Rava (semolina or sooji) Kesari or Kesari bath is one of the simple and colorful eye-catching desserts in India. In the southern part of India, it’s called as rava Kesari or Kesari bath. In the northern part, a similar dessert called sooji halwa.
Basically, Kesar means saffron. The outcome of this dessert is an energetic orange color that is the reason it’s named as Kesari.
Mostly Southern people used to make rava Kesari with breakfast especially, during festival seasons. This is super easy to prepare at home as it takes only a few minutes of your precious time.
We can prepare it with different flavors like milk and various fruit tunes. Here I shared with milk tone and I encourage you to try all the possible ways to enjoy the Kesari.
The end outcome of this recipe is smooth, orange-colored with mild milk and ghee flavored one.
Tips: Use can follow the same method for vermicelli Kesari. For other kinds of Kesari add water instant of milk along with smashed fresh fruits.
Also Read:
Suji malai laddu has roasted rava mixed with milk malai & dry fruits. The mixture is then rolled in ladoo shapes as shown in the video
Ingredients of Rava Kesari
- Semolina - 1 cup (slightly roasted)
- Sugar - 3/4 cup (tune your taste)
- Milk - 1-2 cups (boiled)
- Ghee - as needed
- Cashew - 10-15 pulses
- Red Raisins - 5-10 pieces
- Edible Food Color - a pinch (orange or saffron)
- Water - as needed
- Cardamom - 2 pieces
Steps for Rava Kesari
Heat a heavy-bottomed pan with a low flame and roast the rava until you get nice aroma (don’t over fry). Remove from the pan and keep it aside to cool.
Add a tablespoon of ghee on the same pan and roast the cashews and dry grapes until it turns a slight golden color. Remove from the pan and let it cool.
Add 1/2 cup of water and 1 cup of boiled milk on the same pan with a pinch of edible orange color and allow to boil with a medium flame. Now reduce the flame and slowly add rava (semolina) and side by side stir the mix well to ensure that they form no lumps.
Now add ghee and remaining boiled milk often and stir the mix to prevent it from sinking to the sides of the pan.
When it boiled add sugar and continue to cook. Often add ghee and stir the mix. Once it separated from ghee, add cardamom and then switch off the flame and transfer it to a serving tray.
Finally, slice into pieces and garnish with cashews and dry grapes. Keep it aside to cool for a few minutes. As it cools, it will gain a cake-like texture. That’s it. Simple and ease home-made style rava kesari is ready to serve.
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