Rava Kesari or Kesari Bhat is a popular, delicious South Indian dessert made with rava or suji (semolina), sugar, ghee (clarified butter), saffron, cardamom powder and dry fruits. This melt-in-mouth orange-coloured sweet preparation is also known as Kesari. It is a traditional South Indian dessert recipe very similar to suji ka halwa in northern India. Rava Kesari is a delectable sweet pudding that looks vibrant and enticing and tastes heavenly. The word Kesari means saffron in Hindi, which also hints at the use of saffron in this halwa. Adding saffron gives this halwa an earthy, sweet flavour and a beautiful yellow hue. I added a few drops of food colour; it is optional, but you can skip this step. For the perfect rava kesari, rava is roasted in ghee until the fine rava granules become fragrant and change colour to light pink. Roasting of rava is crucial; it takes around 7-8 minutes on a low-medium flame. Take care not to roast it over and change the colour to brown. The amount of ghee and sugar can be increased or decreased according to your choice. Serve rava kesari warm and garnish it with roasted cashews. You can serve it for breakfast, lunch or dinner; the choice is yours. This easy and quick recipe gets ready in a few minutes. So gather your ingredients, and let’s make this recipe!
Utensil and Tools
- Faber Hobtop
- Prestige Fry Pan
- Prestige Omega Deluxe Granite Kadai
- Silicon Spatula
Ingredients
- ½ cup Ghee (clarified butter)
- 10-12 Cashew nut
- 15-20 Raisins
- 1 cup Rava (Sooji or Semolina)
- 1 ¼ cup Sugar (¼ cup less or more as per your taste)
- 2 ½ cups Water
- 12-15 threads Saffron
- 2 to 3 drops Kesari or Orange food colour (optional)
- ½ tsp Cardamom powder
Video
Instructions
- Soak saffron threads in 2 tablespoons of hot water and keep it aside.
- Heat 2 tbsp of ghee in a pan or kadhai on medium heat. Add cashews and roast on low flame until light golden brown. Strain and transfer them to a plate.
- Add raisins and fry them on a low flame until they swell up and double their size. Strain and transfer them to a plate. Set aside.
- Add ¼ cup of ghee to the same pan and melt it completely. Add rava or semolina and roast it on a medium flame. Roast the rava for 8-10 minutes or until it becomes fragrant and changes its colour to light pink.
- Add 2 and ½ cups of water to the roasted rava. Mix it well and break all the lumps.
- Cover the pan with a lid and turn the flame to flame. Let the rava absorb the water completely; it will take around 3-4 minutes.
- Open the lid and stir the rava. Add sugar and stir it continuously until the sugar dissolves completely.
- Once the sugar dissolves completely, add 2 tbsp saffron water, cardamom powder and Kesari or orange food colour (optional). Mix it well and stir continuously until the halwa absorbs the saffron water and food colour.
- Now, add roasted cashews and raisins. Stir well and ensure the mixture is combined well and there are no lumps.
- Add 2 tablespoons of ghee and mix well until the rava kesari separates from the sides of the pan or kadhai.
- Rava kesari or kesari bath is ready to serve. Serve it warm and garnish it with roasted cashews.
Nutrition
Calories: 194kcalCarbohydrates: 34gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.03gCholesterol: 15mgSodium: 238mgPotassium: 36mgFiber: 0.2gSugar: 32gVitamin A: 8IUVitamin C: 1mgCalcium: 5mgIron: 0.2mg
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