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.
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.
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.