Rava Kesari / Kesari Bath / Semolina Pudding
Rava Kesari is one of the common sweets made in my home in regular intervals. Mostly my mom makes this on Sunday evenings with hot pakoda and coffee. Also this is made as a neiveydyam when we are bored of making payasam. This is the all time favourite sweet for me and my second uncle. This sweet occupies a place in one of the events. When a groom’s family visit the bride’s house for the first to see the bride, they make kesari and bajji and an evening snack. Also this is made in weddings. North Indians make a counterpart called Sooji halwa. It is slightly different from Kesari.Please check my other recipes made with Semolina Rava upmaSooji toast
Equipment
- Pan
Ingredients
- 1 cup Rava
- 2 cups Sugar
- 3 cups Water
- 2 to 4 tbsp Ghee
- Few Cashews
- Few Raisins / Dry grapes
- 1/4 tsp Food Colour
Instructions
- In a frying pan add 2 tbsp ghee and fry the raisins and cashews until they are golden brown.
- Now fry the sooji in the same pan.
- Its colour should not change. The sooji should just get roasted in ghee.
- Add water and allow it to cook. Donot add sugar at this stage.
- Also add a pinch of food colour(Kesar colour or yellow). Allow it to boil.
- The rava gets cooked and will get Upma consistency.
- If needed add 4 tbsp of ghee to make it soft.
- At this stage add sugar and mix it well. The sugar melts and then again it ll start thickening.
- The Kesari will start leaving from the sides and also non sticky.
- At this stage turn off the stove and the Kesari is ready to serve.
- Serve it hot or cold depending on your preference.
Notes
- Roast the rava well.
- Donot add sugar before the rava is cooked to get non sticky kesari.