rava kesari recipe | kesari bath recipe | kesari recipe

Ingredients

• 2 tbsp + ¼ cup ghee / clarified butter
• 10 cashews / kaju, halves
• 1 tbsp raisins / kishmish / dry grapes
• ½ cup bombay rava / sooji / semolina, fine
• 1 cup water
• ¾ cup sugar, add ½-1 cup depending on your choice
• 2 tbsp saffron water / kesari
• ¼ tsp cardamom power / elachi powder

Steps

1. Heat 2 tbsp ghee or clarified butter, then roast 10 cashews and 1 tbsp raisins over a low flame.
2. Set aside once the cashews are golden brown.
3. Roast ½ cup Bombay rava in the same ghee. Use either fine or coarse rava.
4. Keep roasting over a low flame for 5 minutes or until aromatic, then set aside.
5. Bring 1 cup water to a boil in a large kadai.
6. With the flame kept low, add ½ cup roasted Bombay rava.
7. Stir continuously until the rava absorbs the water and no lumps form.
8. Add ¾ cup sugar (or use ½-1 cup, depending on how sweet you like it).
9. Keep the flame low and stir well until the sugar has dissolved.
10. Add 2 tbsp saffron water or kesari food colour. For the saffron water, soak a few threads of saffron in 2 tbsp of warm water for 15 minutes.
11. Stir continuously after adding ¼ cup ghee.
12. Check that the mixture is thoroughly combined and free of lumps.
13. Cover and simmer for 2 minutes or until the rava is completely cooked.
14. Add the roasted cashews, raisins and ¼ tsp cardamom powder.
15. Mix well until the rava kesari pulls away from the pan.
16. Serve the rava kesari, also called kesari bath, for dessert.