Kesari Recipe | Rava kesari Recipe

Kesari, also known as Rava Kesari or Kesari Bath, is a classic South Indian dessert loved for its vibrant color, rich flavor, and melt-in-the-mouth texture. The name "Kesari" comes from the word "kesar," which means saffron in Hindi, a luxurious spice used in Indian cooking for its distinct aroma and color. While saffron was traditionally used, many modern recipes use natural or artificial coloring for the vibrant look. Rava Kesari is easy to make and full of flavor, making it more than just a dessert. This, like Rasgulla, Moong Dal Halwa, Kaju Katli, dodha Barfi, Jalebi, Gulab Jamun Rasmalai, and Gajar Halwa, brings back sweet memories of festive temple offerings and family get-togethers.

About Kesari Recipe

Kesari, is a popular Indian dessert made with semolina (rava), sugar, ghee, and water, flavored with cardamom and sometimes saffron. The dish gets its name from "kesar," the Hindi word for saffron, which gives it a vibrant orange-yellow color and a delightful aroma. While saffron is traditional, many people use food coloring to achieve the bright hue. Kesari is soft, mildly sweet, and rich in taste, making it a favorite treat for all ages.

Kesari is not just a festive dish, it is also quick and easy to prepare, making it perfect for when you want to whip up something sweet in no time. The semolina is roasted in ghee until golden and aromatic, then cooked with water and sugar until it turns into a soft, pudding-like texture. Garnished with fried cashews and raisins, this dessert looks as appealing as it tastes.

This dessert is especially popular in South India, where it is served during festivals, weddings, and religious celebrations. It is also a common part of breakfast menus. The balance of sweet and savory flavors makes it a well-loved meal. Over time, variations of this dish have emerged, including pineapple Kesari, milk Kesari, and banana Kesari, which add unique twists to the recipe.

How to Make Kesari

Making Kesari is simple, with each step bringing you closer to a delicious, aromatic dessert. With a few basic ingredients like semolina (rava), ghee, sugar, and a touch of cardamom, you can create this rich, flavorful dessert in no time. In this guide, we'll walk you through each step of the process, from roasting the semolina to serving the final dish. Let’s get started.

Roast the Semolina

Step 1:- Heat 1 tablespoon of ghee in a thick-bottomed pan over medium heat. Use a non-stick or heavy pan to prevent sticking or burning. Once the ghee melts, add 1 cup of semolina (rava). Stir it continuously with a spatula or spoon.

Step 2:- Be patient and stir continuously to avoid uneven roasting or burning. Roast the semolina on medium-low heat until it turns slightly golden and gives off a nutty aroma. This should take about 5-7 minutes.

Once roasted, transfer the semolina to a bowl and set it aside.

Prepare the Water Mixture

Step 3:- In a saucepan, bring 2 cups of water to a boil. While the water heats, add a pinch of saffron strands or food color (yellow or orange) to the water. Stir well so the color blends evenly.

Step 4:- Optional: You can also add a few drops of rose water or a teaspoon of edible camphor for added aroma if making for festive occasions.

Once the water is hot and infused with color, reduce the heat to low.

Cook the Semolina

Step 5:- Slowly add the roasted semolina to the boiling water while stirring constantly. This prevents lumps from forming. Use one hand to pour the semolina and the other to stir.

Step 6:- Keep stirring continuously as the semolina absorbs the water. This will take 3-4 minutes. Once the mixture thickens and starts to come together, reduce the heat and let it cook for an additional minute. Cover the pan lightly if needed, but stir occasionally.

Add Sugar and Flavoring

Step 7:- Add 1 cup of sugar to the cooked semolina. Stir well until the sugar dissolves completely. The mixture may loosen slightly as the sugar melts, but don’t worry, it will thicken again.

Step 8:- Add 1/2 teaspoon of cardamom powder and mix it into the Kesari for a warm, aromatic flavor. Stir in 2 tablespoons of ghee, a little at a time, and mix well. The ghee gives the Kesari its signature glossy texture and rich taste.

Cook for another 2-3 minutes, stirring continuously, until the Kesari thickens and starts leaving the sides of the pan.

Garnish and Serve

Step 9:- In a small pan, heat 1 tablespoon of ghee over medium heat. Add 10-12 cashews and fry them until golden brown. Next, add 8-10 raisins and fry until they puff up.

Step 10:- Add the fried cashews and raisins to the prepared Kesari. Gently mix them in. Turn off the heat and let the Kesari rest for a minute to absorb all the flavors.

Serve the Kesari warm in bowls or on plates. Enjoy this delicious and fragrant Rava Kesari with your loved ones.

