Broken Wheat Pudding - Samba Ravai Kesari - Dalia Halwa

Rava is the word that refers to the texture which is not a powder but granular. While the white rava is made from husked wheat and is white in color, samba rava is made from whole wheat. The samba ravai granules are slightly bigger than the white ravai. The white ravai is the same as the cream of wheat.

I prefer the samba rava for making upma but it is not readily available here in the US. I prefer the cream of wheat than the white ravai available in the India stores here. The samba ravai I usually carry when I visit India.

Usually I make kesari like we South Indians call it or halwa like the North Indians call it, and is usually made with the white rava or cream of wheat. Making kesari with the samba ravai or broken ravai is much easier than making kesari with cream of wheat.

At home we prefer the kesari to be not too sweet. The next couple of days we eat it for breakfast that's why! So I add a bit less sugar but add as much sugar as you like.

Let's look at the recipe in pictures,

In a wide mouthed pan, roast the ravai till it starts to change color. Set aside. Heat water in a wide mouthed pan till boiling.
Reduce the heat to low and add the ravai all the while stirring. Let it cook for 4-5 minutes till the ravai is completely cooked. Add ghee and let it cook for 2 more minutes.
Add the sugar and the cardamom powder. Mix it well.
Roast the cashews and raisins and add it to the cooked ravai.

Stays good for a week in the refrigerator if it lasts that long.

Samba Ravai Kesari
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Ingredients

1. 1 cup of Samba Ravai/Dali/Broken Wheat
2. 1/2 cup of raw sugar (1 cup for a sweeter kesari)
3. 1 tsp of cardamom powder
4. 1/4 cup of ghee
5. 2 cups of water
6. 1/4 cup of chopped cashews, 1/4 cup of golden raisins

Method

1. In a wide mouthed pan, roast the ravai for about 3-4 minutes till it slightly starts to change color. Set aside.
2. In the pan add water and let it come to a boil, turn the heat to low and add the ravai while continuing to stir.
3. Powder the cardamom with a tsp of the sugar in a coffee grinder or blender.
4. In a small saute pan, heat ghee and roast the cashews till golden and also the raisings till they plump up.
5. Let the ravai completely cook, usually takes about 4-5 minutes, once the water has all been absorbed add the sugar, cardamom powder and mix it well.
6. Add the ghee and cook for a couple of minutes more. Add the roasted cashews and raisins, mix it in and turn off the heat.

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