Rava kesari or kesari bath is one of the most commonly cherished desserts in south India.
“Kesari” means orange color, and hence this sweet dish made from rava, which has rich orange golden color in its appearance gets its name. Rava kesari is very prominent sweet dish in the states of Tamil Nadu, Karnataka and Andhra Pradesh.
Recipe for Rava Kesari
Preparation Time : 5 minutes Cooking Time : 20 minutes Serves: 8
Ingredients
- Semolina (Rava / Sooji / Farina) - 1 cup
- Ghee/ Butter - 1/2 cup
- Ghee - 2 tbsp + 2 tbsp (for roasting the rava and toasting the nuts)
- Sugar - 1 cup (add 1/2 cup more if you like it sweeter) - For sugar free option, add any sugar free sweetner.
- Salt - a pinch
- Cashews/Almonds - 10 nos (sliced/chopped)
- Raisins - 10 nos
- Kesari colour - One pinch (You can also use red/yellow/orange food color)
- Water - 4 cups
- Cardamom - 3 pods(crushed)
Method
- Heat some ghee in a heavy bottomed pan, toast the nuts and raisins. Remove it and keep it aside.
- Add some more ghee and roast the rava until it turns golden brown. Remove it and keep it aside.
- In the same pan, bring the water to a boil. Add the salt, sugar and kesari color.
- Slowly add the rava while constantly stirring it. Reduce the heat and let it cook covered for 5 minutes. The rava will absorb all the liquid and become soft.
- Add the remaining ghee, crushed cardamom pods and the toasted nuts. Mix everything together and cook for couple of minutes.
- You will see the halwa (kesari) moving like a big mass. Switch off when it is still a little loose. The kesari will thicken as it sits. Serve warm!!
Detailed Steps to make Rava Kesari
Heat 2 tbsp of ghee in a pan. Fry the nuts and raisins and keep it aside. I have used cashew nuts, you can also use chopped almonds. Remove it using a slotted spoon and keep it aside.
Heat up the same pan again with another 2 tbsp of additional ghee. Roast the rava till it gives a nice aroma and turns lightly brown. Remove it in another plate.
Note : - After the above step, you can add hot boiling water to the roasted rava and proceed. For this you have to boil the water separately. This method is followed by many but these is a chance of lumps being formed. Beginners may not be comfortable with this method. So here is how do it.
After removing the roasted rava, I take the water in the same pan and boil it.
Add the sugar, salt and kesari powder and mix.
Add the roasted rava little by little while constantly stirring to avoid lumps being formed.
Cover and cook for about 5 minutes. The rava will immediately absorb all the water and become soft. The rava should be well cooked for best results.
Pour the rest of the ghee (1/2 cup) and half of the toasted nuts and raisins. I reserve the remaining for garnishing. Also add the crushed cardamoms. I have crushed it along with some sugar to make a fine powder.
Note :- For people who are on diet, add little less ghee. You can also add half oil and half ghee.
Mix everything and cook for couple of minutes. The kesari forms a big mass and does not stick to the pan. This is the indication that kesari is ready.
Switch off. It is important to switch off at the right stage, else it will become hard and chewy. Garnish with the rest of the toasted nuts and raisins. Enjoy it warm.
Traditionally the kesari was poured into a flat plate greased with ghee. In about 15 minutes, the kesari will thicken up and you can cut it into desired shapes. Our ancestors have mostly cut it into diamond shape and served. The days people love to scoop it and serve.
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