KALYANA KESARI

    Am I obsessed with Rava Kesari, I am not sure.  But you can find a few number of Kesari Recipes in the blog.  My benchmark when it comes to Rava Kesari is always melt-in-mouth Kesari as exactly as how Director/Actor Visu says in his Tamil Movie, 'Samsaram Athu Minsaram' -  Rava Kesari should be so soft that, Ghee should drip out of the sweet and smoothly slide into your stomach the moment you keep it in your mouth.  I have always loved to keep up my standards to the above dialogue whenever I make Rava Kesari. 

    From a simple Penn Parkkum Padalam(Bridegroom visiting the Grooms place - selection jury) to NIchayathartham(Engagement) to Kalyam(Wedding), Kesari place a special part in the menu.  Along with Bhajji, Sojji, Sweet-Kaaram(Savoury) & for a sweet, Kesari fits irretrievably into the place.  A call for a sudden guest or whenever you suddenly get hit by a sweet tooth, Rava Kesari comes for rescue with its utter simplicity in making and you can get it ready within minutes.  Easy recipe with very few ingredients and quick to make.  All these make Rava Kesari a wonderful recipe and a total favourite.

    Have you ever wondered how they make those rich melt-in-mouth Rava Kesari usually served in Kalyanams or Marriage banquets?   Even the ones they serve in Saravana Bhavan and Shree Annpoorna Gowrisankar match the suit.  Tasty, with overloaded Ghee and so soft in texture.  The secret behind this Kalyana Kesari is the proportion of Ghee and Sugar added in the recipe. It's obviously considered high according to the norms.  But if you really want similar Rava Kesari or the crowned Kalyana Kesari as those served in Wedding Banquets or in restaurants, then close your eyes and just stick to the measurements.

    There is no harm in reducing the amount of Ghee or substituting it with Oil, and also when it comes to the amount of Sugar, it is also a personal choice.  But when they serve Kalyana Kesari in a South Indian Wedding Banquet or in a restaurant, the amount served in the platter is just a scoop.  So the amount of Ghee and Sugar added goes along with the rich platter and also there it marks its uniqueness, making us remember the Kalyana Kesari in midst of various other dishes.

    So, if you are too worried about adding the mentioned amount of Ghee & Sugar, go along with your personal preference.  But the mentioned proportions yields you with a wonderfully textured soft and melt-in-mouth Rava Kesari alias the Kalyana Kesari.  Also, some recipes calls for a thin Sugar Syrup while making Kalyana Kesari.  But my method is simple & just as similar to any other Rava Kesari Recipes.

For more KESARI RECIPES, Click here...

Cuisine - Karnataka, South India
Recipe Type - Sweet
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes

For more Recipes on INDIAN SWEETS, Click here...

HOW TO MAKE KALYANA RAVA KESARI

 

KALYANA KESARI

INGREDIENTS:

Melted Ghee - 1 Cup
Cashew Nuts - 15-20 Nos.
Raisins - 20 Nos.
Semolina/White Rava - 1 Cup
Hot Water - 2 Cups
Cardamom Powder - 1 Tspn
Orange/Yellow Food Colour - 1/4 Tspn 
Sugar - 2 Cups
Salt - a Pinch

METHOD:

• Grind the Cardamom Pods with few teaspoons of Sugar into a fine powder and keep it aside.
• Heat 1 Cup of Ghee in a Pan, roast Cashew nuts & Raisins on a very low flame until Cashew nuts turn into light Golden Brown in Colour.
• Remove the Nuts and Raisins from the Ghee and keep it aside.
• Now add White Rava/Semolina in to the Ghee & roast it on a very low flame.
• Roast the White Rava/Semolina until it turns aromatic, it will take approximately 5-7 minutes.
• Meanwhile, boil 2 Cups of Water in a separate Pan.
• Gradually pour the hot water to the roasted White Rava/Semolina.
• Stir continuously while pouring the hot water until the White Rava/Semolina absorbs the water and there are no lumps.
• Add Orange/Yellow food colouring and mix well.
• Cook this on a very low flame until White Rava/Semolina turns soft & cooked
• Once the White Rava/Semolina is cooked, add 2 Cups of Sugar and mix well.
• Cook this mixture on a very low flame, stirring continuously, until the Sugar is well dissolved.
• Add Cardamom powder and a pinch of Salt to the Kalyana Rava Kesari and mix well.
• Cook this on a very low flame until it reaches the desired consistency.
  
