Rava Kesari | Kesari Bhat Restaurant Style

July 11, 2019



Rava is basically wheat, which is processed and ground into coarse powder. Rava Kesari is a popular south indian dessert mainly of Karnataka state. The word 'kesari' refers to kesar or saffron used in this dessert to get the authentic color. This dessert is known by different names in different parts of the country. When in Maharashtra, I was aware of this dish by the name 'Sheera' a marathi or hindi name.   In north india, it's commonly called as 'Sooji Halwa'. And, in south, it's 'Kesari' or 'Kesari Bhat'.


In Bangalore, while eating out, this is the only dessert I can think of ordering. Though you get a very little quantity(atleast for me), it tastes at it's brilliance. You might find pineapple chunks added to kesari in some of the restaurants, which is called 'Pineapple Kesari'. So, here's the recipe for the easiest dessert, to delight yourself  at home.

Rava Kesari | Kesari Bhat | Sooji Halwa Recipe

How to make rava kesari:

1. Heat ghee in a pan. Fry cloves and cashews till light golden brown. Add raisins and fry till it plump up.
2. Now add rava, fry for few minutes till it starts changing color. Immediately add hot water slowly. Keep stirring continuously to avoid forming lumps. (*Note : Don't wait till rava turns dark golden brown, it will spoil the taste.)
3.  Add salt and food color or saffron. These will mix up easily in water. Mix well. Here I have added turmeric.
4. When its almost cooked, add sugar and keep stirring till its nicely combined. Keep stirring till you see it starts separating from the pan. Turn off the flame.
4. Cover and let it remain undisturbed for few minutes. Serve warm.

Rava Kesari | Kesari Bhat | Sooji Halwa Recipe

Rava Kesari | Kesari Bhat | Sooji Halwa Recipe
 CuisineIndian
 Prep Time5 minutes
 Cook Time10 minutes
 Passive Time5 minutes
 Servings
4-6 people
INGREDIENTS
INSTRUCTIONS
  1. Heat ghee in a pan. Fry cloves and cashews till light golden brown. Add raisins and fry till it plump up.
  2. Now add rava, fry for few minutes till it starts changing color. Immediately add boiling water slowly. Keep stirring continuously to avoid forming lumps. (*Note : Don't wait till rava turns dark golden brown, it will spoil the taste.)
  3. Add salt and food color / saffron / turmeric. These will mix up easily in water. Mix well.
  4. When its almost cooked, add sugar and keep stirring till its nicely combined. Keep stirring till you see it starts separating from the pan. Turn off the flame.
  5. Cover and let it remain undisturbed for few minutes. Serve warm.
RECIPE NOTES
Irrespective of the number of people for whom you will be making rava kesari, just remember to follow below formula to prepare a perfect rava kesari.
qty of sugar = qty of rava qty of ghee = half of qty of rava.
Again, you can increase or decrease the quantity of sugar as per your liking. Food color is optional, won't effect the taste of Kesari. Instead of artificial food color, you can opt for saffron or turmeric. Nothing goes better than something natural. If using saffron, soak few saffron strands in 2 tbsp of warm milk.
If you want to serve kesari chilled as a burfi, transfer hot kesari to a rectangular or square pan. Let it sit for 45 minutes to an hour. Cut it in desired shape and serve.

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I'm Marina, the cook, writer and photographer behind this blog. Flavoured Goodness is an effort to share my experiments with food (veg and non-veg) and healthy alternatives. Read more


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