Ultimate Kesari Recipe With Tips and Tricks

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Kesari, also known as sheera, is a traditional South Indian dessert that is popular across India and other parts of South Asia. Made with semolina, sugar, ghee, cardamom, and other aromatic ingredients, this sweet dish has a unique texture that is both fluffy and slightly crunchy. The semolina is cooked in a mixture of ghee, oil, water, and sugar, which forms a rich and fragrant base. The addition of fried cashews, raisins, and saffron adds a touch of crunch and a burst of flavor to each bite. Kesari is often served during special occasions, such as weddings and festivals, but you can also enjoy it as a sweet and comforting treat any time of the day. Whether served warm or cold, this dish is a treat for your taste buds with its delicious combination of flavors and textures.

Rava Kesari is a popular sweet dish in India and is also known by different names such as Rava Kesari, Sooji Kesari, or Suji Halwa, Kesari Bath, Suji Halwa, and Sheera. It has different names in different regions of India, such as kesari bath in South India and suji ka halwa in North India. Legends trace its origin to several centuries ago in the Indian subcontinent. With its bright orange color, the word Kesari itself means “yellow” in Sanskrit, and it’s a dish that has been enjoyed for a long time. One story claims that the Mughal emperor Aurangzeb’s personal chef created Kesari in the 17th century. He named the dish after the emperor’s favorite color, saffron (kesari in Hindi), by combining semolina flour, sugar, and saffron. As a result, the dish quickly gained popularity and became a staple dessert in the Mughal courts.

On the other hand, another theory suggests that Persian traders introduced it to India and the local population adopted it. In Persia, a similar dish called “sheera” was made with sugar, semolina, and ghee. The dish underwent adaptation to incorporate local ingredients and flavors such as cardamom and saffron to cater to Indian tastes. Regardless of its true origin, it has been a traditional dessert in India for centuries and has now spread worldwide. People serve it as a sweet accompaniment to meals and special occasions. Additionally, it is also a common offering to Hindu gods and goddesses during religious ceremonies.

Kesari is a classic South Indian dessert that is widely popular across India and beyond. It is a quick and easy recipe that you can easily make in a thick-bottomed pan on a low flame. To make the perfect Kesari, it is important to pay close attention to the amount of water, sugar, and ghee used, as well as the timing and temperature during cooking. The dish has a bright orange color, often achieved with food color, but you can also make it with natural ingredients such as saffron strands.

There are variations of kesari such as mango, pineapple, and milk kesari, each with its unique flavor and aroma. You can make pineapple kesari by adding mashed pineapple to the traditional recipe. Similarly, you can make milk Kesari, also known as paal kesari, with coconut milk instead of water. For those looking for a quicker version, there are instant pot and pressure cooker recipes for Kesari too.

Rava Kesari, is a classic sweet dish that requires extra effort, but the end result is a perfect dessert with a nice flavor and aroma. If you’re new to making Kesari, follow this recipe card with step-wise pictures and pay close attention to the amount of water, ghee, and sugar used, and cook on medium heat. With the right amount of ghee, sugar, and semolina, you can easily achieve a fluffy, melt-in-your-mouth texture, while the aroma of saffron and cashews will add an extra layer of flavor.

Ingredients List

Fine Semolina or Rava

There is no alternative to this because Rava or semolina is the key ingredient. It forms the base of the dish and contributes to its characteristic texture, providing a soft and fluffy feel.

Sugar

No dessert without a sweetener right? Sugar adds a sweet and delicate flavor to the dish and balances the slightly savory taste of the semolina.

Ghee / Clarified Butter

Indian cooking uses ghee as a common replacement of oil. Ghee adds a rich, nutty flavor and aroma to the dish, while also providing a glossy finish and moisture. The extra 2 tablespoons of ghee are used to fry dry fruits and semolina, making them even more crunchy and fragrant.

Vegetable Oil

A little oil helps prevent the semolina from sticking to the pan and to ensure an even cook.

Natural Food Coloring

This gives the dish its distinctive orange color. I have used saffron for this recipee.

Cardamom Powder

I might sound harsh but a good Kesari is never complete without cardamom. It provides a warm, sweet, and fragrant taste and also gives that heavenly aroma to the dish.

Cashews

The cashews are fried in ghee to add a crunchy and nutty flavor to the dish, complementing the soft texture of the semolina.

Raisins

These add a sweet and chewy texture to the dish, as well as a fruity flavor that complements the semolina.

Saffron

Saffron is essential to enhance the aroma and color of the dish. It provides a rich and fragrant taste. A pinch of saffron is all that you need to create a striking and flavorful aroma.

Rose Water or Kewda Water

A good kesari should smell like heaven and this is the reason behind that temting aroma.

Water

This is used to cook the semolina and sugar to create a soft and fluffy texture. The right amount of water is crucial to prevent the dish from becoming too mushy or dry.

Step By Step Instructions

Heat 2 tbsp ghee in a pan and fry cashews and raisins until golden.

When they are nice and golden, take them out and set aside.

In the same pan, fry 1 cup of semolina until fragrant for 4-5 minutes.

Do not let it brown or stick to the sides of the pan. Remove from the pan and set aside.

Boil 3.5 cups of water with a pinch of saffron, oil, and 2 tbsp of ghee.

Add food coloring (or skip it for a natural food color with saffron) and mix everything well.

Bring to a rolling boil.

When the water starts boiling and big bubbles are seen, add the roasted semolina.

Keep the flame low and let the roasted rava absorb all the water.

Then, close the pan with a lid and wait for 2 minutes.

Add 1.5 cups of sugar or to taste.

Then cook until it dissolves completely.

Then, add 2 tbsp of remaining ghee, fried dry fruits, cardamom powder, and rose water or kewda water. Mix well.

Grease the kesari with 1 tbsp ghee (optional).

The kesari is now ready to be served. Enjoy!

Serving Suggestions

You can enjoy the traditional Indian sweet, Kesari, in many ways to enhance its taste and texture. To make it even more delicious, serve it hot with a dollop of ghee on top. Pair the hot Kesari with a glass of cold milk for a sweet and satisfying breakfast. Add a crunchy texture by topping the warm Kesari with fried cashews and raisins. Serve rava kesari as a sweet ending to a spicy Indian meal like dal fry with chutneys or beans poriyal, or serve it in combination with other Indian sweets like ricotta cheese rasmalai or soan paapdi. You can also serve it with a scoop of vanilla ice cream for a fun twist. Enjoy Kesari as a sweet snack during tea time or with friends and family during special occasions.

Storage Suggestions

Storing Kesari properly is crucial to maintaining its freshness and flavor. The first step is to let the Kesari cool completely. Then, transfer it to an airtight container and seal it tightly to keep out air and moisture. It’s important to store the container in a cool and dry place, away from direct sunlight, to prevent spoilage. To extend its shelf life, you can even refrigerate the Kesari in the airtight container for up to a week. Before serving, take the container out of the refrigerator and let it come to room temperature. Reheat the Kesari in a pan on low heat or in the microwave until warm. Finally, serve and enjoy your delicious, freshly-stored Kesari. By following these simple steps, you can ensure that your Kesari stays fresh and delicious for a longer period of time.

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