Instant pot rava kesari
Melt in the mouth south Indian Rava Kesari recipe in the instant pot. How to avoid burn sign in the instant pot
Ingredients
- 1 cup rava
- 1 cup sugar
- 2 cups water
- 1-2 drops orange food color
- 3 numbers cardamom pods crushed
- 2 numbers cloves
- 3-4 tbsp ghee(clarified butter)
- 10 numbers cashew nut broken
- 10 numbers raisins
Instructions
-
Turn on the instant pot to ‘saute’ mode. Add 2 tablespoons of ghee. Add a few pieces of cashews and roast until golden brown. Add raisins and wait till it fluffs a little.
-
Now add the Rava and roast until the rava turns light brown. This is a very important step so don’t move away else the rava with get too roasted and the Kesari won’t taste good. Once roasted turn off the instant pot.
-
In the meantime boil 2 cups of water and keep it ready. I will add a few drops of orange color to the water and keep it ready. You can add few saffron strands as well at this stage. When the water comes to a rolling boil turn off the stove.
-
Add sugar with rava and mix it well. Add the water and stir it quickly. This will avoid the instant pot rava Kesari from forming lumps. Add 4 crushed cardamom seeds and mix them well.
-
Turn on the instant pot to pressure cook/manual mode for 4 minutes, high pressure, and vent to sealing mode.
-
After 4 minutes do a natural release and another 2 tablespoons of ghee and serve it hot.
Recipe Notes
- To get the perfect rava Kesari the ratio of rava, sugar, ghee, and water matters the most.
- Roast the rava in ghee until it turns light brown.
- Add hot water to the rava and stirring it quickly will avoid lumps.
- You need to use the fine rava also called Bombay rava to make this instant pot rava Kesari recipe. If you are using any other rava please adjust the water, cooking time accordingly.