type='text/javascript'/>

Saturday, 30 September 2017

Rava Kesari | Kesari Bath | Kesari Halwa

Rava kesari or kesari bath  is a popular South Indian sweet made with semolina (rava), sugar and ghee which is then flavored with cardamom powder.  The name kesari represents saffron or kesar which is the coloring agent in this recipe. Instead of this you can use orange red color or kesari color also. 

I got this recipe from my neighbor, who prepared this as a nivedyam of God during navarathri poojas. I have tasted kesari many times, but ever liked this much. Most cases, there will be a raw taste of semolina, which I don’t like. But, this recipe is awesome, the ghee and cardamom completely hiding the taste of semolina. I asked her for the recipe and immediately tried, yes... the output is really fantastic. So friends, today I am sharing this for you.

Before, proceeding to the recipe, let me say a few words about the tips and tricks for a tasty rava kesari.....

First, the most important one is roast semolina (rava / sooji) till the raw smell flees. But care should be taken to avoid discoloration and burning. Stir immediately as soon as you put the semolina in ghee and always keep low  flame.

Secondly, the amount of sugar. The amount of sugar depends on your personal preference. It can  vary between 1 cup to 1.5 cups for 1 cup of semolina. Try to choose the amount according to your taste.



 Rava Kesari or Kesari bath recipe




Author: Anju Aneesh
Recipe type: Sweet
Cuisine: Indian, South India
Preparation time: 5 minutes| Cooking time: 15 minutes | Total time : 20 minutes







Ingredients

  • 1 cup semolina / rava
  • 1 .5 cup sugar
  • 3 cups of water
  • ½ cup ghee
  • A fat pinch of kesari color or saffron mixed with milk
  • 10 to 15 cashews
  • 15 to 20  raisins
  • ¼ teaspoon cardamom powder

Direction of preparation of rava kesari or kesari bath.

  1. Heat 3 teaspoons of ghee in a pan.
  2. Fry cashews till its color changes slightly.
  3. Add in the raisins and saute puffs up. Immediately transfer into plate.
  4. Then add semolina and saute on low flame till it lightly roasted. Immediately transfer to a plate to avoid discoloration.
  5. Take water in the same pan and let it boil on high flame.
  6. Once the water started boiling, reduce the flame, add the roasted semolina and stir immediately till it absorbs all the water and turn to a thick consistency.
  7. To this add sugar and mix well till the sugar melts.
  8. Then add the kesari color or the orange red color and ghee. Mix thoroughly and cook on low flame till it absorbs all the ghee and the color spreads evenly. Also, it will start separating from the sides. 
  9. Now you can add the ghee fried cashews, raisins and a fat pinch of cardamom powder.
  10. Give a quick stir and Switch off the flame. Serve hot or chilled.




Video for the Rava Kesari 




Let us see the step by step


  1. To prepare Kesari bath, heat up a thick bottomed pan. Pour 3 teaspoons of ghee. (We have taken a total of half cup ghee, from that use only 3 teaspoons of ghee now.)
  2. Add cashews and fry till its color changes slightly.
  3. Add raisins.
     
  4. Saute till it puffs up. Immediately transfer into plate.
  5. Reduce the flame to low, then add semolina or rava.
  6. Saute on low flame till it lightly roasted. I have roasted this for about 5 to 6 minutes. Stir it continuously to avoid burning and discoloration. 
  7.  Immediately transfer to a plate to avoid further burning and discoloration.
  8. Take 3 cups of water in the same pan and let it boil on high flame.
  9. Once the water started boiling, reduce the flame. add the roasted semolina.
  10.  Stir immediately till it absorbs all the water and turn to a thick consistency. There should be no lumps or no uncooked semolina. If any break it while stirring. 
  11. To this add sugar.
  12. Mix well till the sugar melts. The batter will be loosened at this stage. 
  13. Then add a fat pinch of kesari color or the orange red color and ghee. You can also use saffron dissolved in hot milk.
  14. Mix thoroughly and cook on low flame till it absorbs all the ghee and the color spreads evenly. Also, it will start separating from the sides.
  15. Now you can add the ghee fried cashews, raisins and  1/4 teaspoon cardamom powder.
  16. Give a quick stir and Switch off the flame.
  17.  Serve hot or chilled.

Tips and suggestions

  1. The semolina should be roasted till the raw smell leaves. 
  2. Stir immediately after adding semolina in hot water to prevent the formation of lumps. Also, don't forget to reduce the flame before adding semolina. 
  3. The amount of sugar depends on your taste. It can be varied between 1 cup to 1 1/2 cups.

                                                                                                                   Enjoy
                                                                                                                    Anju

No comments:

Post a Comment