How much ghee is necessary for a non-sticky, rich Rava Kesari, and at what stages should it be added?

Question

How much ghee is necessary for a non-sticky Rava Kesari? Find out at what stages you should add it for a rich and perfectly textured sweet.

Answer 1

For a non-sticky, rich Rava Kesari, you'll need approximately 1/2 cup (120ml) of ghee per 1 cup (200g) of rava (semolina). Add it in three stages: while roasting the rava, while cooking the rava with water, and at the end for richness and shine.

Detailed Explanation:

Achieving the perfect Rava Kesari texture hinges on the right amount of ghee and its strategic incorporation. Here's a breakdown of how to use the ghee effectively:

1. Roasting the Rava (Semolina): Begin by heating 2 tablespoons of ghee in a heavy-bottomed pan or kadai. Add the rava and roast it on low to medium heat until it turns fragrant and slightly golden. This usually takes about 5-7 minutes. Roasting the rava in ghee prevents it from clumping later and enhances its nutty flavor.

2. Cooking the Rava: After roasting, add boiling water (usually 2 cups of water for 1 cup of rava) to the pan. Be careful as it will splatter. Stir continuously to avoid lumps. Once the rava has absorbed most of the water, add another 2 tablespoons of ghee. This helps the rava cook evenly and prevents it from sticking to the pan.

3. Final Touches: Once the rava is cooked and has a porridge-like consistency, add sugar (usually 1 cup for 1 cup of rava), saffron-infused milk (optional), cardamom powder, and the remaining ghee (about 4 tablespoons). Mix well until the sugar dissolves completely and the Kesari becomes glossy and comes together. The final addition of ghee gives it a rich, melt-in-your-mouth texture and a beautiful shine.

Pro Tip:

Use good quality ghee for the best flavor. Homemade ghee is ideal, but if you're using store-bought, opt for a brand known for its authentic taste. Adding warm milk infused with saffron strands enhances the color and aroma of the Kesari.