Kesari Bath Recipes

KESARI BATH

Steps:

• Heat a pan first. Keep the flame to a low and add ½ cup fine rava (sooji or cream of wheat).
• Stirring often roast rava on a low flame.
• Roast till the rava becomes fragrant and looks crisp. Takes about 5 to 6 minutes on a low flame. Then switch off the flame.
• Take all the roasted rava in a plate.
• In the same pan, heat ½ tablespoon ghee.
• Add 10 to 12 cashews.
• Stirring them often on a low to medium flame fry till they get golden. Keep aside. Reserve this ghee to be added later in the kesari.
• In another thick bottomed pan or kadai, take 1.5 cups water.
• Add 1/3 cup sugar (60 grams). You can also add 1/2 cup sugar for a more sweet taste.
• Keep the pan on a low flame and stir very well, so that the sugar dissolves.
• Add raisins and a pinch of saffron strands. I have added raisins in the sugar solution and they do soften up while cooking. If you want you can even fry the raisins with cashews.
• Add 1 to 2 drops of natural food color extract if using or else skip it. Mix very well.
• On a low-medium flame bring this sugar solution to a boil.
• When it comes to a boil, then lower the flame. Add the roasted rava in 2 to 3 batches. First add one batch and quickly stir so that no lumps are formed. Continue to add the remaining batch of rava and mix very well.
• Add 1.5 to 2.5 tablespoons ghee & 1/4 teaspoon cardamom powder.
• Mix very well, so that the ghee is distributed evenly in the kesari bath.
• Cover the pan and on a low flame or sim let the mixture cook.
• Cook for 3 to 4 minutes.
• The rava will absorb all the water and cook. The mixture will also thicken. You should not see any whitish or creamish tiny specks on the rava. If you see then this means that the rava is still not cooked well.
• Once the rava is cooked well then add the fried cashews.
• Mix very well.
• Serve kesari bath hot or warm. You can also pour the kesari bath mixture in small to medium steel bowls or in small to medium tart moulds and let them become warm. Once warm then unmold and serve.

CHIROTI RAVA KESARI BATH RECIPE - KARNATAKA RAVA KESARI

Steps:

• In a kadai, heat 1 tbsp ghee. Roast cashews, dry grapes and cloves till golden.
• Add fine rava and roast for 5 minutes.
• Boil water adding food color. Add to the rava in low flame. Mix without lumps.
• Cover cook for 5 minutes. Add sugar and mix without lumps.
• Add 1tbsp ghee at regular intervals. Mix till kesari becomes non-sticky like halwa and release ghee in sides. Remove from kadai.
• Transfer to a bowl. Scoop with a ladle. Serve hot or warm for best taste !

PINEAPPLE KESARI BATH RECIPE | PINEAPPLE SHEERA | PINEAPPLE RAVA KESARI

Steps:

• firstly, in a pan heat 1 tbsp ghee and add 10 cashew, 2 tbsp raisins.
• roast on low flame until they turn golden brown. keep aside.
• in the same ghee, add 1 cup rava and roast well.
• roast for at least 5 minutes or until it turns aromatic. keep aside.
• in a large kadai heat 1 tsp ghee and add 1 cup pineapple, chopped.
• saute for 3 minutes or until it turns aromatic.
• now add ¼ cup sugar, 3 cup water and mix well. add more sugar if the pineapple is sour.
• cover and boil for 3 minutes or until the pineapple softens.
• add in roasted rava and stir continuously.
• stir until the rava absorbs all the water without forming any lumps.
• add ¾ cup sugar, 3 drops yellow food colour and mix until the sugar melts.
• further add ½ cup ghee and mix until the ghee is well absorbed.
• cover and simmer for 5 minutes or until everything is well cooked.
• now add roasted cashew, raisins and ¼ tsp cardamom powder. mix well.
• finally, enjoy pineapple sheera or pineapple kesari bath garnished with nuts.