Rava Kesari Recipe, kesari bath | Semolina Pudding Recipe

Rava Kesari

Kesari bhath is an Indian dessert that is popular throughout the country originated from the Karnataka. It is a Cuisine of Karnataka and is a popular dish during festivals such as Ugadi. The word kesari refers to the spice saffron which is used, resulting in its saffron-orange-yellow-colored tinge. In North India it is served as a sweet dish called Sheera or Suji/Sooji Halwa. It is widely popular as Sheera in Marathi/Hindi, Rava Kesari in Telugu, Sooji Halwa in the North, Sojji and Rava Kesari in Tamil. The classical ingredients used for its preparation are semolina, sugar, ghee, water and milk. (Reference- http://en.wikipedia.org/wiki/Kesari_bhath )

I have made Rava kesari with little bit of variations. Traditionally it is made with lots of ghee and milk but to keep it at lower side of calories, I have reduced the quantity of ghee. I also replaced milk with mava.
What would be better than ending the year with lots of fun, love and sweetness.

Prep time: 5 mins | Cooking time: 10 mins |
Type: Dessert | Serves: 4

Ingredients

Sooji / Rava – 1/2 cup
Sugar – 1 cup
Ghee -2 tbsp
Kewara essence-1 tsp
Mava- 1 tbsp
Water – 2½ cup
Yellow kesari color – 2 pinches or (a few strands of saffron)
Cardamom/elaichi Powder – 2 pinches
Pistachios – a few (optional)

Let’s prepare rava kesari step by step 

Step 1. Heat about 2 tbsp of ghee in a heavy bottomed or nonstick pan. Let it melt completely.

Step 2. Add the rava (semolina) and fry on medium flame, while stirring it continously until a nice aroma comes ( by now rava would have turned golden brown in colour.)

Step 3. Add mava and fry again for one minute. Now pour water and bring the whole mixture to a boil.

Step 4. Turn the heat to low flame and cook for two minutes or until the rava gets cooked well.
Add the sugar, kesari colour and stir well. Keep stirring, frequently, and cook till the rava (semolina) absorbs all the liquid and is cooked well.

Now you will notice that mixture will start to loosen. Keep stirring continuously. Add a little bit of fine grounded cardamom and kewra essence to make it more flavourful. Stir well on low flame for 2- 3 minutes or still the kesari forms as a whole mass(doesn’t stick to the pan at all).(Refer pics)

The tasty rava Kesari is ready to served. You may serve it in any shape you desire. I like it to cut in burfi pieces or in shape of a pudding.

 Tips-

• Make sure you add sugar only after rava is fully cooked, else taste and texture would not be as good as it should be.
  
• Instead of mava you may add milk to make it more traditional.
• Quantity of ghee is upto you, the more you add clarified butter (ghee), outcome will be more rich.

Recipe card – Rava kesari

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Rava Kesari Recipe, kesari bath | Semolina Pudding Recipe

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Rava kesari is an Indian dessert that is popular throughout the country originated from the Karnataka.

Servings: 4

Author: Rachna's Kitchen

Ingredients

• Sooji / Rava - 1/2 cup
• Sugar - 1 cup
• Ghee -2 tbsp
• Kewara essence-1 tsp
• Mava- 1 tbsp
• Water - 2½ cup
• Yellow kesari color - 2 pinches or a few strands of saffron
• Cardamom/elaichi Powder - 2 pinches
• Pistachios - a few optional

Instructions

1. Step 1. Heat about 2 tbsp of ghee in a heavy bottomed or nonstick pan. Let it melt completely.
2. Step 2. Add the rava (semolina) and fry on medium flame, while stirring it continously until a nice aroma comes ( by now rava would have turned golden brown in colour.)
3. Step 3.Add mava and fry again for one minute. Now pour water and bring the whole mixture to a boil.
4. Step 4.Turn the heat to low flame and cook for two minutes or until the rava gets cooked well.
5. Add the sugar, kesari colour and stir well. Keep stirring, frequently, and cook till the rava (semolina) absorbs all the liquid and is cooked well.
6. Now you will notice thatmixture will start to loosen. Keep stirring continuously.
7. Add a little bit of fine grounded cardamom and kewra essence to make it more flavourful. Stir well on low flame for 2- 3 minutes or still the kesari forms as a whole mass(doesn't stick to the pan at all).(Refer pics)
8. The tasty rava Kesari is ready to served. You may serve it in any shape you desire. I like it to cut in burfi pieces or in shape of a pudding.