Rava Kesari (Suji Kaa Halwa)
by Venkatachalam Narayanan.
Rava Kesari is a popular sweet item in southern India.
Semolina (in Swedish, mannagryn ) – 1 cup
Sugar – 1.5 cups
Butter (smör, no salt) – 1 cup
Water – 2.5 cups
Cardamom powder – 1 tsp (for flavor – optional)
Cashew nuts (broken in to 2 pieces) – 10
Raisins – 10
Heat 1 tsp. of butter in a frying pan, add mannagryn to it and fry till the fresh smell of the mannagryn goes off (say 3 minutes). Keep it aside.
Fry cashew nuts and raisins with butter in a separate pan.
In a pot, boil 2 1/2 cups of water for 5 minutes. Add the roasted mannagryn into it and let it boil for another 7 minutes (keep stirring while adding, to avoid lumps).
When fully cooked, add the sugar and stir well until sugar is fully dissolved. Keep on pouring butter in small quantities every now and then until the mixture becomes solid.
Add cardamom powder and mix it well. Garnish it with fried cashews and raisins.
This dish can be served hot or cold.