Bansirava Halwa With Jaggery/Bansirava Kesaribath

Hello all, Happy Diwali/Deepavali (Belated), 🙂 Sorry for the late post. Was quite busy lately. So, today am here to share my FIRST SWEET RECIPE Bansirava Halwa with Jaggery.

Halwa/Kesaribath/Rava Kesari is a quick and easy recipe made in South India.

This is mainly made of Chiroti Rava/fine sooji/semolina and usually served along with Khaarabath /Upma in local hotels or Darshinis.

The combo of Khaarabath and Kesaribath is called as CHOW-CHOW Bath.

Also, Kesaribath is a must and should Prasaadam/Prasaadaa/Naivedyam served to god during Sathyanarayana Vratham, a puja to Lord Vishnu in Andhra Pradesh, Telangana and Karnataka.

In general, Kesaribath is made with sooji/semolina, sugar and loads of ghee.

Also, they add in pineapples in few places other than these.

Nowadays everyone is health conscious. So, today I’m going to share a healthier version of this using Wheat Rava/Bansi Rava and Jaggery/Cane Sugar.

Everyone knows that jaggery is rich in IRON.So when you have cravings for sweet you can chew on little jaggery, sometimes I do this 😛

Also, I love to prepare Bansirava Pongal for a quick breakfast recipe.

Now let’s jump into the step by step procedure of Halwa.

Ingredients

Bansi Rava/Wheat Rava-1 Cup (see notes below)
Jaggery/Cane Sugar/Bellam/Bella-1 Cup
Water-4 Cups
Cardamom/Elakkai/Elakki-1
Cashews/Jeedipappu/Godambi-5
Almonds/Baadam Pappu/Baadaami-5
Ghee/Clarified Butter/Neyyi/Thuppa-1 Teaspoon

Procedure for Bansirava Halwa with Jaggery

Firstly take a pan or saucepan or a heavy bottomed vessel, add 2 cups water and jaggery.
Heat the jaggery until dissolved completely.
Secondly, finely chop the cashews, almonds and keep it aside.
Meanwhile, take another pan and dry roast Rava until you get a nice aroma out of it.
Remove from heat and allow it to cool.
By now the jaggery must have dissolved completely. Strain it to remove all dirt and allow to cool.
Heat the same pan in which you roasted Rava, add 1/2 Teaspoon Ghee/clarified butter.
Once the ghee is slightly hot, pour in 2 cups of water, be careful as the water may splash due to hot ghee.
Bring the water to boil. (This may take about 10 minutes on low flame)
Once the water boils, add in the roasted Rava, quickly stir and cook on low flame for about 5 minutes or until the water is absorbed completely.
Switch off the flame, add in the strained jaggery into it and stir well.
Now switch on the stove and cook on low by stirring until the sweet removes the pan by itself or until ghee oozes out, add in the crushed cardamom and mix well.
Now take a tempering pan, add in ghee. Once the ghee is hot, add in the finely chopped cashews and almonds and fry until golden brown.
Dish out the halwa and pour in fried cashews and almonds over it.
Serve the halwa hot or cold according to your wish to eat. 🙂

Notes

-Here I took a small glass measurement of Rava, (you can see the image of glass below) whichever cup or glass you use, take the double quantity of water to cook Rava and an equal quantity of Jaggery. You can increase jaggery according to your taste.