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Program: Bake
Pre heat temp: 160°C
Pre heat time: 10 mins
Cook temp: 160°C
Cook time: 25 mins
Ingredients:
For the Saffron Flavored Sugar Syrup:
- 1/2 cup sugar
- 1/4 cup water
- ½ tsp lime juice
- A pinch of saffron strands
- 1 green cardamom
For the Rava Kesari Batter:
- 3/4 cup fine semolina (rava)
- 1 tbsp desiccated coconut
- 1/4 cup melted ghee
Mix and Warm these:
- 2 tbsp sugar
- 1 tbsp ghee
- 1/4 cup milk
- 1/4 cup prepared syrup
Preparation:
- To prepare the syrup: Use a microwave safe glass bowl, add sugar and water. Heat at 100% micro power level for 3 mins.
- Add the rest of the ingredients and heat the mixture for 4 mins at 50% micro power level.
- Make the batter:Mix semolina and ghee using finger-tips until Rava is coated with ghee. Stir in the desiccated coconut. Warm the rest of the ingredients at 60% micro power level for 2 mins and fold them into the semolina ghee bowl. The batter will be thick.
- Bake the Rava Kesari:Preheat oven to 160°C. Grease cake pan with ghee. Dump the prepared dough-like batter and level it evenly.
- Use a butter knife and make lines to cut portions and sprinkle some slivered pistachios or place cashews. Bake for 25 mins or until the top is light browned.
- Remove from oven and pour the remaining cooled saffron flavored sugar syrup all over. Serve warm or room temperature.
- The texture is crispy on top and soft inside and overall sweet and delicious. De-mould and dice. Serve garnished with nuts and saffron strands.
