Meena's Taste Mantra

DryFruit Jaiphal Rava Kesari

Rava Kesari is one of the most opted for sweet due to its ease in preparation and its delicious taste. This Dryfruit Jaiphal Rava Kesari is a unique twist to the Rava Kesari. I just love the taste of Jaiphal in this!! Normally during Satyanarayana Puja the prasadam made is a rava sheera. This is somewhat closer in taste to it but made in the SouthIndian style.

Amma made this for my nakshatram birthday as a surprise. I do not know when she got up in the morning, as when I was awake around 5.30am, she walked towards me singing "Happy Birthday dear" with my favourite Dryfruit Jaiphal Rava Kesari, piping hot!! She had transferred this into a mould to give it a cake like shape...

Ingredients:

1 cup Rava | Semolina

1 cup Sugar (if you prefer a bit less sweetness, 3/4 cup would suffice)

3/4 cup Ghee | Clarified Butter

2 cups Water

1/2 tsp Elaichi | Cardamom Powder

1/4 tsp Jaiphal | Nutmeg, finely grated

1 tblsp each of Raisins, Almonds and Walnuts, finely chopped

Method:

Take a frying pan and add 1 tblspn of ghee. When the ghee is warm or melted, add the rava and roast till it releases a nice aroma. This normally would take about 3 to 5 minutes.
Transfer the roasted rava to a bowl.
In the same frying pan, add water and sugar.
When the sugar melts and the syrup comes to just a boil, add the roasted rava, slowly, stirring continuously so that no lumps form.
After the rava has been added, incorporate the remaining ghee and mix well.
Add the raisins and nuts and mix well.
Keep stirring, till the kesari start leaving the sides and becoming thick in consistency.
Once the kesari consistency is arrived, switch off the gas.
Add the elaichi powder and mix well.
Transfer into a serving bowl and serve it hot.
We get 5 serves for this quantity.

We do hope this dish brings in all the sweetness in your life!! Enjoy...

We have used:
1. Homemade Ghee | Clarified Butter

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.