Rava kesari recipe or kesari bath is a south Indian sweet that is often made for festive occasions or special days. There are many variations of this like pala kesari, banana kesari, pineapple kesari, mango kesari, semiya kesari or fruit kesari recipe. The term kesari means saffron.
Rava kesari is made with semolina, sugar and a pinch of saffron or food color. It is often served with simple festival meals as a dessert. It is as well offered to Gods as naivedyam or prasadam during navratri and other festivals and even during regular friday puja.
This rava kesari is made without any unhealthy food color, a fat pinch of saffron has been used. If you do not have saffron, you can use natural edible color.
Rava kesari recipe below (kesari bath)
- 1 cup rava / semolina
- 1 cup sugar (can use brown sugar)
- 3 cups water
- Fat pinch of green cardamom powder
- ½ tsp. rose water (optional)
- Fat pinch of saffron crushed
- 2 ½ tbsp. Ghee
- Cashews and raisins as needed
- Roast semolina on a medium flame till it is lightly roasted yet not discolored. Keep this aside.
- Add ghee to a pot and fry nuts and raisins. Set these aside as well.
- Pour water, add sugar and crushed saffron and wait till the sugar dissolves, bring the water to a rapid boil.
- Add semolina in a slow stream, stirring with the other hand to break up the lumps. Add rose water if using.
- Cover and cook, stirring occasional till all the moisture evaporates and reaches a halwa consistency. Add ghee to the kesari.
- Garnish rava kesari or kesari bath with nuts and raisins.
How to make rava kesari recipe or kesari bath
1. Dry roast rava / semolina till you begin to get a roasted smell. Do not over fry and discolor. Move this to a plate.
2. To the same pot, add 1 tbsp. ghee and fry the cashews lightly and then add the raisins, fry together till the raisins plump up. Set them aside to a small bowl.
3. Add 3 cups water, crushed saffron, sugar and cardamom to the same pot and bring it to a boil.
4. Let the sugar dissolve and begin to boil rapidly. Pour the semolina little by little stirring with one hand to prevent lumps. If using rose water, add it now.
5. You can cover the pot to prevent splashing on to you. Cook till all the water evaporates on a medium flame. Off the stove.
6. Add the rest of the ghee. Allow to rest for a while. Garnish with nuts. Serve rava kesari hot or warm.