Rava Kesari | Kesari Bath | Kesari Suji ka Halwa | Saffron and Semolina Halva
Aruna
Popularly called Rava Kesari in South India, this is Suji ka Halwa to which saffron has been added. This easy-to-make dessert is a crowd pleaser and made quite often during many festivals. Rava Kesari is often a part of breakfast, especially at weddings.
Warm 2 cups water and add 2 large pinches of saffron strands (about 20 to 25 saffron strands) to it. Set aside.
In a heavy bottomed vessel, over medium heat, melt 1/4 cup of ghee.
Break 4 to 6 cashews into quarters and add them to the hot ghee.
Stir-fry till light golden brown.
Using a slotted ladle, remove the fried cashews from the ghee and set aside.
To the ghee, add 1/2 cup coarse Semolina, and stir-fry for 2 to 3 minutes.
Now, add the saffron-infused water and add it to the semolina.
Mix well and ensure that there are no lumps.
Cook the mix till the water is absorbed and the semolina is cooked.
Next, add 1/2 cup sugar and mix well till the sugar melts and is well-absorbed.
Cook till the ghee leaves the sides.
Turn off the heat and add the fried cashews.
Mix well and keep covered for 10 minutes. The ghee that had earlier oozed out of the Rava Kesari will be reabsorbed into it.
Serve Rava Kesari warm.
Notes
You get two varieties of Semolina; the very fine one used to make Rava Laddu and the coarser one we use to make Upma. Use the coarse variety to make Rava Kesari.
Do not stint on the ghee when making this delectable dessert.