Rava Kesari

A melting texture that glides on the tongue, punctuated by the crunch of golden roasted cashews. The warm scent of cardamom and ghee permeates every grain of semolina.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 665
• Protein: 7 g
• Carbs: 86 g
• Fat: 32 g

Ingredients

• 150 g Durum wheat semolina ( fine )
• 200 g White sugar
• 100 g ghee
• 400 ml Mineral water
• 50 g Roasted salted cashews ( crushed )
• 30 g Raisin
• 1 tsp Cardamom powder
• 1 pinch Saffron

Instructions

1. Roasting the semolina

   Heat a spoon of ghee in a pan. Pour in the semolina and stir constantly over medium heat. The semolina is ready when a biscuit-like aroma is released and it is hot to the touch, without having browned.

2. Browning the dried fruits

   In another small pan with a bit of ghee, brown the cashews until golden. Add the raisins at the end; they should puff up like beads under the heat. Set aside.

3. Preparing the syrup

   Bring the water to a boil in a saucepan with the sugar and saffron. The sugar must be completely dissolved and the water must be at a rolling boil.

4. Incorporation and cooking

   Lower the heat and pour the semolina in a thin stream into the boiling water while whisking vigorously to avoid lumps. The mass will thicken quickly and pull away from the sides.

5. Binding with ghee

   Add the remaining ghee, cardamom, and dried fruits. Mix until the fat is completely absorbed. The preparation should be shiny, supple, and not sticky to the fingers.

Chef's tips

• Roasting the semolina is key: it must be very hot but should not brown to keep a vibrant color.
• Always use boiling water to prevent the semolina from becoming pasty.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat with a splash of water to restore suppleness.