Kesari is a very famous sweet in South India. We make Kesari for every festival. This is smooth and melting sweet. It hardly takes 10 minutes to prepare this dish. Rava means Semolina and Kesar means saffron, the colour of the dish that makes it more beautiful. It is not necessary we have to use only orange food colour; we can even use yellow food colour.
Kesari is also served along with our South Indian breakfast. It is very traditional sweet so serving idly, vada, sambar, chutney with little Kesari is Tamil tradition. I have used white semolina, but you can also use wheat Rava for a healthy option. We can also make this Kesari using milk, it is called Pal Kesari.
Tips to make perfect Rava Kesari:
Take fine semolina for a smooth texture.
Roasting rava in ghee is an essential step, so don’t skip that.
You can even add saffron while adding food colour.
Take ghee equal to semolina.
Kesari tastes good when served hot.
Adding remaining ghee at the end gives a good texture to the dish.
Here is the step by step process for Rava Kesari:
Take Semolina and Ghee in the equal ratio.
Take a pan, add 1 tbsp ghee, then add 10 broken cashews and saute for a few minutes.
Then add 10 raisins and saute for few seconds.
Now remove roasted cashews, raisins and keep it aside. Now in the same pan, add 2 tbsp ghee,
add semolina and roast for 2 to 3 minutes.
Then keep the roasted semolina aside. Take 3 cups of water in a pan, allow the water to boil.
Then add roasted semolina slowly and mix them well in the water without forming lumps. Cook semolina in the water for a minute.
Once the semolina is cooked well, add 3 tbsp ghee and mix well. Now add 1 ½ cup sugar and mix well with the semolina.
Once sugar is dissolved completely, add 1/4 tsp cardamom powder,
Then add food colour, roasted cashews and raisins and mix well.
Finally, add remaining ghee and give it a mix. Serve hot