Kesari Recipe – Rava kesari is a traditional South Indian dessert made with semolina, sugar, ghee, nuts and raisins. In this post I show you how to make smooth, delicious, aromatic and fluffy kesari with video and stepwise photos. Also known as kesari bath, this 25 minutes sweet is super simple to make, a total crowd pleaser and needs only pantry ingredients. This is a perfect dessert for every occasion, be it a festival, celebration or a weekend family breakfast.
In India, we make many different kinds of halwas, which are the Indian style puddings & rava kesari is one of them. This semolina dessert is made in many regions across India, so the recipes vary widely from one region to other. The version I have shared here is specific to South India.
About Rava Kesari
Rava kesari is a sweet dish from South Indian cuisine. “Rava” is a South Indian word for “semolina” and “Kesari” is an Indian word for “orange or saffron color”, which is the key ingredient in this dish. So rava kesari literally means “semolina that’s been prepared with orange color”.
While making rava kesari, artificial kesari color is added to impart a bright orange color to the dessert. Most often a powder or liquid color is added. However this can be easily replaced with saffron strands like the way I have done. If you do not have saffron use natural edible color.
Kesari is made in most South Indian households & even in Temples to offer the Hindu Gods or deities during Pooja, festivals & auspicious days like Ganesh chaturthi, Navratri, Krishna ashtami etc.
A lot of us also eat rava kesari as a breakfast or as an after meal dessert. It is made so often on every other occasion since it is very quick and simple to make.
We serve this rava kesari with savory snacks like
Maddur vada
Mysore bonda
Goli baje
Masala vada
Dal vada
This dessert is also known as just kesari or Kesari bath in Karnataka, This is a popular dish served in tiffin centers of Karnataka, a Southern Indian State. It is pretty much served in every meal platter & in a breakfast platter too.
Chow chow bath is one such platter where khara bath & kesari bath are served with coriander coconut chutney.
Sheera or Suji halwa is another dessert which is similar to rava kesari but made without any saffron or orange color. It is known as suji halwa in North India and as sheera in Karnataka and Maharashtra.
How To Make Rava Kesari (Stepwise Photos)
Preparation
1. Heat 2 table spoons of ghee in a heavy bottom pot. Split open 12 cashew nuts and clean them. Fry them until slightly golden.
2. Add 12 raisins and fry until they turn plump. Remove them to a plate.
3. Next pour the 1 cup rava. Mix well to coat the rava in ghee.
4. Begin to roast the rava well on a low to medium heat until crunchy and slightly aromatic. Do not brown it.
5. While the semolina is getting roasted, bring 2½ cups water to a boil in a pot. You can also use milk or a mix of both. Kesari bath is mostly made with water and not milk.
Incorporate water with rava
6. When the water comes to a rolling boil, pour it to the rava slowly in a stream. Stirring consistently with the other hand. Make sure the flame is medium at this stage.
7. There should be no lumps.
8. Continue to cook stirring consistently until the water is absorbed completely.
9. Lower the flame and cook covered for 2 to 3 mins.
10. Add ¾ to 1 cup sugar and mix well. I use 1 cup. If you prefer low sweet, then add lesser. Sugar melts and makes the mixture gooey. Then continue to cook until all the moisture evaporates.
11. Sprinkle ¼ teaspoon cardamom powder and kesari color. I used 2 pinches of saffron soaked in 2 tbsps hot water. If you do not have the kesari, just skip it.
12. Next add 3 to 4 tbsp ghee. I used 3 tbsp.
13. Mix well and continue to cook until the mixture leaves the pan. Cook covered for 2 mins. This is optional.
Garnish rava kesari with nuts and raisins. When it cools down you can fluff up with a fork.
If you want to serve it like in the restaurants, simply spoon the kesari to a greased bowl and press down gently (without pressure) using a spoon. Invert it on to a serving plate and shake off gently.
Pro Tips
Proportions: The key to make best rava kesari is the right proportion of rava, water and ghee. The proportions shared in this recipe yield soft, light and fluffy kesari that isn’t too greasy. For every 1 cup rava, use 2.5 cups water. If you want a softer & moist melt-in-the mouth kesari, use 3 cups water, 1 cup ghee and 1½ cups sugar. This is the version you can make for celebrations and occasions.
Roasting: Roasting rava in ghee until slightly crunchy and aromatic is very important. Roast on a low flame so semolina does not discolour yet turns crunchy. Well roasted rava will make your kesari fluffy and won’t turn sticky.
Stirring: Stirring consistently while pouring water to the rava is very important to prevent lumps.
Hot water: Make sure the water is hot when you pour the water to the rava. Also ensure the heat is medium to low to avoid splatters.
