Rava Kesari Recipe Ingredients Easy Step By Step
Rava Kesari Recipe Ingredients Step By Step Easy Procedure
Rava Kesari Recipe Ingredients is one of the most beloved South Indian sweet desserts, made with semolina (rava), ghee, sugar, aromatic spices, and nuts. This Rava Kesari Recipe Ingredients article gives you everything you need to make soft, melt-in-your-mouth Kesari with precise steps, accurate timings, and nutrition insights. According to Wikipedia, Kesari bath (also called Rava Kesari) is a traditional sweet dish popular across Karnataka, Tamil Nadu, Kerala and Andhra Pradesh, often served during festive occasions and breakfast variations like chow chow bath.
Recipe Card
| Prep Time | 10 mins |
|---|---|
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Servings | 6 servings |
| Difficulty | Easy |
Ingredients With Exact Quantities
Below is the list of ingredients you’ll need for a perfect Rava Kesari, measured accurately for 6 servings:
- Semolina (Rava / Sooji): 1 cup (approx. 160 g)
- Water: 2.5 cups (600 ml)
- Sugar: ¾ cup to 1 cup (190–200 g)
- Ghee (Clarified Butter): 6 tablespoons (about 90 ml)
- Cashews: 3–4 tablespoons (roughly 20–25 nuts)
- Raisins: 1 tablespoon (around 10–12 raisins)
- Saffron Strands: 2–3 pinches (optional)
- Green Cardamom Powder: ½ teaspoon
- Natural Orange Color Extract: 2–3 drops (optional)
Equipment Needed
- Heavy bottom pan/kadai
- Measuring cups and spoons
- Wooden spatula
- Serving bowls
Step By Step Instructions
1. Prepare Ingredients (0–2 Mins)
Measure all ingredients. Keep cashews and raisins separate. Soak saffron strands in 1 tablespoon warm water if using. This helps infuse color and aroma later. Understanding Rava Kesari Recipe Ingredients is essential.
2. Roast Nuts & Raisins (2–5 Mins)
Heat 2 tablespoons of ghee in a heavy bottom pan on medium flame. Add cashews and roast until golden brown. Remove and set aside. Now add raisins and fry until they puff. Remove and keep with cashews.
3. Roast Semolina (5–10 Mins)
In the same pan, add remaining ghee (4 tablespoons) and heat. Add semolina slowly and roast on medium-low heat. Stir continuously until the rava turns light golden and emits a nutty aroma. This step avoids lumps later.
4. Boil Water & Saffron (10–12 Mins)
In another pot or the same pan pushed aside, bring 2.5 cups of water to a rolling boil. Add saffron water and natural orange color (if using) to the boiling water. This relates to Rava Kesari Recipe Ingredients.
5. Combine Semolina With Boiling Water (12–15 Mins)
Lower the flame. Slowly add roasted semolina into boiling water, stirring continuously so lumps do not form. Keep stirring until the semolina absorbs all the water. This takes about 3–4 minutes.
6. Add Sugar & Cook (15–18 Mins)
Add sugar into the thick semolina mixture. Stir vigorously so sugar dissolves and blends well with the rava. The kesari will become glossy and slightly loose at this stage.
7. Final Flavoring & Nuts (18–20 Mins)
Add cardamom powder, roasted cashews, and raisins. Mix well. Cook for another 2–3 minutes until the mixture leaves the sides of the pan and becomes soft and creamy. Turn off the heat. Learn more about Rava Kesari Recipe Ingredients.
8. Rest & Serve (20–30 Mins)
Let the Kesari rest for 5–10 minutes off heat. It thickens slightly as it cools. Serve warm in bowls.
What I Learned Making This Recipe
When I first tried Rava Kesari during a visit to Chennai, I was surprised by how simple ingredients like semolina and ghee created such a rich, comforting dessert. The key is to roast rava till it smells fragrant. I personally recommend using saffron strands over artificial color for an authentic aroma and subtle hue.
Chef’s Pro Tips From Experience
- Always roast semolina on low flame. Too hot and it burns quickly.
- If your Kesari becomes lumpy, add a splash of hot water and stir vigorously; this helps smooth the texture.
- Use full-fat ghee for best flavor. Lesser ghee will make it less rich.
- Adding hot sugar syrup to hot rava prevents clumps and improves consistency.
- Serve Kesari warm with a dollop of ghee on top for extra indulgence.
Chef’s Notes: Substitutions And Storage
If you want a richer dessert, replace ½ cup water with milk; this makes Kesari creamier. For a vegan version, use coconut oil instead of ghee; it changes flavor slightly but still tastes delightful. Leftover Kesari can be stored in an airtight container in the refrigerator for up to 3 days; reheat on low flame with a splash of milk or water.
Nutrition Information Per Serving
| Nutrient | Approx. Value |
|---|---|
| Calories | ~300–350 kcal per serving * |
| Carbohydrates | ~42–50 g |
| Protein | ~3–4 g |
| Total Fat | ~11–14 g |
| Sugars | ~30–40 g |
*Values based on aggregated data from IndianHealthyRecipes nutrition and similar sources.
Frequently Asked Questions About Rava Kesari
Can I Use Milk Instead Of Water?
Yes. Using milk makes Kesari richer and creamier. Many home cooks mix equal parts water and milk for best texture.
Why Roast The Rava First?
Roasting semolina removes the raw smell and prevents lumps when cooked with water. It also improves flavor significantly.
Is Rava Kesari Healthy?
Kesari is calorie-dense due to sugar and ghee, providing quick energy. Enjoy in moderation as a dessert.
Can I Add Fruit To Kesari?
Yes. Variations like pineapple or mango Kesari are popular in many homes.
For more insights on Indian sweet dishes and traditional food culture visit Suji ka Halwa on Wikipedia to understand how semolina desserts fit into broader South Asian cuisine.
