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Rava Kesari, step by step on video
See how the dry fruits and semolina are roasted in ghee, then cooked with water, saffron milk and sugar.
6:40 · Recipe video · Cooking with Siddhi
Rava kesari, also called kesari bath or simply kesari, is a very popular South Indian dessert. It is usually served as breakfast on festival days.
Semolina is roasted in ghee until light golden, cooked with warm water, saffron soaked milk and a little orange food colour, sweetened, and finished with cardamom and roasted dry fruits.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love this rava kesari
- South Indian classic: a very popular dessert.
- Festive breakfast: served on festival days.
- Saffron: milk soaked with saffron strands.
- Roasted dry fruits: stirred in at the end.
Ingredient notes
- Semolina: 1/2 cup, roasted in ghee for 6 to 7 minutes until light golden.
- Saffron milk: 3 pinches of saffron soaked in 1/2 cup milk for 15 to 20 minutes.
- Ghee: 1/4 cup, for the dry fruits and the semolina.
- Colour: orange food colour mixed in a little water.
Rava Kesari Recipe
Rava kesari, or kesari bath: semolina roasted in ghee, cooked with warm water, saffron milk and sugar, finished with cardamom and roasted dry fruits.
Ingredients
- 1/2 cup semolina
- 1/2 cup milk
- 3 pinches saffron strands, soaked in the milk for 15 to 20 minutes
- 1/3 cup sugar
- 1/4 cup clarified butter (ghee)
- Mixed dry fruits
- 1/4 tsp cardamom powder
- Orange food colour, mixed in a little water
- Warm water
Instructions
- Roast the dry fruits. Heat a pan and add the ghee. Once it melts, add the mixed dry fruits and mix well. Roast for a minute on a low to medium flame, then take them out onto a plate.
- Roast the semolina. In the same ghee, add the semolina and roast on a low to medium flame, stirring continuously, until it turns light golden. Roast for 6 to 7 minutes.
- Heat water. Meanwhile, heat water in a steel vessel on the other stove.
- Add water. Add the warm water to the pan. On a full flame, keep stirring continuously to avoid lumps.
- Add saffron and colour. Add the soaked saffron milk and mix well. Add the orange food colour mixed in water and cook for a minute.
- Add sugar. Add the sugar and mix until it melts well.
- Cook covered. On a low flame, cover with a lid and cook for 2 minutes.
- Finish. Add the cardamom powder and the roasted dry fruits.
Nutrition Facts
3 servings per recipe
Serving size1 serving (1/3 recipe)
| Nutrient | % Daily Value* |
|---|---|
| Total Fat 17 g | 22% |
| Saturated Fat 11 g | 55% |
| Cholesterol 45 mg | 15% |
| Sodium 153 mg | 7% |
| Total Carbohydrate 45 g | 16% |
| Dietary Fibre 1 g | 4% |
| Total Sugars 24 g | |
| Protein 5 g | |
| Vitamin A 539 IU | |
| Calcium 55 mg | 4% |
| Iron 1 mg | 6% |
| Potassium 105 mg | 2% |
* The % Daily Value tells you how much a nutrient in one serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Values are approximate and calculated from the ingredients listed. The actual amounts depend on the brands you use.
Recipe by Siddhi Panchal.
Tips for rava kesari
- Soak the saffron in the milk for 15 to 20 minutes before you start.
- Roast the semolina on a low to medium flame until light golden.
- Keep stirring on a full flame when the water goes in, to avoid lumps.
- Cover and cook on a low flame for 2 minutes after adding the sugar.
What to serve with Rava Kesari
Serve the rava kesari as a dessert, or as breakfast on festival days. For more sweets, try my Pineapple Modak, Sukhdi and Gajar Halwa.
Rava Kesari FAQs
What else is rava kesari called?
Kesari bath, or simply kesari.
When is rava kesari served?
It is usually served as breakfast on festival days.
How long should the semolina be roasted?
6 to 7 minutes on a low to medium flame, until light golden.
How do I avoid lumps?
Add warm water and keep stirring continuously on a full flame.
How many does it serve?
3.
More recipes
Find more desserts in our Sweets and Desserts collection, or browse every recipe.