Rava Kesari

Ingredients

Rava/Semolina: 1cups

Sugar: 1 cup

Water: 2 cups

Ghee: 4tbsp+1tsp

Fried Cashew and raisins as needed

Cardamom Powder: 1tsp

Salt: a pinch

Kesari Color: a pinch

Method Of Preparation

Take a tray grease it with 1tsp ghee to set the keari and keep aside.

Heat a pan and dry roast the rava for 2 min or till aroma comes. Transfer this to a bowl. Add water to the pan and bring it to boil. Then add the fried rava little by little and keep stirring so that the lumps are not formed. Keep in medium flame and stir well till it becomes thick.

Add sugar kesari color and salt to it. Keep stirring. When it starts leaving from the sides add ghee and cardamom powder. Switch of the flame when it stop sticking to the pan at all. Transfer it to the greased tray. Decorate it with cashews and raisins.

Let it cool and cut it into desired shape and serve.

Vermicelli Halwa

Ingredients

Condense Milk: ½ cup

Roasted Vermicelli: 1cup (the thin one)

Rava/semolina: ¼ cup

Water: 2cups

Sugar: 3-4tbsp or as needed

Ghee: 1tbsp

Cardamom powder: ½ tsp

Almonds/Pistachio/Cashew: for garnishing

Method Of Preparation

In a pan add water sugar and bring to boil.

When boils add in vermicelli and rava to it and keep stirring.

Add in condense milk when it gets cooked.

Continue stirring till it gets thick. Add ghee and cardamom powder. Switch off the flame.

Transfer it to a greased tray and garnish with nuts and cover with a cling film or keep closed with a lid so that the top don’t gets dried up.

When cools cut into square pieces and serve.

Semolina Balls

Ingredients

Egg: 1

Rava/ Semolina: 1-1 ½ (add semolina according to right consistency)

Baking Powder: ¼

Salt: a pinch

Sugar: 2 ½ tbsp.

Rose Essence: 1tsp (optional, just to take off the egg smell)

Oil: for deep frying    

Method Of Preparation

Beat egg, salt and sugar thoroughly.

Then add rose essence and baking powder to it.

Then add rava little by little till you get the consistency to roll the dough to balls.

Make small balls.

Heat oil in a pan and deep fry till it becomes golden brown in a medium flame.

Serve with tea.

Vettu Cake/Deep Fried Cake

Recipe Source: Recipes Mine

Ingredients

All purpose flour: 1 cup

Rava (semolina):1/4 cup

Egg: 1

Baking powder: ¼ teaspoon

Sugar: 1/4cup

Cardamom powder: ½ tsp

Oil: for frying

Method Of Preparation

In a bowl mix, flour, rava, cardamom powder and baking powder set aside. In a medium sauce pot add sugar and egg and when it slightly beaten add the flour mixture to form smooth dough and set aside for 40 minutes resting. (Add only enough flour to make smooth dough).When you are ready to fry, heat oil in a deep bottomed pan. Shape the smooth dough into a log and then cut them small square pieces. Make a deep cut in the center. Fry them in medium heat .Make sure that oil is not too hot then outside gets burns earlier and inner dough will not be cooked. Once they are cooked remove from the oil using a slotted spoon and transfer to kitchen towel to remove excess oil.

Semolina-Plantain Cake

Ingredients

Ripe Plantain/Banana: 2 big

Milk: 2 cups

Eggs: 2

Semolina/rava: 250gms

Maida/Plain Flour: 6tbsp

Salt: pinch

Sugar: 1 cup (adjust as per taste)

Baking Powder: 1tsp

Baking Soda: a pinch

Essence any flavor: ½ tsp

Refined oil: ¼ cup (can use butter too)

Honey: for glaze

Method Of Preparation

Boil the banana with required water till it is well cooked. Drain and peel.

Powder the sugar and keep aside.

In a blender add boiled banana, milk, egg, essence and refined oil.

Blend well.  Transfer it to a bowl.

Then add baking powder, baking soda, sugar and salt to it.

Mix it with balloon whisk. Then add semolina and maida to it.

Mix well. Transfer this to a greased baking tray.

Bake in the preheated to about 75-80 minutes at 160⁰C or till done.

Remove from the oven and give it a honey glaze vigorously.

Slice when cooled and serve.

Basbousa/Semolina Cake in Sugar Syrup

Ingredients

Semolina/Rava: 1 ¼ cup

Flour: ½ cup

Egg: 1

Milk: ¾ cup (or adjust as needed to get thick batter)

Baking Powder: 1tsp

Baking Soda: a pinch

Butter: 8tbsp

Sugar: ¾ cup

Sugar Syrup

Water: 1 cup

Sugar: 1 cup

Rose water: 1tbsp

Lemon Juice: 2tbsp

Almonds/Any nuts: for topping

Method of Preparation

Sugar Syrup

In a pan add sugar, water and lemon juice. When it comes to boil, simmer the flame and let it be there for 5-6minutes.

Then add rose water to it. Keep for another 2 minutes.

Let the syrup cool.

Basbousa

In a bowl mix together semolina, flour, baking powder, baking soda, and sugar.

In another bowl beat the egg.

Melt the butter and let it come to room temperature.

Add milk, egg, and butter to the flour mix. Mix well with a ladle. The batter consistency should be thick.

Preheat the oven.

Transfer the prepared batter to a greased baking tray. Spread evenly.

With a sharp knife cut the basbousa diagonally to diamond shapes.

Keep almonds on each diamond. (I was out of almonds so I kept some cashews)

Bake to about 30-40 minute at 200⁰C or till it is done.

Remove from the oven and move the knife through the cuts we have done prior to baking.

Pour the prepared sugar syrup over the prepared basbousa. Keep it for a while till it gets soaked in sugar syrup.

Serve n Enjoy.

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