Rava Kesari

Rava Kesari, or Semolina Kesari, aka, Indian Semolina dessert. But if you are expecting a typical, authentic and traditional Rava Kesari, I think you will be not pleased. Why, are you asking me? Well, if you can remember me telling you that I like to play around with recipes? I like to tweet recipes and I like to break free from recipes which may have existed down the generation. Please don't get me wrong (Watermelon Sorbet, Creme Caramel, Cream Puff & Fried Apple Fritters). Of course, we must hail and respect handed down from generation to generation original recipes, but is there anything wrong if we want to coin another version? For me personally, as I have already told you, I prefer some thinking of mine included for traditional recipes(Sago Gula Melaka, Chocolate Rum Tart, Mango Cheesecake & Honeydew Sago). For this my version of rava kesari, I am sure you must be wondering why you are not seeing those yellowish kinda and alike generally kesari? Basically, I am not fond of coloring unless it can be affirmed that coloring is of quality. Otherwise, I rather do away with coloring and for this my version Rava Kesari, I added saffron strands (Saffron Poached Pears) which by far as you know or don't, you got to pay more compared to the bottle of yellow color. Of course, the choice is yours and instead of cardamom, I decided to go along nutmeg powder for scent. Nevertheless, nothing should stop you from using this idea of mine and then coming up or using other ingredients for your own version (Pandan Cheesecake) of Rava Kesari. Having said that, wouldn't you agree this Rava Kesari is a dessert show stealer?

Ingredients

1 cup semolina flour

1/4 tsp saffron strands
1/4 tsp nutmeg powder

2 tbsp ghee

3/4 cup sugar

4 tbsp almond pieces 

3 tbsp raisins

1 1/2 cup water

Method

Heat ghee and when heated, fry almond pieces till crispy and light brown in color.
Remove and keep aside. 

Do the same for raisins - fry to blister, remove and keep aside.
Pour water in the same pan, add sugar and saffron.

When the sugary liquid starts to simmer, add semolina.

Stir and stir to ensure semolina doesn't remain lumpy.

Stir till dried up. 

Add fried almond and raisins.

Stir once or twice, tip into a greased pan/tray and spread evenly.

Cool down and cut into pieces.