Silk Chocolate Rava Kesari: A Luxurious Spin on a Classic Festive Dessert

Ram Navami marks the birth of Lord Rama, an incarnation of Lord Vishnu, and is celebrated with great devotion across India. Falling in the months of March-April, it is observed on the ninth day of Chaitra Navratri. The day is filled with prayers, rituals, and festive feasts dedicated to Lord Rama. In South Indian homes, Rava Kesari holds special significance as it is a traditional offering made during the pooja and bhojan, making it an essential part of the celebrations.

What if you could give this classic sweet a chocolatey twist? Silk Chocolate Rava Kesari brings together the comfort of kesari and the creaminess of Silk chocolate. The traditional kesari known for its golden color and melt in your mouth texture takes on a whole new avatar with the addition of melted chocolate. The result is a dish that’s traditional and modern at the same time, perfect for festival gatherings.

Whether you are making prasad for Ram Navami or just looking for a sweet treat with a twist, this Silk Chocolate Rava Kesari will surely impress. It’s time to celebrate with a dessert that respects tradition but isn’t afraid to break the rules.

Simple And Easily Recipe To Make Silk Chocolate Rava Kesari

Ingredients:

• 1 cup rava (sooji/semolina)
• ¾ cup sugar
• 2 cups full-fat milk
• ½ cup water
• 4 tbsp ghee
• 100g Silk chocolate (broken into pieces)
• 10-12 cashews (chopped)
• 8-10 raisins
• ½ tsp cardamom powder
• A pinch of saffron strands (optional)

Method:

1. Heat 2 tbsp of ghee in a pan on medium flame. Add the rava and roast until aromatic and slightly golden. Stir well to avoid burning. Set aside.
2. In the same pan, heat 2 cups of milk and ½ cup of water. Add saffron strands (if using) and let it boil.
3. Slowly add the roasted rava to the boiling milk, stirring well to prevent lumps. Let it cook for a few minutes until it absorbs the liquid and becomes soft.
4. Reduce the flame and add sugar. Stir well until it dissolves. Now add the broken pieces of Silk chocolate and mix well until it melts and blends into the kesari.
5. In a small pan, heat the remaining ghee and fry the cashews and raisins until golden. Pour over the kesari and mix well.
6. Add cardamom powder and mix well. Serve warm, topped with extra cashews or grated chocolate if you want it extra fancy.

Pro Tips To Make The Most Delicious Silk Chocolate Rava Kesari

Choose Fine Rava for a Smooth Finish

Using fine rava (sooji) ensures your kesari turns out smooth and lump free. Coarse rava will give a grainy texture and won’t absorb the chocolate well. If using store bought rava, sieve it once to remove any large bits.

Roast Rava Slowly for Even Cooking

Dry roast the rava in ghee on low flame till it turns aromatic and light golden. Don’t rush this step or some granules will be raw and kesari will be uneven. Stir constantly to prevent burning and don’t let it turn brown.

Use Full Fat Milk for Richness

Milk adds depth to kesari and full fat milk gives it a creamy feel. You can use a mix of milk and water for a balanced consistency. Heating the milk before adding rava helps it cook faster without forming lumps.

Melt the Chocolate Correctly

Add the Silk chocolate only after the rava is fully cooked and sugar is dissolved. This ensures chocolate blends smoothly without seizing. You can chop the chocolate into small pieces or grate it to help it melt faster.

Don’t Skimp on Ghee

Ghee enhances the flavor and prevents kesari from becoming sticky. Add it in stages – some while roasting the rava, some while cooking and some while mixing the chocolate. If you love the nutty aroma, use homemade ghee for more flavor.

Balance the Sugar with the Right Amount

Since Silk chocolate is already sweet, reduce the sugar slightly compared to regular kesari. If you prefer a deeper caramel like sweetness, use jaggery instead of refined sugar. Just dissolve and strain the jaggery before adding it to avoid impurities.

Stir Continuously for Lump Free Kesari

As soon as you add roasted rava to hot milk, stir nonstop to prevent lumps. Use a wooden spoon or silicone spatula to break any lumps while stirring. This way your kesari will be smooth and even.

Add more flavor with Cardamom and Saffron

While chocolate adds richness, a pinch of cardamom powder adds to the traditional kesari flavor. For an extra royal touch, soak a few saffron strands in warm milk and add towards the end.