Pressure Cooker Rava Kesari - South Indian Style

Ready in

15 mins

Cuisine

Indian · South Indian

Prep Time

5 min

Cook Time

10 min

Serving

4 People

Difficulty

Easy

Calories / Serving

~600 kcal
Recipe by Uthami Kitchen on YouTube
Adjust Servings
Measurements
Tap an ingredient to mark it ready0 of 8 ready
All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Roast Rava

    Add 1 cup of rava to a pressure cooker. Add 2 tablespoons of ghee and roast on medium flame for until fragrant but not brown. Transfer the roasted rava to a separate plate and set aside.

  2. Prepare Liquid Base

    In the same pressure cooker, add 1 tablespoon of ghee. Add 1.5 tablespoons of cashews and 1.5 tablespoons of raisins and roast until they turn golden brown. Then, add 3 cups of water and 1 cup of sugar. Mix well until the sugar completely dissolves. Add a few drops of food color (optional) and 3 tablespoons of ghee. Bring the mixture to a boil.

  3. Add Rava and Cook

    the flame to low (sim). Gradually add the roasted rava to the boiling liquid while continuously mixing for about to prevent lumps. Add 1 teaspoon of cardamom powder and mix again. Pour 1 tablespoon of extra ghee on top. Close the pressure cooker lid and cook on medium flame for 1 whistle, or until starts to escape before the whistle.

  4. Finish and Serve

    Once the pressure is naturally released, open the cooker. Gently mix the kesari. The texture should be soft and fluffy, with no stickiness or lumps. Serve hot, optionally garnished with a few extra roasted cashews.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 1 swap

  • No Ghee?

    • Unsalted butter (1:1)
    • Neutral oil (1:1, lacks the toasted note)
AllergensThis recipe contains dairy and nuts.
dairynuts

Storage & Leftovers

Keep your leftovers fresh and ready to enjoy.

  • Store

    This perfect recipe is ideal for beginners, resulting in a melt-in-your-mouth dessert that stays fresh for up to two days without becoming sticky or lumpy.

Variations

Simple ways to adapt this recipe.

  • Substitute white sugar with jaggeryIngredient swap

    Brown sugar, or palm sugar for a different flavor profile.

  • For an authentic Karnataka flavorCustomise

    Add a tiny pinch of edible green camphor or a couple of cloves along with cardamom powder.

Helpful Tips

Small details that can improve the final result.

  • Flavour tipRoast the Rava in Ghee

    Roast the rava in ghee on medium flame until fragrant but not brown to prevent lumps and ensure a soft texture.

  • Cooking tipAdd Rava Gradually to the

    Add rava gradually to the boiling water while continuously stirring to avoid any lumps from forming.

  • TipCooking in a Pressure Cooker

    Cooking in a pressure cooker for just one whistle ensures a perfectly cooked, fluffy, and non-sticky kesari.

  • Flavour tipThis Kesari Can Be Stored

    This kesari can be stored for up to two days without compromising its texture or taste.

Was this recipe helpful?

Comments (0)

Sign in to leave a comment on this recipe.

Loading comments...