Life is just whirlwind at my end…..with my lil one taking her baby steps and wants to touch, taste, conquer and destroy everything which comes on her way…..my day goes running behind her……I know you sweet people had warned me about this…..but all for the good reason…I am not complaining…just wanted to tell you what’s keeping me busy these days…..It’s fun to play with her and watch her play. Taking out camera to shoot pictures and that too food pictures is looking Mission Impossible to me. But when you are passionate about a thing you go leaps and bounds in doing it. That is what I am doing right now….Squeezing out time to take pictures and making a post. Although blogging has gone through a major makeover these days…..don’t you agree then stay tuned for my next post on changed interface……
Now coming to today’s recipe it’s a simple and gratifying dessert which I learned from my mom……it’s my dad’s all time favorite sweet….takes less time in preparation, involves less ingredients and above all it’s rich, creamy and yummy. It’s a simple rava kesari with a twist you can say…. and the twist is instead of semolina you add wheat rava/cracked wheat and no milk. Addition of fennel seeds impart rich aroma to the recipe, saffron makes it rich and wheat rava makes it creamy……Try it to taste it…… INGREDIENTS:
- 1 cup Wheat Rava/Daliya/Cracked Wheat/Godhuma Rava
- 3 cups Water
- 1 tbsp. Fennel seeds/Sauf
- ½ tbsp. Cardamom powder/Elaichi powder
- 1 ½ cup Sugar
- 3-4 tbsp. Ghee
- 1 tbsp. of lukewarm Milk
- Few strands of Saffron/Kesar
- Mix lukewarm milk and Saffron in a small bowl and set aside.
- In a heavy bottom cooking vessel, add 1 tbsp. of ghee and fry cashews on low flame until they turn light brown. Turn off the flame and set aside.
- Now in the same pan add remaining ghee and fry wheat rava until lightly colored on low flame. Set aside.
- Now in the same pan add water, fennel seeds, milk+saffron mixture and cardamom powder. Give the mixture a stir and allow it to boil. Now lower the flame and start adding the wheat rava by continuously stirring to avoid lumps.
- Cook till rava is completely done. Now add sugar to the mixture and give it a nice stir.
- Cook until the sugar dissolves. Garnish with fried cashews and serve hot or at room temperature.
- The cooked wheat rava should be runny as it tends to thickens up upon cooling.
- This sweet is mostly made with gur/jaggery. But I somehow like it when prepared with sugar.
- Adding sugar before adding wheat rava may tend to delay the process of cooking wheat rava.
- If the mixture tightens up when sugar dissolves then you can add little water to adjust consistency.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.