Rava Kesari is a South Indian sweet dish also known as Kesari bath. Rava means sooji or semolina in india. The classic ingredients used for its preparation are semolina, sugar, ghee (usually), water, and milk. It is also known as kesari bath or kesari bhath. It is made in many variations like fruit kesari and pineapple kesari are the popular ones.
Rava Kesari Recipe
Being a South Indian, and more than 2 years of blogging. I have no idea how I missed the most popular and traditional sweet which we make for most of the festivals.
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I’ve made this recipe countless times over the years and the key to a perfect kesari lies in maintaining the right proportions. Reducing ghee or sugar too much can affect the taste and texture. So, it’s best to stick to the measurements for the authentic restaurant style or wedding style glossy finish.
About Rava Kesari (kesari bath)
Rava kesari, also known as kesari bath, is a classic South Indian sweet made with roasted semolina, sugar, water, ghee, cardamom and nuts.
It is a quick and easy delicacy that can be prepared in less than 30 minutes. It has a rich aromatic taste that literally melt-in-your mouth.
South Indian restaurant mini tiffin is incomplete without rava kesari, which is served alongside with vadai, pongal, dosai, poori and coffee for a complete meal.
Rava kesari is a timeless, quick sweet enjoyed in almost every South Indian household. It is perfect for festivals, poojas, special occasions, evening snacks or even when unexpected guests arrive.
Since rava, sugar and ghee are staples in South Indian cuisine, making rava kesari is always convenient and fuss free.
Similar Recipes
Rava Kesari is one of the staple recipe in our place. Amma makes it for all festivals, they are so popular and taste yummy.
Rava kesari is an Indian semolina pudding made using sooji | semolina. It has rava, sugar, water or milk, ghee, nuts like cashews and cardamom. The pudding has a melt in mouth texture and is really fast to make.
The perfect rava kesari should be soft, smooth and melt-in-mouth consistency. If the consistency is not achieved, it can turn hard or lumpy once cooled down. The ideal kesari should be shiny, fluffy and soft enough that it should easily glide off effortlessly.
Common Mistakes in Rava Kesari
Even though this is a common recipe, many will get trouble in this. Because it is a kind off tricky one. The chances of getting the sooji lumpy is common in this. If you follow my steps then you can get this perfect each time.
Another important thing is if you want a good kesari then you have to add generous amount of ghee in this, this makes the kesari to melt in your mouth.
Rava Kesari Ingredients Ratio
The ratio of the ingredients is very important in rava kesari to acheive the proper texture. 1:2:3 is the easy ratio for rava kesari to remember. If you are planning to make the kesari ahead of time then you can increase the water quantity to 4 part.
- 1 part Rava -> 2 part Sugar -> 3 part Water
- 0.5 cup rava -> 1 cup sugar -> 1.5 cup water
In this recipe, I’m sharing my failproof kesari that will result in a soft, fluffy and glossy texture every time. I’ve also included a few variations in the blog for you to try.
Ingredients
- Rava : Rava / Sooji / Semolina is the main ingredient and it gives the kesari its soft, slight grainy texture. When roasted in ghee, it develops a warm, nutty flavour that forms the base of the sweet. Use fine or medium semolina rather than coarse ones.
- Sugar : Sugar adds the necessary sweetness. It dissolves with rava to create a smooth, glossy look and pleasant sweet taste. You can replace it with jaggery or brown sugar for a healthier alternative.
- Water : Water used to cook the rave until it becomes soft and fluffy.
- Ghee : Ghee adds rich aroma, silky and melt-in-mouth texture. It gives the kesari its golden hue and luxurious mouthfeel.
- Tempering : Cashews and raisins are roasted in ghee to add a nutty crunchy bite and chewy sweet texture to the kesari. This enhances the overall flavour of kesari.
- Orange food color : This gives the kesari its bright orange color. It is completely optional, you can also replace it with saffron or turmeric powder to keep it natural. Orange color gives the more vibrant and festive look.
- Milk : Adding a little milk enhances the texture and makes the kesari rich, soft and creamy.
