Rava kesari is a popular south indian sweet dish made from semolina is mainly prepared for breakfast or during festival feast. it is known with several other names like sooji kesari, sooji halwa, sheera or semolina kesari.kesari bath recipe is very special in karnataka cuisine. In karnataka rava kesari is served for breakfast with upma or khara bhath as a sweet and savoury combination.
Ghee 1/4Cup +2Tbsp
Cashews 8-10 No.
Rava/sooji 1/2 Cup
Sugar 1/2 Cup
Warm water 2Tbsp
Elaichi powder 1/4 Tsp
Saffron strands few
Soak few strands of saffron in 2 tbsp of warm water for 15 minutes
Heat 2Tbsp of ghee in a pan.
Add cashews and 1Tbsp of raisins to ghee and dost on low flame.
Once the cashews turns golden brown remove raisins and cashews from the pan and keep aside.
Now in same pan add rava.
Roast in low flame until it turns aromatic.Keep aside for later use.
In a big kadai boil water.
When water starts boiling lower the flame and slowly add roasted rava.
Stir continuously till the rava absorbs water and no lumps are formed.
Now add sugar.keeping the flame on low, stir well till the sugar dissolves.
Add saffron water and ghee ,stir continuously and mix well.
Make sure the mixture is combined well and no lumps are formed.
Cover and simmer for 2 minutes or till rava gets cooked completely.
Add roasted cashews, raisins and cardamom powder.
Mix well till the rava kesari separates from pan.
Serve rava kesari / kesari bath as a dessert.
- Use fine rava for making rava kesari.
- Adjust sugar quantity according to your taste.
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