Thursday, August 9, 2012

Ravva Kesari


Ravva/Semolina - 4 cups, fried till golden color
Sugar - 4 cups
Water - 8 cups
Ghee/Unsalted butter - 1/2 cup
Cashews, almonds and raisins - few


  • Heat water until boil. Meanwhile fry almonds, cashews, raisins in butter and keep aside.
  • Add fried ravva, cook for 5 mins. 
  • Now add sugar, fried nuts and raisins. After adding sugar, ravva gets watery due to melting of sugar.
  • Allow it cook until the mix gets cooked. You can notice the ravva is non sticky..confirming that it's done.
  • Immediately empty the kesari onto a plate coated with ghee. 
  • Take an Aluminium foil, spread on top of kesari, press the foil on kesari well so that it gets distributed on the plate without any lumps.
  • Remove the foil cover, let it sit for 15 mins. Now you can cut it into pieces as shown in the picture above.

Poornam Booralu

Chana dal - 4 cups
Sugar - 4 cups
Oil - To fry
Maida/All purpose flour - 1 cup (max)


  • Wash chana dal, pressure cook them until 1 whistle.
  • Strain the water and let the chana dal sit for a while.
  • Now mix sugar and cooked chana dal, grind to a coarse paste.
  • After grinding if the paste gets watery..take the ground paste in a nonstick vessel and cook the mix until it gets thick enough to roll into balls.

  • Mix the maida flour to the consistency level of bahjji.
  • Dip the balls in the maida flour and fry them on medium flame.
  • Tempting Poornam booralu are ready...!

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