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Expert Tips

Making the perfect Kesari is all about paying attention to the little details. With these expert tips, you can elevate your dish and ensure that it turns out rich, flavorful, and perfectly textured every time. Let’s dive into these expert suggestions and make your Kesari a success.

Roast the Semolina Well:- Always roast the semolina (rava) in ghee until it turns golden and gives off a nutty aroma. This step is key to preventing lumps and ensuring a non-sticky, flavorful Kesari. Don’t rush this step, as under-roasted semolina can result in a raw taste.

Use the Right Ratio of Ingredients:- The standard ratio is 1:2:1 for semolina, water, and sugar. Stick to this for the perfect texture. If you prefer a softer Kesari, you can increase the water slightly (e.g., 2.5 cups for 1 cup of semolina).

Prevent Lumps:- When adding the semolina to the boiling water, stir continuously to avoid lumps. Add it gradually rather than all at once.

Use Good Quality Ghee:- Ghee is a key ingredient that adds richness and flavor. Use fresh, good-quality ghee for the best results. Adding ghee at different stages (roasting, cooking, and finishing) enhances the texture and prevents dryness.

Add Sugar at the Right Time:- Always add sugar after the semolina is fully cooked in water. Adding it too early can make the mixture watery and affect the texture.

Customize the Flavor:- While cardamom powder is traditional, you can experiment with other flavorings like rose water, edible camphor, or vanilla essence for a unique twist.

Use Saffron for Natural Color:- Saffron not only adds color but also enhances the flavor of the dish. Soak a few strands in warm water or milk before adding it to the Kesari for an even richer taste.

Fry Garnishes Separately:- Always fry cashews and raisins in ghee separately before adding them to the Kesari. This step ensures they are golden and crisp, adding a nice crunch and sweetness.

Don’t Overcook:- Cook the Kesari just until it starts leaving the sides of the pan. Overcooking can make it hard and dry. A little resting time off the heat will allow it to set perfectly.

Serve Fresh:- Kesari tastes best when served warm or at room temperature. If reheating, sprinkle a little water and heat gently to restore its softness.

By following these tips, your Kesari will turn out perfect every time—soft, flavorful, and indulgent.

Recipe Card

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Kesari Recipe | Rava kesari Recipe | Kesari Bath Recipe

Prep Time: 5 Minutes Cook Time: 15 Minutes Total Time: 20 Minutes

1 Cup= 240 ml, 1 Tablespoon = 15ml, 1 Teaspoon = 5ml

Serves: 5 People

Ingredients:

Semolina (Rava): - 1 cup
Sugar :- 1 cup (adjust to taste)
Water :- 2 cups
Ghee (clarified butter) :- 4 tablespoons
Cardamom powder :- 1/2 teaspoon
Saffron strands :- a pinch (optional)
Orange or yellow food color :- a pinch (optional)

For Garnish:

Cashews :- 10 to 12 (halved)
Raisins :- 8 to 10

Step-by-Step Details

Step 1: Roast the Semolina

Heat 1 tablespoon of ghee in a pan on medium heat.
Add the semolina (rava) and roast it, stirring continuously, until it turns golden and gives off a nutty aroma. Be careful not to burn it. Once roasted, set it aside.

Step 2: Prepare the Water Mixture

In a separate pot, bring 2 cups of water to a boil.
Add saffron strands or food color to the water and mix well. This step gives the Kesari its vibrant color.

Step 3: Cook the Semolina

Slowly add the roasted semolina to the boiling water, stirring constantly to avoid lumps.
Reduce the heat to low and let the mixture cook for 3-4 minutes until the semolina absorbs the water and thickens.

Step 4: Add Sugar and Flavoring

Add the sugar to the cooked semolina and mix well. The mixture will loosen slightly as the sugar melts.
Stir in the cardamom powder and 2 tablespoons of ghee. Cook for another 2-3 minutes until the Kesari thickens and begins to leave the sides of the pan.

Step 5: Garnish and Serve

In a small pan, heat the remaining 1 tablespoon of ghee. Fry the cashews until golden and raisins until they puff up.
Add the fried nuts and raisins to the Kesari and mix gently.

Serve warm or at room temperature as a dessert or as part of a festive meal.

Tips for Perfect Kesari:

Roast the semolina well for a non-sticky texture and enhanced flavor.
Adjust the sugar quantity to your taste preference.
Use high-quality saffron for a richer aroma and authentic color.
Do not skip the ghee, it adds richness and prevents the Kesari from becoming dry.

Enjoy this quick, delicious, and traditional Kesari Recipe for any occasion.

