Rava Kesari recipe: It is a popular South Indian dessert made from semolina that is mainly prepared for breakfast or for a feast. It is known by many other names like Suji Kesari, Suji Halwa, Sheera, or Rava Kesari.
It is a simple sweet recipe prepared with ingredients like semolina, sugar, and ghee. It is topped with dry fruits like chopped cashews, almonds, and some raisins which gives it a nice crisp flavor. It is also prepared with milk known as Sheera or Rava Sheera and is offered as Naivedyam.
Rava Kesari is commonly and traditionally served as a sweet dish in various parts of India. Although Kesari bath cuisine is very special in the food of Karnataka. In Karnataka, this dish is served with an upma or saline bath breakfast. And this combination is popular as a Chow Chow Bath recipe. Especially in Bangalore, it has become a staple food among the working class who prefer their favorite tiffin center.
Apart from this, I would like to give some important tips and suggestions for perfecting the Rava Kesari recipe. First of all, I have used saffron (2 tablespoons soaked in warm water) for coloring, although you can also change it with the Kesari food color. Be sure to use ghee for a more rich taste and aroma. Finally, add roasted rava in boiling water and keep stirring, so that there are no lumps. Finally, you can extend this recipe by adding finely chopped pieces of pineapple, apple, or banana to different flavors.
Method of making Rava Kesari Recipe
- 2 tbsp. Ghee
- 4 Cups Ghee
- 10 Pis Cashews, half
- 1 tbsp. Raisins / dry grapes
- ½ Cup Bombay rava / semolina, fine
- 1 Cup Water
- ¾ Cup Sugar add ½ -1 cup depending on your preference
- 2 tbsp. Saffron water/saffron
- 4 tsp. Cardamom powder
- First, heat 2 tablespoons ghee and fry 10 cashews, 1 tablespoon raisins on low heat.
- After the cashews turn golden brown, set aside.
- Now add ½ cup of Bombay rava in the same ghee. Use fine / coarse rava.
- Fry on low heat for 5 minutes or until fragrant. Keep aside.
- Boil 1 cup of water in a large pan.
- Add ½ cup roasted Bombay rava while keeping the heat low.
- Stir continuously until the rava soaks up the water and no lumps are formed.
- Also, add ¾ cup sugar (add ½-1 cup depending on the sweetness).
- Stir well until the sugar melts, keeping the flame low.
- Also, add 2 tablespoons of Kesari Pani or Kesari Food Color. (Soak a few pieces of saffron in 2 tablespoons hot water for 15 minutes)
- Add ¼ cup ghee and stir continuously.
- Make sure the mixture is well combined and there are no lumps.
- Cover and keep in simmer for 2 minutes or until the rava is completely cooked.
- Also add roasted cashews, raisins, and 4 tsp cardamom powder.
- Mix well until the rava Kesari separates from the pan.
- Finally, serve Rava Kesari / Kesari Bath as a dessert.
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