Friday, June 29, 2012

Rava Kesari with Kejur Gur

Rava Kesari is an all-time favourite.  This one here is prepared with the Kejur Gur or Jaggery that is made only in the winter months in Bengal.  We were introduced to this delicious jaggery by a friend EB.  She brought it for us and we have been using it sparingly. What I also like about is the unique subtle taste and also that it has no impurities like the local jaggery.    It melts easily and has to be kept under refrigeration as the summer sets in.  I wish I could store some kilos of it to last a whole year.  To those who do not have kejur gur, you can substitute it with the normal jaggery or maybe brown sugar. 

Ingredients:


Semolina - Rava - 1 cup
Kejur Gur -  150-175 gms
Ghee - 3 tbsp ( you could also use more - it improves the taste)
Cashew, raisins, almonds - for garnish
Cardamom powder - 1/4 tsp (optional )

Heat the ghee.  Fry the nuts and raisins.  Keep aside.
In the same pan , roast the semolina till it begins to change colour

In another pan heat the jaggery with a little water till it dissolves.
If using ordinary jaggery -strain to remove impurities and keep back on fire till it froths to a golden brown colour.
The liquid needed would approximately be about 2 1/2 cups for a cup of rava. So keep some hot water ready.

You can put back the rava in the pan and then add the hot jaggery syrup slowly while stirring all the time.
or
Put the syrup on the stove and gently mix in the roasted rava

Mix and bring to halwa consistency.  If required add more ghee.
Add the fried nuts and raisins. And the powdered cardamom
And the kesari is ready.
Have it warm. But tastes good when cold too.

26 comments:

  1. I've never done this with jaggery, looks so good and I like the earthy color..

    ReplyDelete
  2. perfectly made.. cant take off my eyes from the screen :)

    ReplyDelete
  3. I have not tasted the kesari with jaggery before, looks food Radha, Maybe next time I will try making it with the jaggery I have in hand.

    ReplyDelete
  4. oh!!! looks adorable!!!

    if u have time plz visit my blog

    VIRUNTHU UNNA VAANGA

    ReplyDelete
  5. is the keju gur made from sugar jaggery or palm sap? feel like having this kesari.... just had dinner and no sweet and i see your blog post :-)

    ReplyDelete
    Replies
    1. I think it is from the sap. I love that bit of sweet after dinner too!

      Delete
  6. i never tasted kesary jaggery combo.Tasted well and flavorfull...

    ReplyDelete
  7. Never tried kesari with jaggery,sounds absolutely interesting..Looks absolutely divine and mindblowing.

    ReplyDelete
  8. Nice recipe Radha. It reminds me the film "Saudagar" starring Amitabh & nutan where they were traders of kajur gur (Date nectar)..... I always wanted to taste them but never hit one in any shop....

    Mira’s Talent Gallery

    :-) Mira

    ReplyDelete
    Replies
    1. yes, I remember that film! But did not know it was the kejur gur.

      Delete
  9. I haven't tried jaggery rava combo. May be try next time.

    ReplyDelete
  10. Rava kesari looks so inviting..yumm!

    ReplyDelete
  11. Slurp! looks fabulous...it the Kejur gur means palm sugar?

    ReplyDelete
    Replies
    1. supposedly made from the sap of the palm.

      Delete
  12. Lucky you Radha; kesari with gur is really tasty but have never tried with this gur.

    ReplyDelete
  13. Interesting n delicious keasari, adding jaggery sounds new to me...

    ReplyDelete
  14. Loved the idea of making it with jaggery..must try..
    Prathima Rao
    Prats Corner

    ReplyDelete
  15. Thankyou Radha. I take pictures for the blog in natural light and never use flash. Maybe that is the reason that my posts are few and far...:-)
    I still prefer a 'normal' angle while 'looking' at food but for some, I just stand up on a stool and take the snapshot from 'above'.
    I used a favourite point and shoot Nikon for a very long time. Recently I switched to an DSLR but I still use a really good quality point and shoot Nikon camera for some blog posts. My email is: tiffincarrieranticques AT gmail DOT com

    ReplyDelete
  16. kesari looks delicious. I have never heard of making it with jaggery. but nice one

    ReplyDelete
  17. The Kejur gud is new to me the rava looks yummy.

    ReplyDelete
  18. Just mouthwatering...would love to have some!

    ReplyDelete
  19. I've had the bengali gur in the fridge and have been wanting to try out something with it and now so glad to read your recipe here! Will try this out...have you ever used this gur whilst making curd? Do they make 'mishti doi' with this??

    ReplyDelete
    Replies
    1. I am not too sure about the mishti doi. I just love it but there are sites that even have a microwave mishti doi recipe. I think you need to reduce the volume of milk, add the gur and the curd to set into the delicious doi.

      Delete

Some time to spare? Do leave a comment. Thanks.

LinkWithin

Related Posts with Thumbnails