Ingredients & substitutes
Rava/ semolina: Originally rava kesari is made with fine semolina known as bombay rava. But many households now a days even use golden fine wheat rava or fine bansi rava to make this. The flavor of the one made with whole wheat rava is different from semolina. If you prefer to use the whole grain rava, then use 3 cups water.
Liquid: In this post, I have used water to cook the semolina. You may substitute water with milk. I personally prefer using half water and half milk. Using only milk makes the sweet heavy.
Sweetener: Sugar is the common sweetener used in this recipe. Though jaggery can be used the flavour and the color of the kesari won’t be the same with jaggery. Infact my family does not like jaggery in kesari.
Related Recipes
Recipe Card
Rava Kesari Recipe | How to Make Kesari Bath
Rava kesari also known as kesari bath is a popular south Indian breakfast dessert made of semolina, ghee,saffron,nuts and sugar. Rava meaning semolina and kesari refers to saffron color. It is flavored with cardamom powder.
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For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
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1
cup
semolina
or fine rava or suji
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¾ to 1
cup
sugar
(prefer organic)
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2 ½
cups
water
or milk (refer notes)
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¼
teaspoon
cardamom powder
or elaichi powder
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2
pinches
natural kesari color
or saffron strands
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5 to 6
tablespoons
Ghee
or clarified butter (I used 5 tbsps)
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12
Cashews
(use as needed)
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12
raisins
(use as needed)
Instructions
Preparation
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Heat 2 tbsp ghee in a heavy bottom pot and fry cashews until light golden.
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Then add raisins and fry until they swell up. Remove to a plate and set aside.
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In the same ghee add the rava and fry on a low to medium heat until aromatic and crunchy.
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Do not brown or discolor the rava as the aroma of the rava kesari will change.
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While the rava is getting roasted, pour water to another pot and bring it to a boil.
How to Make Rava Kesari
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When the water turns boiling hot, slowly pour it to the rava by consistently stirring to prevent lumps.
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The water will be absorbed by the semolina soon. Keep stirring and make sure there are no lumps.
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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.
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Add sugar and mix well. Sugar will dissolve and the entire rava kesari mixture turns gooey.
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Keep stirring and cook until the mixture thickens and the moisture is evaporated.
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Then sprinkle cardamom powder, saffron or kesari and ghee. I used about 3 tbsp ghee.
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Mix well and cook for 2 to 3 mins until the rava kesari leaves the pan. Cover and rest for 2 to 4 mins.
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Grease a mould or round cup and then scoop some rava kesari to it. Level the top.
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Invert the bowl or mould to a plate. Gently shake off. Garnish rava kesari with cashews and nuts.
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You can also fluff up the rava kesari with a fork to make it fluffy.
Notes
- Water: Most people prefer to use 2½ cups water for every cup of rava. If you use more water, you have to use more ghee & even sugar.
- A lot of South Indians consider 1:1:2:3 cups as the perfect ratio for rava:ghee: sugar: water. Meaning for 1 cup rava, 1 cup ghee, 2 cups sugar and 3 cups water is used. These are the ratios used when made for special occasions like wedding and celebrations.
- Do not reduce the quantity of ghee as it make the rava kesari sticky.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video
NUTRITION INFO (estimation only)
Nutrition Facts
Rava Kesari Recipe | How to Make Kesari Bath
Amount Per Serving
Calories 304
Calories from Fat 99
% Daily Value*
Fat 11g
17%
Saturated Fat 6g
38%
Cholesterol 25mg
8%
Sodium 6mg
0%
Potassium 79mg
2%
Carbohydrates 47g
16%
Fiber 1g
4%
Sugar 25g
28%
Protein 4g
8%
Calcium 8mg
1%
Iron 1.4mg
8%
* Percent Daily Values are based on a 2000 calorie diet.
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rava kesari recipe | kesari bath recipe | kesari recipe with detailed photo and video recipe. a popular south indian sweet dish made from semolina is mainly prepared for breakfast or during festival feast. it is known with several other names like sooji kesari, sooji halwa, sheera or semolina kesari.
rava kesari recipe | kesari bath recipe | kesari recipe with step by step photo and video recipe. it is a simple sweet recipe prepared with basic ingredients like semolina, sugar and
with step by step photo and video recipe. it is a simple sweet recipe prepared with basic ingredients like semolina, sugar and ghee . it is topped with dry fruits like chopped cashews, almonds and some raisins which gives a nice crunchy effect to it. it is also prepared with milk which is known as sheera or rava sheera and it is offered as nivedyam.
