Ravva kesari (halwa) boorelu is another traditional festival recipes. Kesari is made of Ravva (suji) and will be used to prepare halwa boorelu. Try the following procedure to prepare ravva kesari boorelu at your home and brighten your festival joy. Also you can try Ravva ladu using the ravva to enlighten more.
Cup urad dal (minappappu) - 1/2 cup
Rice-1 cup
Ravva (suji) - 1 cup
Water - 2 cups
sugar – 1 ½ cup
Fresh grated coconut (optional) - 1/2 cup
Cardamom powder 1/2 tsp
Ghee- 2tsp
Dry fruits as you required
Salt - to taste
oil - for deep-frying
Your tasty tasty Ravva kesari (halwa) boorelu is ready to serve.
Ingredients:
Cup urad dal (minappappu) - 1/2 cup
Rice-1 cup
Ravva (suji) - 1 cup
Water - 2 cups
sugar – 1 ½ cup
Fresh grated coconut (optional) - 1/2 cup
Cardamom powder 1/2 tsp
Ghee- 2tsp
Dry fruits as you required
Salt - to taste
oil - for deep-frying
Procedure:
- Soak the mixture of rice and urad dall for 2-3 hrs. Drain water from the urad dal and rice and grind to fine paste adding very little water. It should be like a thick dosa batter. Add a pinch of salt and mix well. Leave aside covered.
- Fry the ravva until golden color in a medium flame and dry fruits with ghee keep it aside.
- Add half table-spoon of ghee in pan and fry the grated coconut to golden color in a medium flame and keep it aside.
- Now heat 2 cups of water and add the sugar to it. When it starts boiling add the fried ravva to it. Stir well and see that no lumps are formed.
- Add the fried and grated coconut to it then add dry fruits cardamom powder mix well and switch off the stove transfer to plate.
- Now make lemon size balls of the halwa like shown in picture.
- Dip each ball in the batter (urad dal and rice paste) and let it coat evenly and place in the oil and deep fry till golden brown and crunchy.
Your tasty tasty Ravva kesari (halwa) boorelu is ready to serve.
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