Nutritional Value

Kesari is a traditional Indian dessert that combines semolina, ghee, sugar, and aromatic spices for a rich and satisfying treat. Here's the detailed nutritional breakdown per serving:

Nutrient	Amount per Serving	% Daily Value (based on a 2,000-calorie diet)	Health Benefits
Calories	320 kcal	16%	Provides energy, making it a quick pick-me-up or a satisfying dessert.
Protein	3 g	6%	Supports muscle repair, growth, and overall body functions.
Carbohydrates	45 g	15%	Provides sustained energy and helps maintain blood sugar levels.
- Dietary Fiber	1 g	4%	Aids digestion and regulates cholesterol and blood sugar levels.
- Sugars	25 g	-	Adds sweetness for indulgence but should be consumed in moderation.
Total Fat	14 g	22%	Contains essential fats that support brain function and cellular health.
- Saturated Fat	9 g	45%	Adds richness; should be consumed moderately for heart health.
Cholesterol	35 mg	12%	From ghee; moderate levels add richness and flavor to the dish.
Sodium	5 mg	0%	Minimal sodium makes it suitable for low-salt diets.
Potassium	50 mg	1%	Supports muscle function and electrolyte balance.
Calcium	10 mg	1%	Supports strong bones and teeth; enhanced if milk is used in preparation.
Iron	1 mg	6%	Helps in red blood cell production and prevents fatigue.
Vitamin A	150 IU	3%	Promotes good vision, immune support, and skin health.
Vitamin C	0 mg	0%	Typically not present; can be enhanced by adding fruits like pineapple.
Magnesium	10 mg	3%	Supports nerve function and bone health.
Phosphorus	40 mg	4%	Vital for bone strength and energy metabolism.
Zinc	0.3 mg	2%	Enhances immunity and supports metabolic functions.
Vitamin B6	0.02 mg	1%	Supports neurotransmitter production and brain health.
Folate (B9)	5 mcg	1%	Contributes to cell function and overall health.
Vitamin E	0.5 mg	3%	Acts as an antioxidant, protecting cells from damage.
Copper	0.1 mg	5%	Helps in energy production and iron absorption.
Selenium	1 mcg	2%	Reduces oxidative stress and supports thyroid health.
Manganese	0.2 mg	10%	Helps in carbohydrate metabolism and bone health.

Nutrient Amount per Serving % Daily Value (based on a 2,000-calorie diet) Health Benefits
Calories 320 kcal 16% Provides energy, making it a quick pick-me-up or a satisfying dessert.
Protein 3 g 6% Supports muscle repair, growth, and overall body functions.
Carbohydrates 45 g 15% Provides sustained energy and helps maintain blood sugar levels.
- Dietary Fiber 1 g 4% Aids digestion and regulates cholesterol and blood sugar levels.
- Sugars 25 g - Adds sweetness for indulgence but should be consumed in moderation.
Total Fat 14 g 22% Contains essential fats that support brain function and cellular health.
- Saturated Fat 9 g 45% Adds richness; should be consumed moderately for heart health.
Cholesterol 35 mg 12% From ghee; moderate levels add richness and flavor to the dish.
Sodium 5 mg 0% Minimal sodium makes it suitable for low-salt diets.
Potassium 50 mg 1% Supports muscle function and electrolyte balance.
Calcium 10 mg 1% Supports strong bones and teeth; enhanced if milk is used in preparation.
Iron 1 mg 6% Helps in red blood cell production and prevents fatigue.
Vitamin A 150 IU 3% Promotes good vision, immune support, and skin health.
Vitamin C 0 mg 0% Typically not present; can be enhanced by adding fruits like pineapple.
Magnesium 10 mg 3% Supports nerve function and bone health.
Phosphorus 40 mg 4% Vital for bone strength and energy metabolism.
Zinc 0.3 mg 2% Enhances immunity and supports metabolic functions.
Vitamin B6 0.02 mg 1% Supports neurotransmitter production and brain health.
Folate (B9) 5 mcg 1% Contributes to cell function and overall health.
Vitamin E 0.5 mg 3% Acts as an antioxidant, protecting cells from damage.
Copper 0.1 mg 5% Helps in energy production and iron absorption.
Selenium 1 mcg 2% Reduces oxidative stress and supports thyroid health.
Manganese 0.2 mg 10% Helps in carbohydrate metabolism and bone health.

Kesari, while rich in calories and fats, offers several nutrients thanks to its ingredients. The semolina provides carbohydrates for energy, while ghee adds essential fats for brain and cellular health. Cardamom and saffron not only enhance the flavor but also have antioxidant properties. Enjoy Kesari as an occasional treat to savor its sweetness and tradition while reaping its nutritional goodness.

