Showing posts with label Ravai. Show all posts

Monday, October 11, 2021

Paal Kesari | Milk Kesari | Milk Halwa | Sweet Recipe

Paal Kesari, a delicious and easy to make sweet pudding with semolina, milk and flavored with cardamom & ghee. Traditionally, for kesari, water is used to cook the semolina. But for this kesari, milk is fully used to cook the kesari.

Using milk for cooking the semolina gives great flavor and is rich in taste. And also, here in this milk kesari, i have avoided using any food color like traditional kesari and want to keep that rich cream color as it is. But if you like bright colored kesari, you can add a pinch of orange or red food color in this kesari too.

In our home, kesari is one of the common sweets that we used to prepare for serving with breakfast or as an evening snack. We all loved it very much and this milk kesari is our recent favorite.

Before moving on to the recipe, let's answer some of the FAQs about kesari.

What is the proportion of semolina to milk in this kesari?

For all types of semolina / rava kesari, the proportion of rava to liquid ratio is 1:2. The liquid may be water, milk or any puree like mango or pineapple.

What type of milk is best for this kesari ?

I have used full fat milk for richness. But you can also use 2% milk or even you can use 1/2 amount of milk and 1/2 amount of water for this kesari.

Any other tips for beginners ?

Here are a few tips to make perfect kesari

Make sure to roast the rava till it's aromatic without changing its color.
Make sure that the milk is hot while pouring into the rava, it will avoid the lump formation.
Add the sugar only when the rava is completely cooked and the milk is all absorbed.
If you like to cut the kesari into pieces, pour the kesari onto the ghee creased plate and let it cool for about 30 mins. It would firm up nicely and you can cut into desired shapes.

Hope i have answered almost all the FAQs about kesari, now let's see how to make this delicious rava kesari.

Paal Kesari | Milk Kesari | Milk Halwa

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 4
Recipe Category: Sweet | Recipe Cuisine: Indian

Ingredients
Rava /Semolina - 1/2 cup
Sugar - 1/2 cup
Milk - 1 cup
Ghee - 3 tbsp
Cashews - 5
Cardamom powder - 1/4 tsp

Procedure

Heat the pan with 1 tbsp of ghee and then add the broken cashews and roast till they are golden brown.

Keep the flame in medium and add the rava and roast until they are aromatic.

By the side, heat the milk in a sauce pan and bring into boil. Then pour the milk into the roasted rava slowly with one hand and mix it with another hand.

With a min, the milk would be absorbed by the rava and it's all well cooked, then add the sugar.

The rava mixture starts to loosen a bit because of sugar and then start thicken again. Once it became like a thick mass, add a tbsp of ghee at a time and mix it well.

Finally add the cardamom powder, mix it well and switch off the flame.

Tasty Paal Kesari is ready to serve.

Related : How to make Mango Kesari

Notes:

When you pour milk in to the rava, be careful, it splatter a lot, use long handle spoon helps to mix easily.
Both the milk and rava should be hot, so that no lumps will be formed.
Here i have used whole milk, but you can 2% milk also or you can use 1/2 quantity of milk & 1/2 water.

Thursday, July 19, 2018

Rava Kothu | Rava Munthiri Kothu | Sweet Recipe

Rava Kothu, a delicious deep fried sweet made from semolina balls. If you're hearing this name "Rava Kothu" for the first time, you might wondered what it is !!! Actually it's an another/easier version of the traditional sweet mundhiri kothu, a famous sweet from down south of Tamilnadu, made from green moong dal and jaggery. While we grew up, on every diwali days, either this rava kothu or mundhiri kothu would be one among the diwali sweet list. Compared to traditional mundhiri kothu, making of this rava kothu is bit easy and even beginners can try without any difficulties.

As far as i remember, this kothu was mostly prepared on diwali time only and for the following days of diwali, we used to have this kothu and murukku as snacks for our evening tea time after school. So to recreate the same combo, i made some pottukadalai murukku on the same day i had prepared this rava kothu. Indeed, it is a awesome combo to have on with some hot tea. Glad that i have prepared this combo after such a long time and nowadays no one prepare this kind of sweet in our family or close circle as far as i knew and it almost become extinct now!!!

