Pressure Cooker Rava Kesari - South Indian Style

Step 1: Roast Rava

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

Step 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.

Step 3: Add Rava and Cook

Reduce the flame to low (sim). Gradually add the roasted rava to the boiling liquid while continuously mixing for about 1 minute 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 steam starts to escape before the whistle.

Step 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.

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

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

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

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

• Substitute white sugar with jaggery, brown sugar, or palm sugar for a different flavor profile.

• For an authentic Karnataka flavor, add a tiny pinch of edible green camphor or a couple of cloves along with cardamom powder.