How to Store and Reheat Kesari

Storing and reheating Kesari is easy and helps keep it fresh for later enjoyment. Whether you’ve made a big batch or want to save some for later, knowing how to store it correctly ensures it stays soft and tasty. In the following steps, we’ll show you how to store Kesari at room temperature or in the fridge, and the best way to reheat it without losing its delicious texture.

Storing Kesari:

Cool Completely Before Storing:- Allow the Kesari to cool to room temperature before storing. This prevents condensation, which can make it soggy.

Use an Airtight Container:- Transfer the cooled Kesari to a clean, airtight container. This helps retain its freshness and prevents it from absorbing any odors from the fridge.

Refrigeration:- Store the container in the refrigerator if you plan to keep the Kesari for more than a day. Kesari stays fresh in the fridge for up to 3-4 days.

Avoid Freezing:- Kesari doesn’t freeze well, as freezing can alter its texture and make it grainy when thawed. It’s best to make a fresh batch if needed for a later date.

Reheating Kesari:

Bring to Room Temperature:- If the Kesari is refrigerated, take it out and let it come to room temperature for about 10-15 minutes before reheating.

Reheat on the Stovetop:- Transfer the Kesari to a pan. Add a small splash of water or milk (1-2 tablespoons) and 1 teaspoon of ghee to prevent it from drying out. Heat on low flame, stirring continuously until the Kesari becomes soft and warm.

Reheat in the Microwave:- Place the Kesari in a microwave-safe bowl. Sprinkle a little water or milk and cover the bowl with a lid or microwave-safe wrap to prevent drying. Heat for 30-40 seconds, stir, and heat again for another 20-30 seconds if needed.

Add Fresh Ghee (Optional):- Once reheated, you can mix in a small amount of ghee for added richness and flavor.

Serve the reheated Kesari immediately for the best taste and texture. Avoid reheating it multiple times, as this can make it lose its flavor and softness. By following these steps, your Kesari will taste just as fresh and delicious as when you first made it.

Conclusion

Kesari is more than just a sweet dish; it's a slice of tradition and comfort on a plate. Made with simple ingredients like semolina, ghee, sugar, and a touch of aromatic spices, this dish is easy to prepare yet indulgent in flavor. It’s a dessert that brings back memories of festivals, family gatherings, and joyous celebrations.

So, gather your ingredients, and start cooking this delightful treat today. Share your feedback and let us know how your Kesari turned out. Whether you enjoy it warm or at room temperature, Kesari is sure to bring a smile to your face and a sense of satisfaction to your cooking journey.

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FAQs About the Kesari Recipe

1. What is Kesari?
Kesari is a traditional Indian dessert made with semolina (rava), ghee, sugar, and water, flavored with cardamom and garnished with nuts. It gets its name from its golden-orange color, often achieved with saffron or food coloring.

2. Is it easy to make Kesari at home?
Yes, Kesari is very easy to make at home. It requires only a few basic ingredients and can be prepared in under 30 minutes, making it perfect for quick celebrations or dessert cravings.

3. Can I make Kesari without food color?
Yes, you can skip food color and use saffron or turmeric for a natural golden-yellow hue. Saffron also adds a rich aroma and flavor to the dish.

4. Can I use milk instead of water in Kesari?
Yes, you can use milk instead of water for a creamier and richer Kesari. This variation is sometimes called "Milk Kesari" or "Paal Kesari."

5. How can I prevent lumps while making Kesari?
To prevent lumps, roast the semolina well before cooking and add it gradually to the boiling water or milk, stirring continuously to ensure a smooth texture.

6. Can I make Kesari without ghee?
While ghee enhances the flavor and richness of Kesari, you can substitute it with a neutral oil like coconut oil for a vegan version. However, the traditional taste might be slightly altered.

7. Can I customize the Kesari recipe?
Absolutely! You can add fruits like pineapple or banana, replace sugar with jaggery for a healthier twist, or include different nuts and dried fruits to make it more flavorful and unique.

8. Is Rava Kesari good for health?
Rava Kesari is a tasty dessert but should be consumed in moderation. It provides quick energy due to its carbohydrate content and contains some essential nutrients from semolina and ghee. However, it is also high in sugar and fat, making it more suitable for occasional indulgence than daily consumption.

9. What is the difference between saffron and Kesari?
Saffron: A natural spice derived from the stigmas of the crocus flower, known for its deep yellow-orange color and unique flavor.

Kesari: Refers to the dish or its characteristic color, achieved using saffron, food coloring, or turmeric. Saffron can be an ingredient in Kesari but isn’t the same thing.

Kesari Recipe | Rava kesari Recipe | Kesari Bath Recipe

About Kesari Recipe