Pressure cooker Rava kesari recipe
Easy to make Rava kesari recipe in Pressure cooker, beginner cooking recipe
Servings: 3
Equipment
- 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
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.
