Rava Kesari – moist, melt in the mouth Indian semolina dessert that is prepared as a festival special for occasions like Navratri. Not too complicated, just a few ingredients like semolina, Ghee, sugar and cardamom mingle together to bring out something magical and exotic. rava kesari recipe | kesari bath recipe | kesari recipe Rava Kesari when done right should be melt in mouth! Slightly miss the consistency, it ends up being a big lumpy mass. It should be soft, shiny and the spoon should sink in with literally no effort at all. Trust me, it is not so hard to achieve this if we pay close attention to the quantities and consistency while making Rava Kesari. I have included step-wise pictures to help with the trick of making perfect Rava Kesari.
Important part of this recipe is roasting the samolina / rava. If samolina / rava didn’t roast properly the perfect texture will never come. So roast samolina / rava on a low flame until get nice aroma.
In this post I show you how to make smooth, delicious, aromatic and fluffy Kesari with video and stepwise photos. This is a perfect dessert for every occasion, be it a festival, celebration or a weekend family breakfast.
What is Rava Kesari?
Kesari bath or kesari baat (Tamil : கேசரி) is a sweet Indian food that is common throughout the country. The classic ingredients used for its preparation are semolina, sugar, ghee (usually), water, and milk. The sweet most commonly known as Jonnadula Halwa in certain parts of northern India.
The precise composition of Kesari bath varies regionally depending on the availability of ingredients. The dish might be prepared with pineapple, banana, mango, coconut, or rice.
Claims to the origin of the dish are made by Tamil Nadu, and other regions of South India. The dish is common in the cuisine of Tamil Nadu as well as of multiple regions in South India and is a popular dish during festivals such as Diwali.
Serving Suggestions and Leftovers
Serve rava Kesari hot or warm. Garnish with a few of the reserved fried cashews and raisins while serving. You can also serve it as a dessert.
Store leftovers in a covered container in the refrigerator max 2 days. Reheat in a skillet by gently sautéing it or steam for a few minutes in a pan.
Watch Rava Kesari Recipe in Tamil
Rava Kesari Recipe (Kesari Bath Recipe)
Rava Kesari is a delicious melt in the mouth sweet made with rava or sooji (semolina), ghee, dry fruits and saffron. It is a popular South Indian sweet and can be easily made in less time.
How to make rava kesari recipe
In a heavy bottom pan add 1 Tbsp. Ghee.
Add Rava Stir fry for 3-4 minutes in medium flame until turns light golden color with constant stirring until a nice aroma come.
Add water to the pan and bring to boil. Add the fried Rava little by little to the boiling water and keep stirring simultaneously. Take care no lumps are formed, keep in medium flame and stir well.
Keep in low flame until the Rava gets cooked well.
Once the Rava cooked well Add sugar, keep the flame in medium and stir well.
Some times, when you add sugar and mix, immediately you may find very few lumps, stir well in a way to mash those lumps, it gets mashed well.
Add ghee Stir in medium flame Kesari doesn't stick to the pan at all.
Add cardamom powder and pinch of salt
Kesari color (optional) and keep the flame in medium and stir well.
Add ghee fried cashews to this if desired.
Yummy Rava Kesari is ready.
- finally add little oil (1 Tbsp.)it helps to Kesari stay soft after cool down.