Rava Kesari Recipe | How to make Kesari Bath Recipe | Kesari Bath Recipe
Event- Foodies_RedoingOldPost_37
updated on content and photos on 30th October 2020
It is a simple sweet recipe prepared with basic ingredients like rava, sugar, water, ghee and saffron or yellow food colour.
I have used both a pinch of food colour and saffron to give natural kesari(yellowish color tone) to the pudding.
The optional flavorings and colorants are also added. It is topped with dry fruits like chopped cashews, almonds and some raisins which gives a nice crunchy effect to it.
What is Rava Kesari ?
The word "Kesari" indicates yellow color tones and in some instance also means Saffron, which is called KESAR.
Rava kesari bath is similar to Sooji Halwa. In Karnataka this is called kesari bath and In Maharashtra it's called Sheera, but that one made without colour.
Diwali is around the corner, I am all started making handmade sweets and snacks at home. Diwali is all about lights, new clothes😍, shopping and yummy food. I have planned many recipes, traditional and fusion, to share with you all. Stay tuned!!
There are many different ways of making this recipe. Everyone has their own way of making kesari bath. Rava Kesari is a very popular breakfast in Karnataka served along with khara bath. The combination of khara bath and rava kesari is known as chow-chow bath. I had this Rava Kesari first time in Bangalore, when I came here first time after my marriage, I had this kesari halwa with khara bath & coriander coconut chutney in breakfast with my tea.
Rava kesari halwa is often made for an auspicious occasion or a pooja, it could also be a festive occasion like Diwali, Dussehra, Ganesh Chaturthi, Holi or a religious pooja offered as a prasad conducted in my home or just want to have something sweet.
Instead of water you can also used milk also. I personally prefer water, or you can take 1:1 proportion of milk and water. Addition of milk, sweet make more heavy.
Cuisine : South Indian
Course: Sweet dish
Preparation Time : 5 minutes
Cook Time : 20 minutes
Total Time : 25 minutes
Serving : 4 people
Author : Jolly Makkar
Sugar - 3/4 cup or 1 cup (adjust according to your sweetness)
Water - 3 cup
Desi ghee - 1/2 cup
Cardamom Pods /powder - 2 (skin and seeds)/ 1/2 tsp
Chopped Almonds - 4 tablespoons
Cashews - 2 tablespoons
A Pinch of Yellow/Orange Food Color
A pinch of saffron
2. In the same ghee add the rava or sooji along roast till nice aroma comes out.
3. Roast the rava (semolina) and roast till you can see the ghee getting separated from the rava and the color of the rava change its color become slightly brown. This takes approx 7-8 minutes on a low flame.
4. In meanwhile, dissolve sugar, water, food color and saffron in a another pan. Crush the cardamom pods and add it sugar syrup. Keep on flame and allow it to come to a boil.
5. Pour the sugar-saffron solution in the ghee-rava mixture slowly with continuous stirring make sure that there no lumps are formed.
6. The rava or sooji will absorb the water and the mixture will thicken. Add finely chopped almond or roasted cashew nuts in rava kesari.
7. Stir till the mixture starts to leave the sides of the pan.
Switch off and then cover the pan for 5 minutes just to allow the rava kesari to steam.
8. Serve hot or warm rava kesari as it is. You can also serve rava kesari as a side sweet dish.
Important Notes
1> Roasting rava properly to get the best texture. So, take your time, be patient and roast over medium low heat stirring constantly till you get nice aroma and slight color change. Do not burn or over roast.
2> You can also replace orange food colour with a yellow food colour.
Variation: You can also substitute the water with same amount of milk and it also gives a rich & creamy texture. Or use half water and half milk which also gives the perfect balance of richness and creaminess.