• Stir the Kalayan Kesari and mix it well all along, until the mix starts to separate from the pan.
• Finally, add the roasted Cashew Nuts & Raisins to the Kalyana Rava Kesari and give a quick stir.
• Serve Kalyana Kesari hot or at room temperature.
• Can serve it along with South Indian Breakfast items as a sweet, or simply serve it as a sweet or a dessert.
• Kalyana Kesari serves best as a sweet in a South Indian Mini Tiffin platter.

KALYANA KESARI

NOTES:

• Perfectly roasted Semolina yields perfectly textured Kalyana Kesari.
• Even if the Semolina/Rava you buy mentions it to be roasted, make sure to roast it for a while to get the preferred texture.
  
• Adjust the amount of Water to suit your preferred consistency.
• Adding the given amount of Ghee gives a soft texture to the Kalyana Kesari.
• Can substitute half the amount of Ghee with Oil.(Use flavourless oil for the purpose)
  
• Adjust the amount of Sugar to suit your preference.
• Adding artificial food colouring is truly optional.
• Can be stored for up to 2-3 days in the refrigerator.  Reheat and serve. 
• For perfect Kalyana Kesari stick to the measurements mentioned in the ingredient list.

Celebrate Navratri: A Delicious Spread of Sundals, Pongals, and More for the Gods

"Embracing the Spirit of Navratri Through Food and Memories"

Cherished Festival Memories

    While I may not actively celebrate Navratri, this festive season holds a special place in my heart, filled with cherished memories. Growing up in a vibrant neighbourhood, we embraced a rich tapestry of communal festivals, including Diwali, Pongal, Tamil and Malayalam New Year, Onam, and Karthigai. Our celebrations also extended to Eid, Bakrid, Christmas, Easter, and New Year. The joy of sharing delicious festive delicacies was a significant part of these celebrations, leaving a lasting imprint on my memory.

Food and Memories Intertwined

    Food and memories are deeply intertwined for me. I fondly recall the Biriyani for Id, Fruit Cakes for Christmas, Murukku & Sweets for Diwali, and Sundal for Navratri. Now, living in a culturally diverse community, I’ve embraced new culinary delights, like Dates, Nasi Briyani, Ketupat and Rendang for Hari Raya, Mandarins during the Lunar New Year, and eagerly await moon cakes during the Autumn festival. Each festival brings a wave of cultural indulgence and food-related memories.

Nostalgia Through Cinema

    Recently, my brother Siva Prasad from Realworks Studios shared a trailer for the latest Tamil movie, "Sabapathy," which beautifully depicted Golu and Navratri celebrations. The trailer sparked nostalgic memories of Pattu Pavadai, Golu hopping, singing bhajans, and enjoying sundal and pongal.

Celebrating Saraswati Pooja

    During Saraswati Pooja, we performed pujas at our tailoring shop, marking a joyful day when we could set aside our books and studies. The day would start with my parents and me cleaning, adorning our home with sandhanam and kunkumam on everything special — from doors and televisions to my dad's bicycle and even our pens and pencils, all in hopes of securing good marks in our exams. Those were innocent days, and I often chuckle at the antics we pulled.

Delicious Naivedyam Delights

    Every family has its own unique offerings when it comes to naivedyam, deeply rooted in tradition and regional practices. These cherished recipes are often passed down through generations, reflecting the cultural diversity and personal touch that each household brings to the sacred act of offering food to the divine.

    My mother always prepared Sarkkarai Pongal and Pachai Pattani Sundal as her default naivedyam for Saraswati Pooja, accompanied by puffed rice (pori), orange mittai 😋, and seasonal fruits. The delightful aroma of chrysanthemums, the flower synonymous with Navratri, still lingers in my mind.

Navratri: Celebrating the Goddess with Devotion and Delicacies

    Navratri, meaning "nine nights," is a sacred festival observed across India to honour Goddess Durga. Each day of the festival is dedicated to one of her nine cosmic forms, celebrated with fasting, prayers, and the offering of naivedyam or prasadhams.

Navratri in South India:

    In the southern parts of India, Lalitasahasranama is often recited during Navratri, and rice-based dishes, without onion or garlic, are offered as prasadam to Goddess Lakshmi. In Karnataka, the festival culminates in grand Dussehra celebrations, especially in Mysore, where the iconic Mysore Palace is lit up, and a royal procession known as the Jumbo Savari takes place. Elephants, decorated with rich finery, carry the idol of Goddess Chamundeshwari through the streets, accompanied by music, dance, and colourful tableaux, making it a spectacular event that draws visitors from all over the world.

