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Rava Kesari

Happy Ugadi all my friends. Best wishes for ugadi and Gudi padwa. May this New Year bring lot of happiness, success and prosperity for all. This is an auspicious festival which binds half of the Nation. This is the New Year according to the Hindu calendar.

 

kesari bhat

 

 

On the occasion of ugadi people make many auspicious dishes. Rawa kesari is a must made dessert on ugadi .Rawa kesari is a delicious and classical dessert which is popular throughout India. People also call it sheera or halwa, with a little variation in taste and texture from place to place.

 

Kesari which means Saffron .Rava kewsari which is also called kesari bhat, has its origin in Karnataka. As the name suggest, the dish carries a mild flavor of Kesar aka saffron. Adding kesar results in yellow colour for the dish. The texture of the dish is extra soft, looks shiny loaded with Ghee.

 

 

kesari bhat

 

This is the easiest dessert made for Ugadi/Yugadi. This is also a must made item in every pooja, occasion, marriages and ceremonies.  Lot of varieties of kesaries are available in south India. like mango kesari, pineapple kesari, banana kesari and coconut kesari. Also colour may vary as people use mild yellow colour, orange colour, saffron or a pinch of turmeric.

 

kesari bhat

 

According to my neighbor, ratio of Rava, Ghee, Sugar and Water is 1 : ½ : 2 : 3 , she means if you are taking 1 cup rawa, ghee should be ½ cup, sugar should be 2 cup and water will be 1 & ½ cup. Tried this many times but I personally prefer more water, which tends to remove lumps and makes the kesari super soft. Let’s make and enjoy this.

 

 

 

 

Print Recipe
Rava Kesari
south indian rawa kesari
Course Dessert
Cuisine indian, south indian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
person
Ingredients
Course Dessert
Cuisine indian, south indian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
person
Ingredients
south indian rawa kesari
Instructions
  1. Heat a tbsp of oil in a wok or wide kadai.
  2. Fry cashew nuts and raisins separately.
  3. Take them out once the cashew turns light golden in colour.
  4. In the same ghee roast semolina in low- medium flame till semolina turns slightly pinkish in colour.
  5. Remove and set aside.
  6. In the same pan pour 4 cups of water, add kesari colour .
  7. Let it boil.
  8. Once water boils, pour semolina gradually, by stirring continuously, avoid forming lumps.
  9. Stir continuously and let the rava cook properly.
  10. Once rava is cooked properly and absorbs the water completely, add sugar.
  11. The mixture will start loosen, add cardamom powder and fried nuts, keep stirring.
  12. Add rest of the ghee, cover it with a lid.
  13. Cook for 3-4 minutes more, stir occasionally.
  14. Add a tsp of ghee, mix thoroughly and switch off the flame.
  15. You can serve it in a bowl like halwa or transfer it to a greased plate and let it be cool.
  16. Cut into pieces after it cools down.
  17. Enjoy !!!
Recipe Notes
  • I didn’t add saffron , so added kesari colour and cardamom powder.
  • You may add pinch of yellow/orange food colour.
  • If you want to add saffron then soak in warm milk before 10 minutes.
  • Add this saffron mixture to boiling water and follow rest of the step.
  • If you want the real south Indian style rawa kesari don’t reduce the amount of ghee.

 

kesari bhat

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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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