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| Name | Rava Kesari Recipe | How To Make Milk Rava Kesari | Quick & Easy Dessert Recipe By Sneha Nair |
| Video Uploader | Video From Get Curried |
| Upload Date | This Video Uploaded At 14-11-2016 04:34:52 |
| Video Discription | Learn how to make this popular simple, easy and quick dessert recipe, Rava Kesari with milk only on Get Curried. The term Kesari refers to saffron. Rava Kesari is a very popular South Indian Sweet that is often made for festive occasions or special days and even offered to Gods as Prasad during rituals. Milk Rava Kesari Ingredients: 2 Cups Milk 1 cup Semolina 3/4th Cup Sugar 3 Cardamom Saffron Ghee Raisin Cashew Method: - Heat Milk on a low flame in a wok. - Roast semolina for a couple of minutes and once done add this to the milk and mix well without lumps. - Add sugar and cardamom to the rava mixture and mix everything well. - Soak saffron in hot milk and add it to rava mixture and mix it well. - Once done allow it to rest. - In a pan heat ghee and allow the raisins to fluff once fluffed, add it to the rava mixture. - In the same pan, fry cashews until golden brown and mix everything well. - Delicious Rava Kesari is ready to be served! #RavaKesari #MilkRavaKesari #GetCurried #IndianDessert Host: Sneha Nair Copyrights: REPL Subscribe and Get regular Updates: http://bit.ly/SubscribeToGetCurried https://www.facebook.com/GetCurried https://twitter.com/Get_Curried https://instagram.com/getcurried Kesari bath or kesari baat (Kannada: ಕೇಸರಿ ಬಾತ್) is a sweet Indian food that is common throughout the country. The classic ingredients used for its preparation are semolina, sugar, ghee (usually), water, and milk. The sweet most commonly known as Jonnadula Halwa in certain parts of northern India. The precise composition of Kesari bath varies regionally depending on the availability of ingredients. The dish might be prepared with pineapple, banana, mango, coconut, or rice. Claims to the origin of the dish are made by Karnataka, Tamil Nadu, and other regions of South India. The dish is common in the cuisine of Karnataka as well as of multiple regions in South India and is a popular dish during festivals such as Ugadi. The word kesari in multiple Indian languages refers to the spice saffron which creates the dish's saffron-orange-yellow-colored tinge.Though it is a sweet dish, in Andhra Pradesh, Karnataka, Kerala and Tamil Nadu, it is prepared not only as a dessert but also for normal breakfasts. It is also served with uppittu or khara bath, and a serving of both dishes on one plate is popularly called "chow chow bath". In North India, it is served as a sweet dish called sheera or suji halwa. It is much simpler with little or no ghee, no color or saffron in contrast to the actual traditional recipe of Karnataka. It is commonly known as sheera in Marathi/Hindi, rava kesari in Malayalam, Telugu and Tamil, and suji halwa in North India and Bangladesh. |
| Category | Howto & Style |
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