Delicious semolina pudding or the Rava kesari is something I have been preparing for years as it is one of the festival recipes and so easy to make not to mention very tasty too. I have already made several fruit kesaris too using pine apple , Apple , Mango , though not posted yet in this blog. The pine apple pudding is already posted sometime back.
This particular recipe for preparing the rava kesari is called the autolysis kesari by Chitra Vishwanathan .
So what is Autolysis ?
Autolyse is an essential dough process. It refers to a period of rest after the initial mixing of flour and water, a rest period that occurs sequentially before the addition of yeast and other ingredients. This rest period allows for better absorption of water and helps the gluten and starches to align. Breads made with autolysed dough are easier to shape and have more volume and improved structure.
Etymologically speaking, it’s the French word for the biological term “autolysis”, which is from the Greek words meaning “self” and “splitting”.
When you knead the dough, aren’t you just trying to do the same thing – form gluten? Well, yes, ultimately; but when you knead dough, you also oxidize it (expose it to oxygen). Over-oxidized (or, over-kneaded) dough results in color and flavor loss in a finished bread, which means it’s pale and tasteless. By giving the mixed flour and water time to go through autolysis on their own, you achieve the same result, but without any of the unpleasant effects of oxidation. Additionally, an autolyse period gives the flour time to soak up all the moisture, resulting in more orderly gluten formation.
This technique was developed and refined by
Raymond Calvel, author of the seminal Le goût du pain (The Taste of Bread), and bread guru to Julia Child. Supposedly a chemist by training, he essentially did for European breadmaking what
Alice Waters did for American cooking . source A bread a day.
In this recipe a similar method is used where you pressure cook the rava kesari by switching off the gas and the kesari cooks in its own heat and the heat of the cooker inside.
Autolysis takes place.
1 cup rava/semolina/sooji
1/2 cup ghee/melted butter
3 cups water
2 cups sugar
kesari colour , a pinch
Some cashew nuts and raisins.
Pinch of cardamom
In a Pressure cooker heat 1/2 cup ghee, roast the cashewnuts and raisins, till nuts are golden . Roast the rava also till golden .
In the adjacent stove boil 3 cup s of water with 2 cups of sugar, remove the scum from sugar water and let it boil well.
Lower the heat of the pressure cooker stove to simmer, add the hot water plus sugar mixture boiling hot into the pressure cooker carefully as it will sizzle inside as the cooker is also very hot, stir carefully, add the colour, cardamom powder, close the lid of cooker and keep weight . Switch off the gas .
Exactly after 22 to 25 minutes , you can open the pressure cooker and you will see the rava kesari cooked to perfection with no lumps and no arm breaking stirring etc.
As soon as you close the cooker lid and place the weight and switch off the gas the kesari is getting cooked inside in its own heat and the cooker heat. Attend to other tasks and open after 25 minutes.
Enjoy labour free , fuss free smooth , moist yummy delicious rava kesari.