Durga Puja in West Bengal:    

     In contrast, Bengali Durga Puja, celebrated primarily in West Bengal, is a vibrant and artistic festival honouring Goddess Durga’s victory over the buffalo demon, Mahishasura. For five days, elaborately crafted idols of the Goddess are worshipped, and the city streets come alive with stunning pandals (temporary structures), cultural performances, and traditional feasts. The festivities end with Sindoor Khela (vermillion play) and the immersion of the idols in rivers, symbolising Durga's return to her heavenly abode.

Navratri Recipes!

    In honour of Navratri, I’m excited to share a collection of delightful sundals, snacks, and sweets that can be offered as naivedyam and prasadhams throughout the nine days of Navratri celebrations, culminating in Vijay Dasami.

*Click on the individual pictures below for detailed recipes!

This year, Navratri will begin on Thursday, 3 October 2024, and ends on Saturday, 12 October 2024.

Additionally, I’ve included two essential items that hold a special place in the naivedyam list:

Panagam & Panchamirtham: Essential Naivedyam Delights    

    These two dishes are integral to the festive offerings during Navratri, embodying tradition and divine flavours. Panagam is a refreshing drink, while Panchamirtham is a sweet mix that symbolizes prosperity and health.

Panagam - A Sacred Refreshing Drink for Naivedyam

Panagam

    Panagam is a traditional South Indian beverage made from jaggery, water, and spices. Often enjoyed during festivals, its balance of sweetness and spice makes it a perfect offering for Naivedyam during Navratri.

Panchamirtham

    Panchamirtham, a sacred mixture of five ingredients — jaggery, banana, ghee, honey, and cardamom — is not only delicious but also represents the divine offerings made to deities during worship. This sweet blend is a favourite during Navratri celebrations.

Panchamirtham - A Sacred Offering

Sundal Varieties

Significance of Sundal Varieties

    Sundal, made from various legumes, holds a special place during festivals. Each variety not only satisfies hunger but also embodies the spirit of sharing and community. These wholesome dishes are often infused with spices and coconut, enhancing their flavour while symbolising the joy of coming together in celebration.

    Sundal is the star of the show during Navratri celebrations! This simple stir-fry made with beans, lentils, or legumes not only tantalises the taste buds but also fits beautifully into the festive spirit. Many families enhance their sundal with Sundal Podi, a convenient spice mix that elevates the flavour profile, especially on the busy days of Golu and Navratri.

Nine Varieties of Sundal for Nine Days

    Each day of Navratri can be celebrated with a different type of sundal, showcasing the diversity and richness of Indian culinary traditions. Here are nine delightful varieties to try:

White Chickpea Sundal

Black Chickpea Sundal

Sprouted Green Gram Sundal

Kadalai Paruppu Sundal/Chana Dhal Sundal

Kollu/Horse Gram Sundal

Groundnut/Peanut Sundal

Green Gram Sundal/Pacha Payar/Pasi Payar Sundal

Kosambari or Koshambari Sundal

Moong Dhal Poriyal/Sundal

Sundal Podi - An Essential Spice Mix for Navratri Sundals

Sundal Podi

Sundal Podi:

    Sundal Podi is a fragrant spice mix that elevates the taste of sundal, making it a must-have during Navratri celebrations. This versatile blend enhances the flavour profile of various sundal varieties, bringing together the warmth of spices and the richness of lentils.

Snacks for Naivedyam/Prasadham

Navratri celebrations are incomplete without a variety of traditional snacks offered as naivedyam or prasadham. Whether it’s a savoury treat or a sweet indulgence, these snacks bring a festive touch to the celebrations and are enjoyed by all.

Savoury Snacks

These crunchy and flavourful savoury snacks are perfect offerings during Navratri and are sure to please the palate of both devotees and guests alike:

Medu Vadai

Kunukku

Paruppu Vadai

Sweet Snacks

Navratri’s sweet prasadham is a symbol of love and devotion. These sweets are traditional favourites that enhance the festive spirit:

Sweet Unniyappam

Kozhukattai

Sukhiyan

Sweet Offerings for Naivedyam

    When it comes to sweets, the options are plentiful. Any sweet can be served for naivedyam, whether it's pongal, kesari, kheer, payasam, or other Indian sweets. Each sweet has its own significance, often representing purity, devotion, and gratitude. Moreover, you can choose a suitable sweet for each day of Navratri as naivedyam, aligning with the themes of the respective goddess worshipped:

Significance of the Nine Days:

• Day 1: Goddess Shailputri – Offering ghee brings blessings of good health (Sarkkarai Pongal).
• Day 2: Goddess Brahmacharini – Naivedyam prepared with white sugar ensures longevity (Rava Kesari).
• Day 3: Goddess Chandraghanta – Milk-based naivedyam absolves sins and grants courage(Paal Payasam).
• Day 4: Goddess Kushmanda – Malpua is offered for health, wealth, and strength(Malpua).
• Day 5: Goddess Skandmata – Banana-based dishes bring prosperity (Banana Halwa).
• Day 6: Goddess Katyayani – Honey is offered for beauty and charm (Panchamirtham).
• Day 7: Goddess Kaalratri – Jaggery-based offerings ward off negative energies (Thengai Paal Payasam).
• Day 8: Goddess Mahagauri – Coconut offerings ensure health and prosperity (Coconut Barfi).
• Day 9: Goddess Siddhidatri – Dishes with sesame seeds grant divine powers (Sesame Ladoo).

