Rava Kesari | Kesari Bath | Kesari Suji ka Halwa | Saffron and Semolina Halva
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.
Equipment
- Bowl - 1/2 Litre Capacity
- Heavy Bottomed Vessel (1/2 litre capacity)
- Ladle
- Lid
Ingredients
- 1/2 Cup Semolina (Rava, Suji) See Notes
- 1/2 Cup Sugar
- 1 Cups Water
- 1/4 Cup Ghee
- 4 to 6 Cashew Nuts
- 25 Strands Saffron (2 generous pinches)
Instructions
- 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.
Nutrition
Calories: 298 kcalCarbohydrates: 45 gProtein: 4 gFat: 13 gSaturated Fat: 7 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 4 gCholesterol: 29 mgSodium: 13 mgPotassium: 157 mgFiber: 1 gSugar: 25 gVitamin A: 33 IUVitamin C: 5 mgCalcium: 13 mgIron: 2 mg