time:2 minutes
Cooking time : 15 minutes
Serves : 1
1 cup =125 ml cup
Important Note: Use the same size cup for measuring all ingredients.
Ingredients :
1 cup sooji/rava
1 cup powdered/grated jaggery
3/4 cup ghee/clarified butter
1/2 teaspoon cardamom powder
10-12 saffron strands ( soak in warm water for 5-7 minutes)
10 cashew nuts ( broken)
10 black kismish/dry grapes
Method:
- Heat a pan with 2 teaspoons ghee and roast the cashew nuts and dry grapes, transfer it to a cup/plate.
- Place the pan back on low flame and roast the rava.
Chef tip: You can add a teaspoon of ghee and then add the rava for added flavour.
3. While the rava is roasting over low flame, add jaggery into a vessel and add 1.5 cups of water to it.
4. Place the jaggery water on medium flame and let it keep simmering.
5. Once the rava is nicely roasted, add 1.5 cups of water and keep stirring for it to cook well.This step will hardly take 1-2 minutes.
6. Add 2-3 teaspoons of ghee and mix well.
7. Add in the jaggery water , cardamon powder and the saffron water.
8. Keep stirring till you get a non-sticky consistency, incorporate the remaining ghee.
9. Add in the roasted dry fruits and switch off.
You can watch the video below :
Your super delicious and refined sugar free rava kesari/sooji ka halwa is now ready to be offered as neivedyam and relished by the family.
Do try and share your feedback with me.
Happy Cooking!
With love,
Masterchefmom
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