Rava Kachayam

This Rava Kachayam is traditionally made at my home for the Pongal festival. This is an easy sweet with minimal basic ingredients.

This sweet will consume lots of oil. and it’s deep-fried too. So, if you ask me it’s definitely not the sweet to indulge on your weekly Treat/ cheat meal day. You can have 1 or max 2 pieces once in 6 months.

The reason I share this recipe is not to forget our traditional sweets.

Ingredients:

1.     Rava / Sooji -1/2 cup (30 minutes soaked)

2.     Maida -1 cup

3.     Ripped Banana- ½(mashed well)

4.     Sugar -1 cup

5.     cooking soda-1/4

6.     Pinch of salt.

7.     Oil for deep frying

 

For batter:

1.     In a mixing bowl, expect oil add all the ingredients and mix well to a semi-thick batter consistency.

2.     Don’t add water for making the batter. Because there will be moist, in the rava and while mixing sugar, it tends to become watery.

      Now the batter for kachayam is ready.

To Make Rava kachayam :

1.   Heat a kadai and add oil for deep frying.

2.   Temperature of the oil should be medium heat.

3.   Now take a batter using a tablespoon and poured it gently into the oil.

4.   once it cooks at the bottom it will pop up automatically.

5.   Also when it turns slightly golden brown at the bottom gently flip it and cook on the other side till it turns golden brown in colour.

6.   Now gently remove it from the oil. Using a spoon or any presser, press and remove the excess oil.  

 Now traditional sweet Rava kachayam is ready.

Variations in the ingredients:

1.     You can replace sugar with jaggery.

2.     You can add ¼ tsp of crushed fennel seed into the batter.

Note:

1.     If the temperature of the oil is too hot it soon turns dark brown outside without getting cooked inside.

2.   If you add more sugar or jaggery kachayam will become hard.

3.    Ensure to use fully ripped banana.

4.     Soak the rava separately.