Rava Kesari Recipe | How to Make Kesari

HOW TO MAKE RAVA KESARI |

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One of the most cherished desserts in South India, Rava Kesari. This dessert is prepared with rava (semolina) sugar, ghee, cashew nuts and raisins. Rava is also known as sooji in North India.

Rava Kesari is the most common and quick sweet dish that is prepared in all South Indian homes. It is also offered as a neivedyam (prasad) to the god during pooja or festivals like Ganesh Chaturthi, Navratri, Janmashtami and later distributed to devotees.

In Karnataka, it is known as 'Kesari Bath' and they usually served as a breakfast along with Khara bath, its similar to upma. When both sweet and savory versions are served together, it is known as chow chow bath.

Rava Kesari tastes absolutely delicious and is super easy to make. It takes less than 30-40 minutes from start to end. This sweet dish can be easily enjoyed for any occasion or just like that. Even kids would love this amazing delicacy. Serve this rava kesari with a cup of tea, coffee, vada or any evening snacks.

To increase the flavor of this dessert, you can make this kesari in milk as well. Also, it serves as the best after-meal dessert. Follow my step by step photo recipe to prepare Rava Kesari. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR RAVA KESARI

Coarse : Dessert

Cuisine : South Indian

Author : Jayashree Karthik

Prep Time : 10 min

Cook Time : 30 min

Total Time : 40 min

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INGREDIENTS

1/2 cup rava / sooji

1/2 cup ghee

10 cashew nuts

10 raisins

1.5 cup water

1 cup sugar

8-10 saffron strands

1/2 tsp cardamom powder

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PROCEDURE

dry roast rava on a low to medium heat until slightly aromatic. Do not brown it

remove the roasted rava from the pan and set aside

heat 2 tbsp ghee in the pan, fry cashew nuts and raisins separately and set aside

soak saffron strands in 1/4 cup of hot water and rest the bowl for 10 minutes

again add a tbsp of ghee in the pan, add roasted rava and fry for another 1 minute in low to medium heat

once ghee is absorbed, add 1.5 cup water, soaked saffron water along with all the saffron strands

mix well without any lumps and then cover with lid and cook on low flame for 4-5 minutes

water will be absorbed by the rava soon and keep stirring the kesari and make sure there are no lumps

when you see there is no excess water in the pan and confirm whether the rava is cooked completely

add sugar and mix well

once added the sugar, it will dissolve easily and the entire kesari mixture turns gooey

keep stirring and cook until the mixture thickens and the moisture is evaporated

add the remaining ghee and mix well and cook on low flame until the kesari starts to leaves the sides of the pan

add cardamom powder and roasted cashew nuts and raisins

mix well and switch off the flame

serve hot or warm with a cup of tea or coffee

Enjoy!

NOTES

do not reduce the quantity of ghee as it make the rava kesari sticky
use 1:2 water ratio for rava and double the quantity of sugar
i wont recommend to use the food color, use saffron strands instead of food color
add sugar only after rava is cooked fully

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