Last Updated on 4 months by Neha Deshmukh

Authentic Besan Rava Recipe – Saffron Milk & Cashew Delight

Introduction

Oh, Besan Rava! This sweet treat holds such a special place in my heart. It’s one of those recipes my grandmother used to make, filling the house with the most incredible aroma. It’s comforting, subtly sweet, and just…happy food! I’m so excited to share my version with you – a classic Besan Rava recipe with a touch of saffron and cashews that takes it to the next level. It’s easier than you think, and trust me, the results are so worth it.

Why You’ll Love This Recipe

This Besan Rava isn’t just delicious; it’s wonderfully versatile. It’s perfect for festive occasions, a cozy afternoon treat, or even a simple dessert after a weeknight dinner. The combination of roasted besan, rava, and the delicate flavor of saffron milk is simply divine. Plus, it comes together relatively quickly – perfect when you’re craving something sweet but don’t want to spend hours in the kitchen.

Ingredients

Here’s what you’ll need to create this delightful Besan Rava:

• ?? cup ghee
• 1?? cups besan (gram flour)
• 2 tbsp rava (semolina)
• 2 cups milk
• ?? cup sugar
• 2 tbsp saffron milk
• 2 tbsp chopped cashews
• ?? tsp cardamom powder

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Besan (Gram Flour): Types and Quality

Besan is the star of the show! You’ll want to use good quality, fresh besan for the best flavor and texture. There are different types available – light (pale yellow) and dark (brownish). I prefer using light besan for this recipe as it gives a brighter color to the final dish. Roughly, 1 cup of besan is about 100-120 grams.

Rava (Semolina): Choosing the Right Grind

Rava, or semolina, adds a lovely texture. You can use fine or coarse rava. Fine rava will give you a smoother texture, while coarse rava will add a bit more bite. I usually go with fine rava for this recipe. 1 tbsp of rava is approximately 7-8 grams.

Ghee: The Importance of Clarified Butter in Indian Desserts

Ghee is essential in Indian sweets. It imparts a unique richness and aroma that you just can’t replicate with other oils. Don’t skimp on the ghee! It’s what makes this dessert truly special. 1 cup of ghee is about 240ml.

Saffron Milk: Preparing and Using Saffron Effectively

Saffron milk adds a beautiful color and subtle floral flavor. To make it, simply soak a pinch of saffron strands in 2 tablespoons of warm milk for at least 30 minutes. This allows the saffron to release its color and flavor. Don’t throw away the strands after – they add a lovely visual touch when you garnish!

Regional Variations in Besan Rava

Besan Rava is a beloved dessert across India, and each region has its own little twist. Some variations include adding chopped almonds or pistachios, using different types of milk (like khoya-based milk for extra richness), or flavoring it with rosewater. My family loves adding a tiny pinch of nutmeg along with the cardamom.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat ?? cup of ghee in a large kadai (or a deep, heavy-bottomed pan) over low flame. This is important – low and slow is the key to preventing the besan from burning.
2. Add 1?? cups of besan and 2 tbsp of rava to the ghee. Now, the real work begins! Roast continuously for 25-30 minutes, stirring constantly. You’ll know it’s ready when the besan turns a beautiful golden brown and smells wonderfully aromatic.
3. Gradually pour in 2 cups of milk, stirring vigorously to prevent lumps from forming. This is where your arm muscles get a workout! Keep stirring until the mixture starts to thicken.
4. Continue cooking until the mixture thickens further and starts to separate from the sides of the pan. This usually takes another 10-15 minutes.
5. Add ?? cup of sugar and 2 tbsp of saffron milk. Mix well until the sugar dissolves completely.
6. Stir in 2 tbsp of chopped cashews and ?? tsp of cardamom powder. Give it a good mix to combine all the flavors.
7. Garnish with additional cashews and serve warm. It’s best enjoyed fresh, but it’s still delicious the next day!

Expert Tips

Here are a few tips to help you nail this recipe:

Achieving the Perfect Texture

The perfect Besan Rava should be smooth, creamy, and slightly grainy from the rava. Roasting the besan properly is crucial for achieving this texture.

Preventing Lumps While Roasting Besan

The key to preventing lumps is constant stirring! Don’t walk away from the pan while roasting the besan. If lumps do form, try pressing them against the sides of the kadai with the back of your spoon.

Knowing When the Mixture is Cooked Through

The mixture is cooked through when it starts to pull away from the sides of the pan and has a smooth, glossy appearance.

Adjusting Sweetness to Your Preference

Feel free to adjust the amount of sugar to your liking. Start with ?? cup and add more if needed.

Using High-Quality Saffron for Flavor and Color

Good quality saffron makes a huge difference in both flavor and color. Don’t be afraid to splurge a little!

Variations

Want to switch things up? Here are a few ideas:

Vegan Besan Rava

Substitute the ghee with a plant-based butter and the milk with almond or soy milk.

Gluten-Free Considerations

This recipe is naturally gluten-free, as besan and rava are gluten-free flours.

Adjusting Spice Levels

If you love a stronger cardamom flavor, feel free to add a little more. You can also experiment with other spices like nutmeg or a pinch of cloves.

Festival Adaptations (Holi, Diwali)

During festivals, I love adding edible silver leaf (varak) for a touch of elegance. It looks absolutely stunning!

Serving Suggestions

Besan Rava is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a sprinkle of chopped nuts. It pairs perfectly with a cup of warm chai.

Storage Instructions

Leftover Besan Rava can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

FAQs

Let’s answer some common questions:

What is the best type of besan to use for this recipe?

I recommend using light (pale yellow) besan for the best color and flavor.

Can I use a different type of milk, like almond milk?

Yes, you can! Almond milk or soy milk work well as substitutes for dairy milk.

How do I prevent the besan from sticking to the kadai?

Make sure you’re using enough ghee and stirring constantly. A heavy-bottomed kadai also helps prevent sticking.

What if I don’t have saffron milk, can I use saffron strands directly?

You can, but soaking the saffron in warm milk first helps release its flavor and color more effectively.

How long does Besan Rava stay fresh, and is refrigeration necessary?

It stays fresh for up to 3 days in the refrigerator. Refrigeration is recommended.

Can I add other nuts or dry fruits to this recipe?

Absolutely! Feel free to add chopped almonds, pistachios, or raisins.