Rava Kesari -feature

Rava kesari recipe | How to make Rava kesari

 

Rava Kesari recipe | How to make Rava Kesari

Rava kesari is a yummy South Indian sweet recipe prepared instantly for occasions with Sooji rava(semolina-cream of wheat), sugar, ghee and natural saffron color. Learn how to make soft melting rava kesari with a video.

Wishing you all a very prosperous and happy, healthy Tamil new year. “Tamil puthandu vazhthukkal” with a sweet post 🙂

Because of the simplicity of this recipe this rava kesari is like an everyday sweet in many homes. Unlike any other detailed sweet, you can make this rava kesari in just 20minutes without much effort.

As you may be aware of, there are so many varieties of kesari available like whole wheat kesari, semiya kesari, pineapple kesari, etc…But according to me this Rava kesari is the best of all kesari varieties. Simply a Kesari means it is rava Kesari .

In North India, they call this as Sooji halwa with mild modifications. In Karnataka, this kesari bath is a breakfast item(or after breakfast dessert) along with rava upma. And this popular combo is called a Chow Chow bath.

The beautiful orange(kesari) color comes from the saffron strands or the natural saffron color. Kesari means the color of saffron. But many of us won’t stock saffron strands in our pantry and of course, we can use natural saffron/orange food color for making this rava kesari.

My mom is an expert in making Rava kesari in just ten minutes…Guess what’s her motivation … It’s my younger brother’s favorite sweet…

Furthermore, you can offer this rava kesari as a prasadam to God on auspicious occasions and fasting days.

The complete list of Festival recipes:

Festival recipes

For other yum easy to make sweet recipes please check here:

Aval payasam

Moong dal kheer

Paruppu opputtu

Javvarisi payasam

Seven cupcake

Watch the video here:

 

Rava kesari recipe | How to make Rava kesari
Cook Time
20 mins
 
Rava kesari is a yummy South Indian sweet recipe prepared instantly for occasions with Sooji rava(semolina-cream of wheat), sugar, ghee and natural saffron color.
Course: Breakfast, Dessert
Cuisine: Indian
Keyword: Easy rava kesari, How to do rava kesari, Kesaribath, rava kesari recipe, Ravai kesari seimurai, Sooji halwa
Servings: 6
Calories: 400 kcal
Author: Sangeetha
Ingredients
Ingredients:
  • 1 cup rava (semolina/sooji)
  • 2.5 cups water
  • 6-8 tbsp ghee
  • 2 tbsp cashews
  • 2 tbsp dry grapes
  • 2 pinch orange/saffron food color
  • 2 Saffron strands (optional)
  • 1/4 tsp cardamom powder
Instructions
Recipe:
  1. Heat a tbsp of ghee, roast cashews and dry grapes to golden brown color. Collect in a separate cup and keep this aside.
  2. In the same pan, again add 3 tbsp ghee and heat.
  3. Add fine rava/semolina and roast in medium heat.
  4. Fry continuously for around 5 to 7 minutes until you get a nice aroma from the rava. By this time the rava will become light brown in color.
  5. In the meantime time, heat two and a half cup of water.
  6. When the water is coming to a full boiling stage, add the roasted rava gradually and mix very quickly.
  7. Mixing quickly and continuously in medium heat is a very important step.
  8. If the water is not boiling hot or if you don't mix quickly, rava may get lumps.
  9. Mix well in such a way that there are no lumps.
  10. Reduce the heat, cover with a lid and cook the sooji for 3-5 mins.
  11. Open the lid and check the doneness by pressing with fingers.
  12. If the rava is soft that means it's cooked.
  13. Now add sugar and mix.
  14. Initially while adding sugar crystals the mixture may look like forming lumps.
  15. But don't bother, while mixing continuously the sugar melts and becomes gooey.
  16. Continue to mix in low heat for two minutes.
  17. If using kesari/saffron strands(soaked in warm water for 20mins) add at this stage. For those who don't have saffron, add natural saffron/orange food color, a pinch mixed in a tsp of water.
  18. Add the remaining ghee now with fried cashews, dry grapes and cardamom powder.
  19. Mix everything together finally and switch off.
  20. Yummy, melting in the mouth, rava kesari is ready to serve.
Recipe Notes

Tips: 1) First of all, to get soft and smooth kesari, the water rava kesari ratio should be perfect. Most of the sooji rava varieties get cooked in 1:2.5 rava: water ratio. If you want too soft rava kesari you can use a 1:3 ratio. 2) Next to get a perfect textured kesari ghee is an important ingredient. Roasting the raw rava in ghee is a must. 3) Lastly, Bombay rava or fine sooji is the best choice for making this sweet Rava Kesari.

Recipe:

  • Heat a tbsp of ghee, roast cashews and dry grapes to golden brown color. Collect in a separate cup and keep this aside.

Rava Kesari -ghee Rava Kesari -cashews,grapes Rava Kesari -fried cashews

  • In the same pan, again add 3 tbsp ghee and heat.
  • Add fine rava/semolina and roast in medium heat.

Rava Kesari -roast rava Rava Kesari -fry

  • Fry continuously for around 5 to 7 minutes until you get a nice aroma from the rava. By this time the rava will become light brown in color.

Rava Kesari -roasted rava

  • In the meantime time, heat two and a half cup(in the same cup used for rava) of water.

Rava Kesari -boil water

  • When the water is coming to a full boiling stage, add the roasted rava gradually and mix very quickly.

Rava Kesari -add rava Rava Kesari -mix

  • Mixing quickly and continuously in medium heat is a very important step.
  • If the water is not boiling hot or if you don’t mix quickly, rava may get lumps.
  • Mix well in such a way that there are no lumps. In a few minutes, rava gets thickened.
  • Reduce the heat, cover with a lid and cook the sooji for 3-5 mins.

Rava Kesari -cook

  • Open the lid and check the doneness by pressing with fingers.
  • If the rava is soft that means it’s cooked.

Rava Kesari -cooked

  • Now add sugar and mix.

Rava Kesari -sugar Rava Kesari -mix

  • Initially while adding sugar crystals the mixture may look like forming lumps.
  • But don’t bother, while mixing continuously the sugar melts and becomes gooey.
  • Continue to mix in low heat for two minutes. Soon the rava absorbs all the sugar.

Rava Kesari -sugar melts

  • If using kesari/saffron strands(soaked in warm water for 20mins) add at this stage. For those who don’t have saffron, add natural saffron/orange food color, a pinch mixed in a tsp of water.

Rava Kesari -color Rava Kesari -saffron

  • Add the remaining ghee now with fried cashews, dry grapes and cardamom powder.

Rava Kesari -ghee Rava Kesari -cardamom powder

  • Mix everything together finally and switch off.

Rava Kesari -mix well Rava Kesari -fried cashews

  • Yummy, melting in the mouth, rava kesari is ready to serve.

Rava Kesari -switch off

Tips:

1) First of all, to get soft and smooth kesari, the water rava kesari ratio should be perfect. Most of the sooji rava varieties get cooked in 1:2.5 rava: water ratio. If you want too soft rava kesari you can use a 1:3 ratio.

2) Next to get a perfect textured kesari ghee is an important ingredient. Roasting the raw rava in ghee is a must.

3) Lastly, Bombay rava or fine sooji is the best choice for making this sweet Rava Kesari.

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