Ravakesari is something that I grew up with. Roast the semolina without browning them. RavaKesari. Once semolina absorbs all the moisture, add sugar and stir to combine
Kuk's Kitchen keeping you company in your culinary journey
I have few recipes for kesari in this blog like ravakesari, pineapple kesari and semiya kesari. Whenever people drop in or when we call people for virunthu(we invite newly married couples for lunch or dinner), the first sweet which amma makes is kesari
Even people who don't like the regular rava upma would like this Kichadi and as for me, I love the flavor from the ginger and garlic and ghee and it tastes great with some coconut chutney on the side
not added raisins to the kesari, you roast about a tbsp of raisins and add it. Rava/Semolina Roasted. already posted a plain RavaKesari and Mango Kesari earlier
For the mango ravakesari, I cooked the pureed mango for few minutes to get a more intense fruity mango flavor in the kesari and added some chopped mango cubes at the end
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Upma is made of Rava or Sooji and in english semolina or creame of wheat. So I generally roast semolina nd keep it in an air tight container and whenever I want to cook upma ,I use this roasted rava
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