I used this fresh rava to make upma, and it turned out fantastic! The rava is fine and smooth, with a light, slightly granular texture that’s perfect for soaking up flavors. When I cooked it, the grains softened nicely and absorbed the spices, giving the upma a rich, comforting taste. The rava didn’t clump or become too mushy, keeping a great consistency. With a hint of ghee and seasonings, it made for a fluffy, savory dish—perfect for breakfast or a quick snack. This rava is fresh and ideal for making upma, halwa, or any other dish that needs a light, airy texture!
