Annavaram Prasadam | Cracked wheat kesari

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Kesari | Rava Kesari | Sooji Halwa | Suji Halwa is a popular South Indian sweet recipe. This unique version with sugar and jaggery is popularly served in Sri Veera Venkata Satyanarayana Swamy temple.  Detailed recipe with tips and tricks to make lump-free kovil Kesari 

Rava variety

Traditionally, in temples, cracked wheat | godhumai rava | samba rava is used. I used fine cracked wheat . If you are using big grits, it takes longer to cook

Should I use white sugar?

combination of white sugar and jaggery along with ghee gives amazing flavor to the Annavaram samba rava kesari.

Use good quality jaggery

Since we don’t filter jaggery water, always use good quality jaggery.

Amount of sweetener

Temple Kesari uses equal amounts of rava, sugar, and jaggery. Depending on your sweetness, you can adjust. Avoid adding less as it will affect Kesari’s taste. 

How to achieve a lump-free Kesari?

If you follow this Kesari recipe, you won’t end up with lumpy Kesari. Always use hot water. Add powdered jaggery and sugar.

tips to note

always add sweetener to the perfectly cooked cracked wheat. Avoid adding the sweetener when it is partially cooked, else it won’t get cooked

How to fix the Kesari sugar?

If you feel sweet, add rock sugar and cook on low flame for a few minutes. If you think Kesari is overly sweet, you can add a few spoons of almond flour but that might alter the kovil Kesari texture; it will become like halwa

Why edible camphor

Ian aromatic temple flavor. Avoid adding more, as good turns inedible in that case.

What is the shelf life of temple jeera Kesari?

Since we don’t add milk, Kesari stays good for around 3 days in the fridge. It also depends on the weather conditions. For the best texture and taste, always warm the Kesari before serving

Kesari recipes in TMF

Halwa recipes in TMF

Indian sweet recipes in TMF

Krishna Jayanthi recipes 

Rava vadam

Godhumai rava idli

Sooji Appam

Ingredients

1/3 cup cracked wheat

2 cups water

1/3 cup sugar

1 cardamom pod

1/3 cup jaggery

pinch of saffron

3 tbsp Ghee

pinch of nutmeg

tiny amount of edible camphor

How to make Annavaram prasadam with step-by-step pictures

• Dry roast the cracked wheat until it turns aromatic and slightly changes color.

• Add 1 cup + 1/3 cup of boiling water. Cover and cook until the water is absorbed and the wheat is half cooked.

• Furthermore, add another 2/3 cup of boiling water and cook until the wheat is fully done.

• Add sugar. Let it melt and bring the mixture to a rolling boil.

• Furthermore, add jaggery. Cover and cook for a minute.

• Add crushed cardamom pod and saffron. Mix well.

• Furthermore, add ghee and cook until the mixture comes together.

• Turn off the heat and add nutmeg and edible camphor. Mix thoroughly.

Annavaram prasadam

cracked wheat kesari

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Ingredients

• 1/3 cup cracked wheat
• 2 cups water
• 1/3 cup sugar
• 1 cardamom pod
• 1/3 cup jaggery
• pinch of saffron
• 3 tbsp Ghee
• pinch of nutmeg
• tiny amount of edible camphor

Instructions

• Dry roast the cracked wheat until it turns aromatic and slightly changes color.
• Add 1 cup + 1/3 cup of boiling water. Cover and cook until the water is absorbed and the wheat is half cooked.
• Furthermore, add another 2/3 cup of boiling water and cook until the wheat is fully done.
• Add sugar. Let it melt and bring the mixture to a rolling boil.
• Furthermore, add jaggery. Cover and cook for a minute.
• Add crushed cardamom pod and saffron. Mix well.
• Furthermore, add ghee and cook until the mixture comes together.
• Turn off the heat and add nutmeg and edible camphor. Mix thoroughly.

Video

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Notes

Always use cracked wheat for this sweet. I used small grits. If using larger ones, pulse once or cook for a longer time.
Traditionally, both sugar and jaggery are used, but you can use only jaggery if preferred.
The mixture thickens over time, so avoid overcooking.
A little edible camphor goes a long way. Avoid adding too much.

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