Baked Rava Kesari | Semolina Saffron Cake

Rava Kesari is my all-time preferred sweet dish and the one that I even have fondest reminiscences with. It is the primary recipe that I along with my cousin attempted while we had been domestic on my own at her vicinity. It become a disaster :-D

Baked Rava Kesari | Semolina Saffron Cake

Rava Kesari, Kesari Bath, Sooji Halwa, are all sisters of the same mother - Sweet Semolina Pudding. Rava Kesari is a South-Indian version where Rava means Semolina and Kesar is the name of  Saffron flower. Traditionally it is made with equal portions of Semolina, Sugar and Ghee and flavoured with cardamom and saffron colour. Yes, saffron was not accessible like today, so those days people used to use artificial saffron colour. What will surprise you is there are quite a few different methods to prepare it which is what confuses a beginner. InshaAllah, I will try to share my version soon. Not today!

Today, I am sharing the baked version of Rava Kesari. I have made Namoura or Basbousa  and a very popular Mango Basbousa several times but it never occurred to me that our very own Rava Kesari can also take that form! So this is my first attempt and it can't go wrong so I am not trying again anytime soon because I am trying to cut down sugar and get back to a healthy weight.

Baked Rava Kesari | Semolina Saffron Cake

  1. Make the syrup
  2. Prepare the batter
  3. Bake
  4. Pour cold syrup over hot cake

INGREDIENTS

For the saffron flavoured sugar syrup:

1/2 cup sugar

1/4 cup water

Splash of lime juice

a pinch of saffron strands

1 green cardamom

For the Rava Kesari batter:

3/4 cup high-quality semolina (Rava)

1 tablespoon desiccated coconut (optional but advocated)

1/four cup melted ghee

Mix and heat up those:

2 tablespoon sugar

1 tablespoon ghee

1/four cup milk

1/four cup prepared syrup

METHOD

Prepare the syrup:

Boil the sugar and water until all of the sugar is dissolved. Do now not stir. Add rest of the components and boil for five to eight minutes. Switch off and hold aside.

Make the batter:

Take time and blend semolina and ghee the usage of finger-hints or a rubber spatula till every little bit of Rava is coated with ghee. Stir within the desiccated coconut if the usage of. Warm the rest of the ingredients and fold it into the semolina ghee bowl. The batter might be thick.

Bake the Rava Kesari:

Preheat oven to 190c with rack inside the center. Grease a shallow cake pan with ghee. Dump the organized dough-like batter and degree it evenly. Use a butter knife and make lines to reduce quantities and sprinkle some slivered pistachios or place cashews. Bake for 25 minutes or until the pinnacle is browned and facets leave. Remove from oven and pour the ultimate cooled saffron flavoured sugar syrup all over. Serve warm or room temperature.

The texture is crispy top and gentle inside and average sweet and scrumptious. Perfect with a cup of black espresso or after an excellent meal!

NOTE:

When I made this, I had used milk which I usually don't use in my version of Rava Kesari but some recipes do use milk. So you can either use milk or replace with water. None of my recipes uses artificial colour so here I have used saffron because there is no other way to get the flavour. But if you want only the colour, then use a pinch of turmeric instead and add more cardamom or rose water for flavour.

Baked Rava Kesari | Semolina Saffron Cake

I am a sucker for semolina so you can find some interesting Rava recipes here!

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