Simple, practical, and full of everyday flavour, rava kesari recipe | kesari bath recipe | kesari recipe is a vegetarian south indian dessert made with + ¼ cup ghee / clarified butter, cashews / kaju, and raisins / kishmish / dry grapes in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 3 Servings
  • Category: Dessert
  • Cuisine: south indian

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

Method

  1. firstly, heat 2 tbsp ghee / clarified butter and roast 10 cashews, 1 tbsp raisins on low flame.
  2. once the cashews turn golden brown, keep aside.
  3. now in the same ghee roast ½ cup bombay rava. use fine / coarse variety rava.
  4. roast on low flame for 5 minutes or till it turns aromatic. keep aside.
  5. in a large kadai boil 1 cup water.
  6. keeping the flame on low, add in ½ cup roasted bombay rava.
  7. stir continuously till the rava absorbs water and no lumps are formed.
  8. further add ¾ cup sugar (add ½-1 cup depending on sweetness you prefer).
  9. keeping the flame on low, stir well till the sugar dissolves.
  10. furthermore add 2 tbsp saffron water or kesari food colour. (soak few treads of saffron in 2 tbsp of warm water for 15 minutes)
  11. also and ¼ cup ghee and stir continuously.
  12. make sure the mixture is combined well and no lumps are present.
  13. cover and simmer for 2 minutes or till rava gets cooked well completely.
  14. additionally add roasted cashews, raisins and ¼ tsp cardamom power.
  15. mix well till the rava kesari separates from pan.
  16. finally, serve rava kesari / kesari bath as a dessert.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.