most commonly or traditionally, rava kesari is served as a sweet recipe in various part of india. however kesari bath recipe is very special in karnataka cuisine. in karnataka this dish is served for breakfast with upma or khara bhath as a sweet and savoury combination. and this combination is popularly known as chow chow bath recipe. especially in bangalore, it has become the staple food with the working class who loves to have this in their favourite tiffin centre.
furthermore, some important tips and suggestions for a perfect mouth watering rava kesari recipe. firstly, i have used saffron (soaked in 2 tbsp of warm water) for colour, however you can also replace with kesari food colour. also make sure to use ghee for more rich flavour and aroma. lastly, keep stirring after adding roasted rava to boiling water, so that there wont be any lumps formed. lastly, you can extend the recipe by adding finely chopped pieces of pineapple, apple or even banana for different flavours.
finally i would like to share some of my other sweet recipes collection and breakfast recipes collection with this post of rava kesari. it includes, upma recipe, jalebi recipe, mysore pak, oats upma, veg daliya, set dosa, masala dosa, milk puri, aloo puri and malpua recipe. in addition do visit my other recipes collections like,
rava kesari recipe or kesari bath video recipe:
recipe card for rava kesari:
rava kesari recipe | kesari bath recipe | kesari recipe
easy rava kesari recipe | kesari bath recipe | kesari recipe
from
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Prep Time
5
mins
Cook Time
10
mins
Total Time
15
mins
Course
Dessert
Cuisine
south indian
Servings
3
Servings
Cook Mode
Disable Auto Lock Screen while cooking?
Ingredients
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2
tbsp
+ ¼ cup ghee / clarified butter
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10
cashews / kaju
(halves)
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1
tbsp
raisins / kishmish / dry grapes
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½
cup
bombay rava / sooji / semolina
(fine)
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1
cup
water
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¾
cup
sugar
(add ½-1 cup depending on your choice)
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2
tbsp
saffron water / kesari
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¼
tsp
cardamom power / elachi powder
Instructions
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firstly, heat 2 tbsp ghee / clarified butter and roast 10 cashews, 1 tbsp raisins on low flame.
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once the cashews turn golden brown, keep aside.
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now in the same ghee roast ½ cup bombay rava. use fine / coarse variety rava.
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roast on low flame for 5 minutes or till it turns aromatic. keep aside.
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in a large kadai boil 1 cup water.
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keeping the flame on low, add in ½ cup roasted bombay rava.
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stir continuously till the rava absorbs water and no lumps are formed.
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further add ¾ cup sugar (add ½-1 cup depending on sweetness you prefer).
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keeping the flame on low, stir well till the sugar dissolves.
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furthermore add 2 tbsp saffron water or kesari food colour. (soak few treads of saffron in 2 tbsp of warm water for 15 minutes)
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also and ¼ cup ghee and stir continuously.
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make sure the mixture is combined well and no lumps are present.
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cover and simmer for 2 minutes or till rava gets cooked well completely.
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additionally add roasted cashews, raisins and ¼ tsp cardamom power.
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mix well till the rava kesari separates from pan.
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finally, serve rava kesari / kesari bath as a dessert.
Tried this recipe?
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how to make rava kesari with step by step photo:
- firstly, heat 2 tbsp ghee / clarified butter and roast 10 cashews, 1 tbsp raisins on low flame.
- once the cashews turn golden brown, keep aside.
- now in the same ghee roast ½ cup bombay rava. use fine / coarse variety rava.
- roast on low flame for 5 minutes or till it turns aromatic. keep aside.
- in a large kadai boil 1 cup water.
- keeping the flame on low, add in ½ cup roasted bombay rava.
- stir continuously till the rava absorbs water and no lumps are formed.
- further add ¾ cup sugar (add ½-1 cup depending on sweetness you prefer).
- keeping the flame on low, stir well till the sugar dissolves.
- furthermore add 2 tbsp saffron water or kesari food colour. (soak few treads of saffron in 2 tbsp of warm water for 15 minutes)
- also and ¼ cup ghee and stir continuously.
- make sure the mixture is combined well and no lumps are present.
- cover and simmer for 2 minutes or till rava gets cooked well completely.
- additionally add roasted cashews, raisins and ¼ tsp cardamom power.
- mix well till the rava kesari separates from pan.
- finally, serve rava kesari / kesari bath as a dessert.
notes:
- firstly, use fresh homemade ghee for more flavours and aroma.
- also add ½-1 cup of sugar depending on sweetness you prefer.
- additionally, prepare rava kesari on low flame to avoid any lump formation.
- finally, rava kesari / kesari bath can be stored for 2-3 days in refrigerator.