Preparation Time : 5 minutes
Cook Time : 20 minutes
Total Time : 25 minutes
Serving : 4 people
Author : Jolly Makkar
Ingredients :
Fine rava/Chiroti sooji - 1 cupSugar - 3/4 cup or 1 cup (adjust according to your sweetness)
Water - 3 cup
Desi ghee - 1/2 cup
Cardamom Pods /powder - 2 (skin and seeds)/ 1/2 tsp
Chopped Almonds - 4 tablespoons
Cashews - 2 tablespoons
A Pinch of Yellow/Orange Food Color
A pinch of saffron
Preparation Method :
1. Heat desi ghee in a heavy bottom pan or kadai, fry cashews until golden in color.2. In the same ghee add the rava or sooji along roast till nice aroma comes out.
3. Roast the rava (semolina) and roast till you can see the ghee getting separated from the rava and the color of the rava change its color become slightly brown. This takes approx 7-8 minutes on a low flame.
4. In meanwhile, dissolve sugar, water, food color and saffron in a another pan. Crush the cardamom pods and add it sugar syrup. Keep on flame and allow it to come to a boil.
5. Pour the sugar-saffron solution in the ghee-rava mixture slowly with continuous stirring make sure that there no lumps are formed.
6. The rava or sooji will absorb the water and the mixture will thicken. Add finely chopped almond or roasted cashew nuts in rava kesari.
7. Stir till the mixture starts to leave the sides of the pan.
Switch off and then cover the pan for 5 minutes just to allow the rava kesari to steam.
8. Serve hot or warm rava kesari as it is. You can also serve rava kesari as a side sweet dish.
Important Notes
1> Roasting rava properly to get the best texture. So, take your time, be patient and roast over medium low heat stirring constantly till you get nice aroma and slight color change. Do not burn or over roast.
2> You can also replace orange food colour with a yellow food colour.
Variation: You can also substitute the water with same amount of milk and it also gives a rich & creamy texture. Or use half water and half milk which also gives the perfect balance of richness and creaminess.
THE GROUP FOODIES _ REDOING OLD POSTS
Recently I have joined this group who runs by Renu Agrawal who blogs at Cook With Renu. The idea behind this group to redo my old post with updated pictures of content. Its a bi monthly event, where members redo old posts and share on Facebook. That way we are able to get interact with bloggers love towards our forgotten posts.
This is my last year post, I am not happy with pictures, so I made it again and clicked it. But this time light again betray me 😂😂 because of unpredictable Bangalore weather 😔but still happy with pictures as compare to last ones. The rest of the recipe remains the same.
If you are looking for more sweet recipes for this festive, then you must try this super easy and fully proof tested-tried into my kitchen many times :-
rich and creamy rice kheer
Happy Cooking & Enjoy 💜💜
Event- Foodies_RedoingOldPost
Festival Recipes
Popular Indian Recipes
Regional Indian Cuisine
south-indian
8 comments
Simply love this easy to make and yet so delicious sweet dish. The aroma of saffron and the taste of the nuts in the rava kesari bath makes it the best treat for any festival.
ReplyDeleteI love kesari halwa and this sounds delicious, especillay with the saffron. What a lovely dish to make for the festival.
ReplyDeleteWhat a simple dessert. It looks perfect to celebrate any occasion and no fuss recipe with just a few ingredients!
ReplyDeleteIt is a very popular recipe in our house and my boys love it. I make it very similar except I don't make a sugar syrup. I will try that next time as adding the sugar directly clumps up the semolina. Looks delicious and lovely pictures!
ReplyDeleteWe love rava kesar to the core. It is such a delightful festive treat ! Yours looks very tempting.
ReplyDeleteI like the rich and creamy looks this halwa has. So rich, delicious and sweet. Love the colour.
ReplyDeleteKesari is one of the sweets that I often make at home. I have not tried using chiroti rawa Jolly, must try it sometime. I usually use Bombay Rawa.
ReplyDeletekesari bhath (esp made with pineapple)is a personal favourite. love the colour of the kesari bhath, and with chow chow bhath, its indeed heaven, jolly !
ReplyDelete