Rava Kesari Recipe | Kesari Bath | Suji ka halwa | How to make rava kesari | Recipe to make kesari bath | Recipe of semolina dessert with step by step instructions
This traditional Indian dessert Rava Kesari Recipe | Kesari Bath | Suji ka halwa is made with Semolina, sugar, ghee(clarified butter), raisins and nuts which make it all the more aromatic, flavorful, smooth and delectable dessert much similar to Aate ka halwa.
Rava Kesari or Kesari Bath is the Saffron infused Suji ka Halwa from South India. It is a very popular sweet dish that manages to steal hearts even today.
The name “rava” translates to semolina and “kesari” means saffron, a spice known for its vibrant color and delicate flavor.
In addition to that Almond fudge / Badam ka halwa is my one of the favourite recipes on the blog.
How to make Rava Kesari Recipe | Kesari Bath?
In this post I will show you how to make delicious, smooth, fluffy and aromatic dessert suji ka halwa with my pro tips. This is super simple to make, apt for any occasion and totally a crowd pleaser.
So delight your taste buds with the golden hues of Rava Kesari and elevate your dessert game with this simple yet scrumptious recipe.
Have a look at few of my other semolina recipes collection –
How to preserve Sooji (semolina) for long
In addition to that, if you are looking for more Dessert recipes, do check them out on the blog.
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Rava Kesari Recipe | Kesari Bath | Suji ka halwa
Ingredients
Instructions
- In a bowl soak the saffron strands in some warm water.
- Meanwhile, keep the water for boiling in a pan. Add sugar to this.
- Next, add water soaked saffron and once it comes to rolling boil and sugar melts completely, switch off the flame.
- Cover the sugar syrup and keep it aside.
- Heat a thick bottom pan/ wok.
- Add 1 tbsp of ghee and saute all the dry fruits one by one for a minute on low flame.
- Take them out on a plate. Next add remaining ghee.
- Once warm, add dry roasted Semolina into the pan, stir it well on low flame for a while.
- There is no need to roast further as here we have used roasted suji.
- After that add hot sugar syrup to semolina. Stir continuously on high to medium flame to avoid any lumps.
- It might get lumpy but don't worry, keep stirring it until the halwa becomes smooth in texture.
- Once the mixture starts to leave the sides of the pan and comes together, lower the flame and cover it.
- After a while check if all the syrup is absorbed. Switch off the flame.
- Garnish it with dry fruits and serve hot.
- Enjoy your Rava kesari.
Step by step instructions and pictorial presentation to make Rava Kesari Recipe | Kesari Bath | Suji ka halwa
In a bowl soak the saffron strands in some warm water.
Meanwhile, keep the water for boiling in a pan. Add sugar to this. Next, add water soaked saffron and once it comes to rolling boil and sugar melts completely, switch off the flame.
Cover the sugar syrup and keep it aside.
Heat a thick bottom pan/ wok.
Add 1 tbsp of ghee and saute all the dry fruits one by one for a minute on low flame.
Take them out on a plate. Next add remaining ghee. Once warm, add dry roasted Semolina into the pan, stir it well on low flame for a while. There is no need to roast further as here we have used roasted suji.
After that add hot sugar syrup to semolina. Stir continuously on medium to high flame to avoid any lumps.
It might get lumpy but don’t worry, keep stirring it until the halwa becomes smooth in texture.
Once the mixture starts to leave the sides of the pan and comes together, lower the flame and cover it. After a while check if all the syrup is absorbed. Switch off the flame.
Garnish it with dry fruits and serve hot.
Enjoy your Rava kesari.
Pro Tips
1. The difference between rava kesari/kesari bath and suji ka halwa is just one ingredient, kesar(saffron).
If you add kesar it’s kesari bath and without it is suji ka halwa.
2. The right proportions to make rava kesari is very important – please note
For every 1 cup of rava/semolina use 3/4 to 1 cup sugar, 1/2 cup ghee and 3 cups water.
3. Using roasted suji/semolina is completely optional. I have always ready to use roasted suji in my pantry that saves so much of time. Moreover it makes halva fluffy and not sticky.
4. If you are not using roasted suji then first roast it on low flame without ghee. Make sure it doesn’t change the colour.
5. Always use hot sugar syrup to semolina and immediately cover with lid. Cook on medium to low flame to avoid any splutters.
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Happy Cooking
Regards❤️
Lata
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