Rava Kesari Recipe (Kesari Bath)

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1 cup semolina (or fine rava or suji)

¾ to 1 cup sugar ((prefer organic))

2 ½ cups water (or milk (refer notes))

¼ teaspoon cardamom powder ((elaichi powder))

2 pinches natural kesari color (or saffron strands)

5 to 6 tablespoons Ghee ((clarified butter, I use 5 tbsps))

12 Cashews ((use as needed))

12 raisins ((use as needed))

Heat 2 tbsp ghee in a heavy bottom pot and fry cashews until light golden.
Then add raisins and fry until they swell up. Remove to a plate and set aside.
In the same ghee add the rava and fry on a low to medium heat until aromatic and crunchy.
Do not brown or discolor the rava as the aroma of the rava kesari will change.
While the rava is getting roasted, pour water to another pot and bring it to a boil.
When the water turns boiling hot, slowly pour it to the rava by consistently stirring to prevent lumps.
The water will be absorbed by the semolina soon. Keep stirring and make sure there are no lumps.
When you see there is no excess water in the pan, then cover and cook on a low flame for 2 to 3 mins. This is just to ensure rava is cooked completely and turns fluffy.
Add sugar and mix well. Sugar will dissolve and the entire rava kesari mixture turns gooey.
Keep stirring and cook until the mixture thickens and the moisture is evaporated.
Then sprinkle cardamom powder, saffron or kesari and ghee. I used about 3 tbsp ghee.
Mix well and cook for 2 to 3 mins until the rava kesari leaves the pan. Cover and rest for 2 to 4 mins.
Grease a mould or round cup and then scoop some rava kesari to it. Level the top.
Invert the bowl or mould to a plate. Gently shake off. Garnish rava kesari with cashews and nuts.
You can also fluff up the rava kesari with a fork to make it fluffy.