Rava Kesari (Indian Semolina Pudding)
I’m not really a fan of semolina pudding or cardamom, but this is definitely worth a try. The cashew nuts, one of south India’s biggest exports, give a fantastic texture, a chewiness, which is what the dish needs, but you could also try pistachio nuts.
You Will Need: (Serves 2 Rava Kesari)
- 2 tbsp Ghee, or a mix of Sunflower Oil and Butter
- 3 tbsp Semolina
- Small handful of Cashew Nuts, slightly chopped
- Small handful of Raisins
- 300ml Milk
- 1 clove of Cardamom Seeds, peeled and segmented
- 1 ½ tbsp. Caster Sugar
To make the rava kesari, begin by heating either the ghee or the oil/butter mix in a pan gently, ensuring it doesn’t burn. Bit by bit, add the semolina. Stir until it’s coated in the oil, then add the cashew nuts and the raisins. Stir for another minute before adding the milk (add more or less according to your pan – it should be a milky consistency). Next add your cardamom pods and the sugar. Bring to the boil and serve.