RAVA KESARI

 RAVA KESARI

Rava kesari or Kesari bath is a south indian desert which can be prepared in 25-30 minutes of time with easily available ingredients. It is often made in Indian households on special occasions, festivals etc. 

Rava kesari originates from Karnataka although the preparation differs from region to region. Traditionally kesari is made with bombay rava or semolina but it is also made with vermicelli, wheat rava or poha instead of semolina. For flavour and colour; pineapple, mixed fruit essence, milk etc. are added instead of saffron strands. Rava kesari is often combined with a savoury rava bath and coconut chutney, this combination is known as chow chow bath which is a very common breakfast in Bangalore, it is also served with puris.

PREP TIME:10min COOKING TIME: 15 min TOTAL TIME: 25 min                      

SERVES: 4 members

INGREDIENTS:

• 1 cup of Bombay rava (semolina)       

• ½ cup of ghee

• 2 cups of sugar, 2 cups of jaggery

• 10-12 cashews

• 10-12 kismis (raisins)

• 1 tsp of elaichi powder (cardamoms)

• 3 cups of water

• ½ tsp of turmeric / any food colour / 3-4 strands of saffron

INSTRUCTIONS:

1. If you choose to add saffron strands, soak the strands to 2-3 tbsp of water and keep it aside.

2. Take a pan, add 4 tbsp of ghee and let it melt, then add 10-12 cashews and roast them in low to meduim flame till they turn golden colour and transfer into another bowl. Add 10-12 kismis(raisins) into the same pan, roast them till they swell and keep them aside with cashews.

3. Add the remaining ghee to the pan, add bombay rava (semolina) and roast it in low flame till it turns aromatic. Stir the rava continuously so that the rava will not be over cooked or turn into brown in colour, it will take around 5-6 minutes. Shift the roasted rava into another bowl and keep it aside.

4. Now to the same pan add 3 cups of water, ½ tsp of turmeric/ any food colour / 3-4 saffron strands and let the water come to a boiling point.

5. Then add roasted rava to the boiling water and stir continuously while adding rava till it thickens in low flame. 

6. If you choose to add jaggery, keep another kadhai on the stove, add 2 cups of jaggery with ¼  cup of  water and let the jaggery dissolve in low flame. Once the jaggery is dissolved add it into cooked rava.

7. After the rava is cooked add 1½ - 2 cups of sugar depending upon your sweet preference. 

8. When the sugar is dissolved, cover it with a lid and cook it on low flame for 2 minutes. 

9. Then add 4 tbsp of ghee, roasted dry fruits, elaichi powder and mix it thoroughly till the kesari absorbs the ghee.

10. Switch off the stove and keep it aside for 5 minutes till it cools down. 

11. Delicious Rava kesari is now ready to be served!