Rava Munthiri Kothu

Preparation Time : 20 mins | Cooking Time : 20 mins | Makes : 15-18
Recipe Category: Sweet | Recipe Cuisine: Indian

Ingredients
Rava - 1 cup
Sugar - 3/4 cup
Grated Coconut - 1/4 cup
Cardamom powder - 1/2 tsp
Ghee - 1/2 tsp
Water - 1/3 cup
Oil - for frying
For Batter
Maida - 1/2 cup
Salt - 1/2 tsp
Water - as needed

Procedure

Heat a pan with ghee, add the rava and grated coconut and roast till it becomes aromatic and slightly change its color. Remove from heat and transfer into a plate.

In the same pan, add the sugar and water, let the sugar dissolve completely, then add the roasted rava and coconut.

Mix it well, switch off the flame and cover it with lid for 5 mins. Then open the lid and add the cardamom powder and mix it well.

Let it comes to hand bearable temperature and then start making balls from the rava mixture. Heat the oil in a kadai for frying.

For the outer outing, take the maida & salt in a bowl, mix it well and then slowly add the water and make it as thick and flowing batter.

Take a sooji ball, dip it in the maida batter and make sure that the batter coats well on all sides and drop it gently in the oil. Let it fry for few secs.

Then gently flip on the other sides and cook till both sides has light golden brown color, drain the rava kothu from the oil and place it on tissue paper.

Tada, Yummy Rava kothu is ready.

Related: How to make Kasi Halwa

Notes:

In our home, amma sometimes pulse the rava and coconut mixture once in a mixie for fine texture.
Instead of making sugar syrup, in some places after roasting the rava and coconut mixture, they put everything(rava, coconut,sugar and cardamom) in the mixie jar and pulse until it smooth. Later to make balls either hot milk or water is used as needed. So it's such a versatile recipe, you can make changes as per your liking.
If you want, you can add nuts and raisins into it.
No need to check for any sugar consistency, once the sugar is dissolved, you can add the rava and coconut mixture.
Here i have used raw sugar,so the color of the sugar is little brown, but you can use the ordinary white sugar too.
It stays well for days in room temperature.
Make sure that the maida batter coats well on the rava balls.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90

Sunday, February 25, 2018

Rava Upma | Semolina Upma | Breakfast Recipe

Rava Upma, a simple & tasty breakfast/dinner dish that can be prepared in a jiffy for busy days. There were times that i hate upma like anything and don't even want to touch even when i was ravenously hungry. All those things were changed when i started cooking and i guess that i really started to appreciate the simple dishes when i cook on my own. That's when i realized even with simple ingredients, some dishes (like upma, kanji ) are extremely delicious compared to all the restaurant style fancy dishes where the ingredients list itself go for a page.
Now coming to today's recipe, as simple as this recipe sounds, they are high chances that this upma can easily turned to glue(personal experience) like texture!!! Roasting the rava & the water quantity is very important to get the non sticky upma and also while adding the rava, stir it continuously to avoid lumps. If these things are taken care of , then your upma would be delicious. This is the basic recipe, if you want to add more veggies, go for it and make it as you per your liking.

Rava Upma

Preparation Time : 5 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Breakfast | Recipe Cuisine: Indian

Ingredients
Rava/Semolina - 1/2 cup
Pearl onion - 5
Green Chili -1
Ginger - 1/2 inch piece
Grated Coconut - 1 & 1/2 tbsp
Water - 1 cup
Coconut Oil - 2 tsp
Mustard & urad dal-1/4 tsp
Curry leaves - few
Coriander leaves - few
Salt- to taste

Procedure

First let's roast the rava, heat the pan and add the rava, roast it till it becomes aromatic and remove it on the plate.

Peel & chop the onions into small pieces, slit the chili and chop the ginger into small pieces. Heat the pan with oil, add the mustard & urad dal, let the mustard splutter.

Add the onions, curry leaves, ginger & green chili, saute till the onions becomes translucent,then add the water into the pan.

Add salt and let it bring into boil,then add the roasted rava slowly & stir simultaneously.

Once all the water is absorbed, add the grated coconut , mix it well and cover it with lid and keep the flame in low for 2 more mins & switch off the flame.

Finally add few coriander leaves on top and it's ready to serve.

Notes:

Coconut oil gives great flavor to the upma, so highly recommend to use it.
Using non stick helps to avoid sticking at the bottom.
While adding the rava into boiling water, keep stir continuously to avoid lumps.
Some time, i have added 1 tsp of chana dal while tempering for extra crunchiness.
For extra richness, add a tsp of ghee on top while serving.
I personally like the ginger flavor in the upma, but that's pure optional

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#85

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Monday, October 11, 2021