Rava kesari or Sajjige as we call it is one dessert that does not need any introduction. I think this is one of the easiest and most common sweet dish that is prepared in most of the Indian house holds. This halva is a customary offering during Sathyanaraya Pooja. It is also called as Sapaatha Bhaksha.
Needless to say, this was one of our favourite dishes during our growing years. Since me and my little sister knew that this pudding could be conjured in minutes, we would often pester my mom to make it for us. Sajjige used to be our weekend breakfast treat. Even after all these years, I ask my mom to make sajjige for me every time I visit her.
This recipe for the opulent dessert is just the basic recipe. There are several ways you can dress this dish up. You can flavour this pudding with chopped fruits like banana, pine apple or mango. Or, you can add other nuts like almonds, hazelnuts or walnuts. You can also caramelise the sugar for a contemeporary twist. This is one dessert where you can let your imagination go wild. This pudding when served hot can make an irresistible dessert. No matter how full you are, there is always room for at least two helpings of this dessert in the end
Rava Kesari recipe
Preparation time: 10min
Cooking time: 10min
Rava or semolina- 1-1/2 cup
Ghee- 1 cup
Cashew nuts- 3tbsp, chopped
Sugar- 1-1/2 cup
Cardamom powder- 1/2tsp
Salt- a small pinch
Saffron- 8-10 strands
- Soak the saffron strands in a tea spoon of warm milk and set aside.
- Heat a tea spoon of ghee in a pan, add the cashew nuts and raisins and fry till they turn brown. Remove from the pan and set aside.
- Heat another tea spoon of ghee in the same pan.Add the semolina and fry till it turns brown and Fragrant. Take off the heat and keep aside.
- Combine the milk, ghee and the saffron mixture in a thick bottomed saucepan and allow it to simmer for 3-4min.
- Gradually add the semolina and mix gently to break any lumps. Add the sugar and salt and mix well. Cover and allow the mixture to cook for 2-3min umtill all the liquid is absorbed.
- Stir in the powdered cardamom and the fried nuts and raisins and mix well.
- Serve rava kesari either hot or at room temperature