Time and servings
Time and servings
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
Instructions
- firstly, heat 2 tbsp ghee / clarified butter and roast 10 cashews, 1 tbsp raisins on low flame.
- once the cashews turn golden brown, keep aside.
- now in the same ghee roast ½ cup bombay rava. use fine / coarse variety rava.
- roast on low flame for 5 minutes or till it turns aromatic. keep aside.
- in a large kadai boil 1 cup water.
- keeping the flame on low, add in ½ cup roasted bombay rava.
- stir continuously till the rava absorbs water and no lumps are formed.
- further add ¾ cup sugar (add ½-1 cup depending on sweetness you prefer).
- keeping the flame on low, stir well till the sugar dissolves.
- furthermore add 2 tbsp saffron water or kesari food colour. (soak few treads of saffron in 2 tbsp of warm water for 15 minutes)
- also and ¼ cup ghee and stir continuously.
- make sure the mixture is combined well and no lumps are present.
- cover and simmer for 2 minutes or till rava gets cooked well completely.
- additionally add roasted cashews, raisins and ¼ tsp cardamom power.
- mix well till the rava kesari separates from pan.
- finally, serve rava kesari / kesari bath as a dessert.
Step-by-step
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.
Video
Notes
- firstly, use fresh homemade ghee for more flavours and aroma.
- also add ½-1 cup of sugar depending on sweetness you prefer.
- additionally, prepare rava kesari on low flame to avoid any lump formation.
- finally, rava kesari / kesari bath can be stored for 2-3 days in refrigerator.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/rava-kesari-recipe-kesari-bath-recipe/