Pongal Varieties for Naivedyam/Prasadham

    Sweet Pongal is a classic dish offered as naivedyam during Navratri, symbolizing prosperity and gratitude. Each day of Navratri, a unique Pongal variety is made, filled with the richness of jaggery, ghee, and nuts, making it a divine offering to the gods and a delicious treat for all.

Day 1 - Sweet Pongal/Sarkkarai Pongal

Day 2 - Akkaravadisal/Akkara Adisil

Day 3 - Kalkandu Pongal/Kalkandu Sadham

Day 4 - Aval Kalkandu Pongal

Day 5 - Millet Sarkkarai Pongal

Day 6 - Aravana Payasam

Day 7 - Neypayasam

Day 8 - Thengai Paal Pongal

Day 9 - Kavuni Arisi Pongal

Kesari Varieties for Naivedyam/Prasadham

    Kesari, a rich and delightful semolina dessert, is one of the most cherished offerings during Navratri. With its golden hue and sweet aroma, it brings a divine touch to naivedyam, making each day of celebration sweeter and more special.

Kesari Bhath/Rava Kesari

Milk Rava Kesari or Paal Kesari

Pineapple Kesari / Pineapple Kesaribhath

Kalyana Kesari

Aval Kesari - Poha/Avalakki Kesaribhath

Payasam Varieties for Naivedyam/Prasadam

Enjoy these delightful Payasam varieties offered during festivals and celebrations!

Vermicelli Payasam

Sago Payasam

Paal Payasam

Thengai Paal Payasam

Paruppu Payasam

Ilaneer Payasam

Explore More Payasam Varieties.  Click here for more delightful Payasam varieties!

Kheer for Naivedyam/Prasadam

Offering to the Goddess:

    In North India, especially during Durga Puja, kheer is often prepared as a naivedyam (offering) to Goddess Durga. It symbolizes purity and devotion, serving as a way to express gratitude and seek blessings.  

Festive Spirit:

    In Gujarat, kheer is often made with rice or vermicelli and is flavored with cardamom. It is commonly offered during Navratri as a symbol of auspiciousness and devotion. The locals might also prepare variations like Basundi, a thicker version of kheer made with condensed milk, especially during festive occasions.

    Rajasthani households often prepare Ghevar (a disc-shaped sweet) alongside kheer during Durga Puja. Kheer serves as a staple offering in many households, showcasing the rich culinary traditions of the region.

Rice Kheer - chawal ki Kheer

Badam/Almond Kheer

Apple Sago Kheer

Caramel Payasam - Odia Chaula Khiri

Explore these delightful Kheer varieties perfect for your Naivedyam offerings. Check out more Kheer Recipes on my blog!

Sweets for Naivedyam/Prasadam

    Celebrate the divine occasion with these traditional Indian sweets, perfect for Naivedyam or Prasadam. Each sweet holds a unique place in our cultural celebrations and is sure to add sweetness to your festivities. 

Boondi Ladoo

Coconut Barfi

Palkova

Badam Halwa

Apple Halwa

Pear Halwa

Bengali Sweets for Durga Puja Naivedyam

    During Durga Puja, sweets hold a special place in every Bengali household. These naivedyam offerings are not only a symbol of devotion but also a delicious way to celebrate the festive spirit.

Sweet Offerings for the Goddess

Mishti Doi

Rasagulla

Shrikhand

Bengali Lyangcha

Explore More Bengali Sweets

For more delightful sweets perfect for the festival, check out these recipes:

• Rose Mishti Doi - A floral twist to the classic sweetened yogurt.
• Kala Jamun - A rich dark version of the traditional sweet.
• Gulab Jamun - Soft and spongy sweets soaked in sugar syrup.
• Cham Cham - A Bengali delicacy perfect for festive celebrations.
• Rabdi - Creamy and rich dessert made from thickened milk.

Explore these delicious sweets, all perfect for Durga Puja, and make your celebrations even sweeter