Baked Rava Kesari | Semolina Saffron Cake
This baked Rava Kesari is my take on a South Indian version of Basbousa.
Servings: 15 pieces
Calories: 201.28kcal
Ingredients
For the saffron-flavoured sugar syrup
- ½ cup sugar
- ¼ cup water
- ½ teaspoon lime juice
- 1 pinch saffron strands
- 1 green cardamom
For the Rava Kesari batter
- ¾ cup fine semolina
- ¼ cup melted ghee
- 1 tablespoon desiccated coconut optional but recommended
Mix and warm-up
- 2 tablespoons sugar
- 1 tablespoon ghee
- ¼ cup milk
- ¼ cup prepared syrup
Instructions
Prepare the syrup
- Boil the sugar and water until all of the sugar is dissolved. Do not stir. Add the rest of the ingredients and boil for 5 to 8 minutes. Switch off and keep it aside.½ cup sugar, ¼ cup water, ½ teaspoon lime juice, 1 pinch saffron strands, 1 green cardamom
Prepare the batter
- Take time and mix semolina and ghee using fingertips or a rubber spatula until every bit of rava is coated with ghee. Mix in the desiccated coconut, if using.¾ cup fine semolina, ¼ cup melted ghee, 1 tablespoon desiccated coconut
- Warm the mixture of sugar, ghee, milk and syrup. Pour and fold them into the semolina ghee bowl. The batter will be thick.2 tablespoons sugar, 1 tablespoon ghee, ¼ cup milk, ¼ cup prepared syrup
Bake the Rava Kesari
- Preheat the oven to 190°C with a rack in the middle. Grease a shallow cake pan with ghee.
- Dump the prepared dough-like batter and level it evenly. Use a butter knife and score lines to cut portions and sprinkle some slivered pistachios or place cashews.
- Bake for 25 mins or until the top is browned and the sides release from the pan. Remove from the oven and pour the remaining cooled saffron-flavoured sugar syrup all over.
- Serve warm or at room temperature. The texture is crispy on top and soft inside and overall sweet and delicious.
Nutrition
Serving: 1piece | Calories: 201.28kcal | Carbohydrates: 14.66g | Protein: 1.07g | Fat: 4.67g
