Creamy low carb, low sugar Rava Kesari/Sheera
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 4
Ingredients
  • ½ cup - sooji/rava
  • 1 cup - cooked and mashed spaghetti squash
  • 1 tbsp - ghee
  • ½ cup - brown sugar
  • ⅛th tsp - fresh ground cardamom
  • 1 tsp - cashews, raisins. Optionally add almonds.
Instructions
  1. Cut spaghetti squash in half or quarters. Wrap in aluminum foil. Bake for 30 minutes on 350ºf.
  2. Let squash cool. Now use a fork to remove strands. After removing strands, near edges and under skin strands are mushed. Separate mashed squash. Use mashed or strands for this recipe. I used mashed one.
  3. Boil 1¼ cups of water in a pot.
  4. Meanwhile, roast sooji/ rava in a pan on medium heat for 10 minutes or till the raw smell is gone. Turn off the stove.
  5. When water is almost boiling, turn the stove down to avoid spilling. Now slowly add rava to water while stirring. Make sure no lump forms. If the stove is hot, hot rava will spill. For this reason, keep the flame on medium-low. Be safe while doing this. Add sugar.
  6. Stir and if there are any lumps, mash with a spoon. Cook for 3 minutes. Now add mashed squash and ground cardamom and ghee. Turn off the stove.
  7. Squash don't need to cook. It is already cooked. At this point, squash retains creamy texture.
  8. Fry cashews, raisins and almonds in little ghee.
  9. Garnish on Kesari.
  10. Serve hot
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/creamy-low-carb-low-sugar-rava-kesarisheera/