- Cardamom powder : Cardamom powder is an essential spice used in Indian desserts. It gives a sweet, floral fragrance and warm spice flavour that enhances the overall taste of kesari.
Step by Step pictures
Frying Nuts
1)Heat 1 tablespoon ghee in a pan. I used a heavy bottom kadai in which I am going to make kesari.
2)Add in cashews and raisins. Fry this until golden brown.
3)Remove and set aside.
Boil Water
4)Take water in a sauce pan. Bring water to a full boil and keep it hot. In a separate bowl, Mix food colouring with milk and set aside. Instead of food colour, you can use saffron too.
Roasting rava
5) Heat 1 tablespoon of ghee in the same pan which you fried nuts. Add sooji or rava.
6)Fry on medium heat for 3 to 4 mins till it is light golden and raw smell goes away from it.
Make Kesari
7)Now reduce the heat on the kadai and pour in the boiling water little at a time and mix well so no lumps form.
8)Keep mixing and cook till it gets little thick.
9)Now add in the sugar and keep mixing.
10) The mixture will loosen first. Keep cooking till it starts to thicken.
11)Add in the milk and food colouring in this and mix well.
12)Now add in the ghee and keep mixing till the kesari thickens. It should be slightly loose in consistency.
13)This is the consistency you are looking for.
14)Add in cardamom powder and mix well. Turn off heat.
Garnish
15)Add in the fried nuts and mix well. As the mixture cools, it will thicken even more.
16)Serve hot or warm.
Expert Tips
Use a proper pan : Use a heavy bottomed pan or non-stick pan to cook the sooji evenly without burning at the bottom.
Roasting : Roast the rava until it turns lightly golden. This adds a nice aroma and texture to the kesari.
Don’t skip ghee : Ghee is essential for rich flavour and softness. Use good quality ghee for authentic taste.
Don’t overcook : Take it off the kesari when it’s light runny. It will thicken as it rests.
Optional : Adding a tablespoon of oil at the end gives the kesari a soft texture even after it cools down.
Storage: The kesari stay good at room temperature for a day. You can also refrigerate the leftovers for up to 3 days. Warm the kesari on the stovetop or in the microwave to retain its texture.
Serving : Serve this rava kesari warm or hot to enjoy as a dessert after meals. It is also great for evening snacks, festive occasions. Pair this with vadai, coffee or tea for a classic South Indian combo.
FAQ
Definitely ! You can make the kesari healthier and lightier by replacing sugar with brown sugar or jaggery for milder sweetness.
No, it is completely optional. You can skip food color or use saffron for natural color and aroma.
Adding a bit of oil or extra ghee towards the end helps retain the softness even after the kesari cools down.
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Rava Kesari Recipe (Kesari Bhath, Kesari Bath, Kesari Recipe)
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Notes
- Always use a heavy bottom pan or non stick pan for making kesari.
- Roast rava well for better taste.
- Use ghee as mentioned for soft kesari.
- Don’t cook till kesari gets dry. Let it be runny when you take it off the heat. As it rests it will get thicker.
- You can reduce sugar if you want. But the mentioned amount is perfect.
- If you are planning to make the kesari ahead of time then you can increase the water quantity to 2 cups
Nutrition
Nutrition Facts
Rava Kesari Recipe (Kesari Bhath, Kesari Bath, Kesari Recipe)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Variations in Kesari
Pineapple kesari – has an addition of chopped pineapples and pineapple extract.
Wheat rava kesari – made using a wheat based sooji called as samba rava. usually it is cooked in pressure cooker. Since wheat rava takes more time to cook. Also it is a healthy option for regular rava.
Milk kesari – rava kesari is made entirely with milk instead of water creates much more soft texture.
Fruit kesari – different types of fruits like mangoes, apples, grapes, pineapple are added.
Semiya kesari – kesari made using vermicelli or semiya which has a chewy texture to it. It is similar to meethi seviyan recipe.
Aval Kesari – made using poha which is an healthy option
Mango Kesari – has an addition of chopped and pureed mangoes and mango extract.
Apple Sheera – recipe very similar to kesari made using apples and sooji.
