Pressure cooker Rava kesari recipe

Pressure cooker rava kesari recipe | Easy to make Pressure cooker kesari recipe, perfect beginner recipe. Rava kesari in a pressure cooker – recipe with step-by-step instructions and full video.

Rava kesari | sooji ka halwa is a popular and simple Indian sweet. It is made with rava | semolina | sooji, and sugar. Though it is a very simple recipe, many people get lumps while adding water to the roasted semolina. Especially while scaling up the recipe and making it for a huge crowd, there are chances that you get lumps.

This recipe is a foolproof Rava kesari recipe, made in a pressure cooker and a perfect one for beginners. I saw this recipe in Arch’s flavour factory and tried it a long time back. It was a huge success. From that time itself, I wanted to post this recipe. Recently for a temple gathering, I made the same recipe with 3 cups of Rava in a 5-liter pressure cooker and it is a huge success. I made everything in 45 minutes and used just 2 vessels and I can say it is a no-hassle recipe.

During my initial days of marriage, I once made kesari for a group of 25 people and messed up while adding the roasted sooji in hot water. It created lumps and I had a very tough time, breaking the lumps. If you are a beginner and want to make kesari either on a small scale or large scale I highly recommend you try out this recipe.

If you are planning to make Kesari in bulk for Navaratri guests or any other family function, I highly recommend you to follow this method.

Also check out my Kalyana rava kesari, aval kesari, semiya kesari, mango kesari and atta halwa recipe.

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5 from 1 vote

Pressure cooker Rava kesari recipe

Easy to make Rava kesari recipe in Pressure cooker, beginner cooking recipe

Course Sweet

Cuisine South Indian

Keyword Festival recipes, sweets

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting time 20 minutes minutes

Total Time 40 minutes minutes

Servings 3

Author Jeyashri suresh

Equipment

• Pressure cooker
• Sauce pan

Ingredients

• ½ cup rava
• ¼ cup oil + ghee
• 3 tbsp finely chopped cashew nuts

For sugar syrup

• 1 cup sugar
• 1.5 cups water
• 2 pinches kesari color | orange food color
• ½ tsp cardamom powder

Instructions

• In a pressure cooker add the ghee and oil. I took equal amount of oil and ghee. If you want you can take full ghee itself.
• For vegan version use oil only.
• Using oil and ghee maintains the texture of the kesari even after few hours.
• Use any neutral oil. I used sunflower oil.
• Add the cashew nuts and rava |sooji to the oil ghee mixture.
• Add everything at the same time.
• Simultaneously, on the other stove, keep the water in a saucepan and add the sugar, kesar food color and cardamom powder.
• Let the sugar get dissolved, no need to get any string consistency.
• Let this boil in a medium flame.
• Roast the rava in low- medium flame for 3-5 minutes.
• Once you see the cashew nuts are turning golden brown it is the right consistency.
• It will take around 4 minutes.
• By this time the water must be boiling.
• Switch off both the stove.
• Add the sugar syrup to the roasted sooji | rava.
• It will be watery only, so do not worry.
• Mix well.
• Close the cooker and place the weight on it.
• Keep this undisturbed.
• After 20 minutes, open the cooker.
• Mix this from sides. Perfect Rava kesari is done.

Video

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Notes

1. I used 2 litre pressure pan for this recipe.

2. If you are doubling the recipe use a bigger size cooker as it will fluff up.

3. I once made it with 3 cups of sooji in a 5-litre cooker for a temple function and turned out perfectly well. It also retained the same soft texture for 4-5 hours.

4. You can use jaggery or brown sugar too.

5. You can add a few pineapple bits to the water and make it pineapple kesari too.

• In a pressure cooker add the ghee and oil. I took equal amount of oil and ghee. If you want you can take full ghee itself.
• For the vegan version use oil only.
• Using oil and ghee maintains the texture of the kesari even after a few hours.
• Use any neutral oil. I used sunflower oil.
• Add the cashew nuts and rava |sooji to the oil ghee mixture.
• Add everything at the same time.

• Simultaneously, on the other stove, keep the water in a saucepan and add the sugar, kesar food color, and cardamom powder.

• Let the sugar get dissolved, no need to get any string consistency.
• Let this boil in a medium flame.

• Roast the rava in low- medium flame for 3-5 minutes.
• Once you see the cashew nuts are turning golden brown it is the right consistency.
• It will take around 4 minutes.

• By this time the water must be boiling.
• Switch off both the stove.

• Add the sugar syrup to the roasted sooji | rava.
• It will be watery only, do not worry.
• Mix well.

• Close the cooker and place the weight on it.
• Keep this undisturbed for 20 minutes. No need to keep it in flame.

• After 20 minutes, open the cooker.

• Mix this from sides. Perfect Rava kesari is done.

Notes:

Notes:

1. I used 2 litre pressure pan for this recipe.
2. If you are doubling the recipe use a bigger size cooker as it will fluff up.
3. I once made it with 3 cups of sooji in a 5 litre cooker for a temple function and turned out perfectly well. It also retained the same soft texture for 4-5 hours.
4. You can use jaggery or brown sugar too.
5. You can add few pineapple bits in the water and make it pineapple kesari too.