Rava Kesari- Sooji Halwa- Kesari bhath- Easy Sweet Recipe, is a very popular south Indian sweet made from rava/ semolina during festivals. Rava Kesari is also known as sooji halwa in North India. The recipe with step by step cooking pictures follows.
Rava Kesari is one of the easiest sweets recipe. It’s an Indian dessert that is popular throughout the country. It orginated from Karnataka and a cuisine of Karnataka and is a popular dish during festivals. I usually make it for festivals, guests and for very special occasions like birthdays and anniversary.
The word Kesari refers to the spice saffron which is used, resulting in its saffron- orange- yellow- color. Rava Kesari is one of my family all time favourites, I really wonder why I am delaying to post such a easy basic sweet recipe. I am cooking Kesari for the third time now, I got this yummy recipe from my cousin sister Asha, she makes the best kesari with super soft and shiny texture without much ghee. The secret is she add more water to cook the rava/ semolina. Adding of more water helps the rave to cook well and form a super soft lump free kesari. A special thanks to my fb friends Sree prameshwar and Ajeesh for the motivation to make kesari.
Rava kesari is made with rava/ semolina, sugar a pinch of kesar/ saffron or food color. There are many types of kesari like mango kesari, pineapple kesari, semiya kesari, mixed fruit kesari etc. Lets see how to make rava kesari in a easy way.
How to Make Rava Kesari- Sooji Halwa- Kesari bhath- Easy Sweet Recipe
Heat a pan with little ghee on a frying pan and fry cashew nuts, until golden brown in colour. Remove and transfer to a plate, keep it aside. To the same pan, add rava/semolina and fry for few minutes in a medium low flame.
Heat a sauce pan with water, natural food colour, rose water and cardamom, bring to boil. Add rava to the boiling water little by little and stir continously without forming lumps. Keep the flame on low and allow rava to cook.
When the rava is cooked well, add sugar to the pan little by little and combine well. Adding sugar. makes the rava to get diluted again.
Keep the flame low and keep stirring until rava again starts to thickening. Finally add ghee and stir it evenly and add cashews and rasins. Switch off the flame.
Grease a plate with ghee and spread the kesari in it and after cooling down, cut into desired shapes.
Enjoy!! Happy Cooking.