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Rava Kesari Bath Recipe | Suji Ka Halwa
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Rava Kesari Bath Recipe | Suji Ka Halwa

Rava Kesari Bath Recipe is a classic South Indian sweet dish made from semolina and is mainly prepared for breakfast or during festivals.
Prep Time5 minutes
Cook Time15 minutes
Course: Dessert / Sweet / Festival Sweet, Prasadam / Festive offering
Cuisine: Indian
Keyword: kesari Bath, Rava kesari, Suji Ka Halwa
Calories: 300kcal
Author: Padma Veeranki

Ingredients

  • 1/2  Cup  White Rava, aka Bombay Rava/Suji/Semolina
  • 1/2  Cup  Sugar
  • 1 1/2-2  Cups  Water
  • A Pinch  of Orange/Yellow Food Colour or few Saffron strands
  • 3 Tbsp Ghee, divided
  • 1/2 teaspoon  Cardamom Powder
  • 10 Cashews, fried to golden brown in 1 tsp Ghee
  • 10 Raisins, fried to golden brown in 1 tsp Ghee

Instructions

  • Roast rava in a pan over medium low heat until you get a nice aroma and set aside.
  • Now, combine sugar & water in a bowl and bring to a boil. Add a pinch of orange colour or few saffron strands. Set aside.
  • Place back pan with rava over medium heat and add boiling sugar liquid little by little to the rava and stir well. Cover with a lid and cook until done on low heat.
  • Add ghee and cardamom powder, mix well, and turn off the heat
  • Toast a few cashews and raisins in 1 teaspoon ghee until golden brown.
  • Transfer toasted nuts to the Kesari.
  • Mix well and serve when hot.

Recipe Video

Notes

  • Fine semolina (also known as bombay rava) is preferable for making rava kesari because it gives soft and fluffy texture. And it will also get cooked faster.
  • Roasting semolina properly is the key to get the best texture. So, take your time, be patient and roast over medium low heat stirring constantly till you get nice aroma and slight color change. Do not burn or over roast. We are not looking for brown color. Just slight color change.
  • You can also replace orange food colour with a few saffron strands.
  • Continuous stirring after adding boiling liquid to roasted rava (or Vice versa) is very important step to avoid lumps.
  • Also make sure to use ghee for more rich flavour and aroma. It also gives a glossy and shiny look to the halwa.
  • If you try to cut down on ghee or sugar, you will not achieve the same flavour or texture that it is famous for. 
  • Variation: You can also substitute the water with same amount of milk and it also gives a rich & creamy texture. Or use half water and half milk which also gives the perfect balance of richness and creaminess.