Elakkai Badam Paal Rava Kesari, and a bit of nostalgia | Festival Recipes

Kalyani

Elakkai Badam paal rava kesari is a rich cardamom flavoured almond and semolina pudding. Made for festivals and celebrations alike.

5 from 7 votes

Prep Time 5

Cook Time 20

Total Time 25

Course Dessert, Festival Recipes

Cuisine South Indian, Tamilnadu Cusine

Servings servings

In a non stick pan, roast the whole green cardamoms for 30 seconds or till warm.
Peel, pound them in a mortar pestle and keep aside.
Soak the saffron in 2 tsp of warm milk
Add ghee to the same pan (about 1 TBSP), roast the sliced almonds till golden brown and keep aside.
In the same pan, add rava and roast slowly on low heat for 2~3 mins till aromatic, taking care not to burn it. Remove to a plate and let it cool completely.
Return the pan to the stove, and add the milk, let it come to a rolling boil, add the badam milk powder, cardamom now and soaked saffron strands.
Slowly add the roasted sooji, and whisk your way till you get a porridge kind of consistency.
Cover and cook for 6 mins. Now add sugar and as the dish slowly starts moving around, add the food colour (if using), salt and the rest of the ghee.
Cover again and cook for 2 mins till its fully done.
Serve warm, topped with some saffron and / or roasted almonds.

Tips and tricks to get the best Badam paal Rava Kesari:

Roast the semolina well on low flame. cool and use.
If you dont have fine sooji, use normal sooji / semolina / bombay rava / Upma rava, pulse it for a few seconds, sieve and then use
Quantity of Ghee of 3 TBSP is totally a personal choice and it worked for us. IF you want, you can add more. Anything lesser will make the Kesari lumpy.
Soak the saffron in warm milk before using.
Roast the cardamom on low flame, just till it releases a sweetish aroma, pound fine. Usually, I roast the cardamom and powder it with the sugar to trap the aroma better.

Keyword Festival Recipes, Indian Sweets, Kesari, Kesari bhath, Rava Kesari

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