Rava kesari is a famous south indian dessert made from semolina (rava/sooji), sugar, ghee, and flavored with cardamom. Historically made in a pan, this strain cooker method speeds up the cooking process and guarantees a gentle, soften-in-mouth texture with less attempt.
Components:
1 cup rava (semolina/sooji)
1 cup sugar
2½ cups water
4 tbsp ghee
some saffron strands or a pinch of meals color (elective)
¼ tsp cardamom powder
10 cashews
10 raisins
Commands:
1. In a pressure cooker (without the lid), warmness 2 tbsp ghee. Fry cashews until golden and raisins till they sing his own praises. Remove and set apart.
2. Within the same cooker, upload the rava and roast on medium flame till fragrant and mild golden. Stir continuously to keep away from burning.
3. In the meantime, in a separate pot, boil 2½ cups of water. Add saffron or food color to the water.
4. Carefully pour the recent water into the roasted rava within the pressure cooker. Stir well to prevent lumps.
5. Near the lid and cook for 1 whistle on low flame. Flip off the warmth and allow the pressure to release clearly.
6. Open the lid, add sugar, cardamom powder, and last ghee. Blend nicely — the aggregate will loosen slightly.
7. Cook dinner on low warmness for 2-three minutes, stirring continuously, until it thickens and leaves the perimeters of the cooker.
8. Garnish with fried cashews and raisins. Serve heat.
This strain cooker rava kesari is short, fluffy, and rich — best for festive activities or a marvel sweet deal with. The pressure cooking technique saves time and enhances the smooth, pudding-like consistency that makes this dish definitely delightful.
Disclaimer: this content has been sourced and edited from indiaherald. While we have made adjustments for clarity and presentation, the unique content material belongs to its respective authors and internet site. We do not claim possession of the content material..jpg)
click and follow Indiaherald WhatsApp channel