Kesari is a traditional Indian sweet prepared with Rava/sooji. Here is a quick version using pressure cooker.
Happy Valentine’s Day. When I was thinking for a post I came across this rava Kesari recipe in my draft. What would be a special post for a mom other than posting her son’s most favorite Indian sweet😋😋
I grew up eating Kesari frequently. I love Paal kesari. In my home whether it is some Pooja or special evening snack or guest sweet, rava Kesari is always there. My son is Amma’s boy when it comes to taste. He is also having a big sweet tooth. If I ask him what sweet he want for any special occasion, Kesari, Palgova and paal payasam come without any delay.
One day when I was talking with my friend Kavitha, I was telling her about his love for Kesari. Few weeks back when we visited her she made it for my son. Kavitha offered measuring cup to my son and let him put ingredients. He was so excited to do this😎
Oh ya gone are those days when you have to continuously stir for Kesari to come without lumps. A 4 year can put ingredients together in cooker. One whistle with a proper cooker, and magic is done.
We all enjoyed Rava Kesari that day😊 After seeing how easily it can be prepared I couldn’t resist myself from trying it out. Within few days I asked for the recipe, and prepared it at home. Kesari was done to perfection. No compromise in taste and it can be cooked in a jiffy.
I thought I will make a note in my blog so that I need not ask her for the recipe every time I need.. My friend told Mr. Ramakrishnan is the man behind these recipes. Hats off sir👋 RK sir’s version makes a tasty rava Kesari without any lumps, in less than 10 minutes cooking time.
Kesari | Pressure Cooker Kesari
Ingredients
- Rava - 1/4 cup
- Sugar - 1/2 cup
- Water - 1 cup
- Cardamom powder - 1/4 tsp
- Food color generous pinch
- Ghee - 2 tbsp
- Nuts- as required
Instructions
- In a wide pan on medium flame, add Rava and 1 tsp of ghee. Double roast the Rava tillthe raw smell goes off completely. Switch off
- Add water, sugar, cardamom powder and food color to a 2 liter cooker. Stir well
- Add 1 tbsp of ghee and give a stir
- Put the weight value and cook in medium flame for one whistle. Carefully Release the pressure immediately
- Add the double roasted Rava to the sugar syrup and mix well
- Close the lid and let the cooker sits in room temperature for atleast 20 minutes without disturbing
- Open the cooker and stir well. Add remaining ghee. Lump less Kesari is ready. Garnish nuts
Video
Notes
- Use a proper 2 little cooker which whistles on/all time
- Keep the flame on medium heat
- Preferably use 2 liter cooker. If your are using 3 liter cooker make sure quantity is at-least 1/4 of the cooker to avoid cooker from getting burnt
- Stir the sugar syrup well before turning on the stove
- Add ghee according to your taste
- Originally recipe called for 1/3 of sugar. Since we have a sweet tooth i increases it
- Kesari thickens overtime
- Carefully Release the pressure immediately otherwise sugar syrup will become watery
- If your Kesari is bit watery even after 25 minutes. Try to keep it for some more time or cook in medium flame for a minute
- If you are using cashew sauté in ghee and add
- Dry fruits, saffron can also be added
Ingredients:
Rava – 1/4 cup
Sugar – 1/2 cup
Water – 1 cup
Cardamom powder – 1/4 tsp
Food color – generous pinch
Ghee– 2 tbsp
Nuts- as required
How to make Rava kesari with step by step pictures:
- In a wide pan on medium flame, add Rava and 1 tsp of ghee. Double roast the Rava till the raw smell goes off completely. Switch off
- Add water, sugar, cardamom powder and food color to a 2 liter cooker. Stir well
- Add 1 tbsp of ghee and give a stir
- Put the weight value and cook in medium flame for one whistle
- Carefully Release the pressure immediately
- Add the double roasted Rava to the sugar syrup and mix well
- Close the lid and let the cooker sits in room temperature for atleast 20 minutes without disturbing
- Open the cooker and stir well. Add remaining ghee. Lump less Kesari is ready. Garnish nuts and enjoy😋
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