Please follow the recipe steps EXACTLY
as stated for the first few times. Standardize your pressure cooker before
starting the recipe if you have not done so earlier. This is done to ensure that the timings work the same way as it works for OPOS recipes. Take a 2L pressure cooker. Add 2 cups water
. This amount of water makes creamiest Kesari. For a more drier/firmer version
, try with 1-1/2 cups water (then go upto 1-1/4 cups if not satisfied)
Add 2 tbsp ghee and saffron.
Next goes in the sugar. For amount of sugar, pls refer my tips section. Combine.
Close the lid with weight on. Cook on HIGH for 1 Whistle ( around 5 minutes).
You should see the pressure valve popping up around 4 minutes,
followed by a whistle within another minute. My first whistle was at 5:52 minutes.
Manually release the pressure using a spoon/spatula. Make sure you are not in line of the escaping steam.
This is how it looks upon opening. The water is still boiling.
Now throw in the double roasted fine Rava (semolina).
along with roasted cashews (and raisins if using), cardamom and salt. This little pinch of salt helps to magnify the flavors and gives it a sweeter taste without adding much sugar.
Combine well until no lumps remain.
Add in the remaining 1 tbsp ghee now. This is optional. You can add all the ghee right at step 2 itself. I feel the hot ghee on top makes for a better sensory experience.
Now close it back with the lid. No heating is required. What we are doing is letting the rava cook in retained heat. Let it sit for about 15-20 minutes.
After that time, this is how it looks.
A delicious bowl of creaminess all ready to be devoured. Though it gets a little firmer upon cooling, it still stays quite creamy for a long time.