Ravali (रवळी) / Rice Cake

- May 30, 2020

Ravali (रावळी) / Rice Cake:

The first rice cakes were developed in Southeast Asia and there are a variety of rice cakes around the world.

But today I am going to walk through to authentic rice cake of the Somvanshi Kshatriya Pathare's (Panchkalshi) cuisine which is our Ravali (रवळी).

Ravali is a traditional recipe, especially prepared and enjoyed on the first day of Diwali by SKP's. It has major ingredients rice semolina and coconut, these major players of the recipe most of the time came from there own farm. Rice semolina is made with rice, where rice is thoroughly washed, dried, dry roasted and roughly grind into granules.

If at all you try to sneak into homes of any SKP family on the first day of Diwali you would be greeted with Rawali and the other Diwali snacks. That's her day and she rules the faral फराळ like a queen.

I have been eating this traditional delight since my childhood, which was mostly prepared by mother, aunties, and grandmother at my native place Sasawane, Alibag, where the joint family celebrates all its festivals together under one roof in an ancestral house.

Below is how we prepare the Ravali ( रवळी )

Ingredients:

Rice Semolina: 1/2 Cup

Coconut milk: 1/2 cup or 1/2 cup fresh grated coconut
Water: 2 and 1/2 cups.

Clarified butter (ghee): 3 tbsp

Green Cardamom powder: 1/4 tsp

Jaggery or sugar: As per your requirement

Saffron strands: 7-8

Dry fruits (optional) for garnishing - Chopped Cashew & Pistachio 2 tbsp

Procedure

1) Take a cooking pot (preferably round), add 2 and 1/2 cups of water in it and place it on high flame. Add 2tbsp of clarified butter in it and wait until it is boiled.

2) Once the water starts boiling, put your stove on a low flame, add the rice semolina, and mix it well to avoid any lumps. Keep a lid on the cooking pot and let it cook well.

3) Once the rice semolina is cooked, add grated fresh coconut or coconut milk and give a nice stir.

4) Add sugar or jaggery as per your taste (depending on how much sweet you like) and give a nice mix. Cover the mixture for approx 5-7 mins.

5) Once the mixture is nicely settled, pour in 1 tbsp of clarified butter (ghee) around the circumference/edges of the cooking pot, add dry fruits for garnishing (optional). Keep the lid on the cooking pot and let it cook for the next 10 mins.

6)Once the Ravali is cooked, it will start releasing from the circumference/edges of the cooking pot. At that point switch off the stove. And wait until it is nicely cool.

7)Once the Ravali is on the room temperature, it can easily come out of the cooking pot. Make even pieces of Ravali and enjoy it with your loved one.

Thanks for reading the blog. Much appreciated.