Kesari Bath

Instructions

1. 1

   Roast Rava and Nuts

   • Heat 2 tablespoons of ghee in a heavy-bottomed pan or kadai over medium heat.
   • Add the cashews and fry for 1-2 minutes until they turn a light golden brown. Add the raisins and fry for another 30 seconds until they plump up. Remove the nuts and raisins with a slotted spoon and set aside.
   • In the same pan, add the rava. Reduce the heat to low-medium and roast for 5-7 minutes, stirring continuously. The rava should become fragrant and change color slightly, but do not let it brown. Transfer the roasted rava to a separate plate.
2. 2

   Prepare Saffron Water and Cook Rava

   • In the same pan, add 2.5 cups of water, saffron strands, a pinch of salt, and the optional yellow food coloring. Bring the water to a rolling boil over high heat.
   • Once boiling, reduce the heat to low. Begin pouring the roasted rava into the water in a slow, steady stream with one hand, while whisking or stirring continuously with the other hand. This is crucial to prevent lumps.
   • Continue stirring for 3-4 minutes until the rava absorbs all the water and is cooked through. The mixture will thicken significantly into a single mass.
3. 3

   Add Sugar and Remaining Ghee

   • Add the sugar to the cooked rava mixture. Stir well to combine. As the sugar melts, the mixture will become loose and somewhat liquidy again.
   • Continue cooking on low-medium heat, stirring constantly for 5-6 minutes.
   • Gradually add the remaining ghee, one tablespoon at a time, while continuing to stir. Cook until the Kesari Bath thickens, becomes glossy, and starts to pull away from the sides of the pan.
4. 4

   Finish and Serve

   • Turn off the heat. Stir in the cardamom powder and the fried cashews and raisins, reserving a few for garnish.
   • Cover the pan and let the Kesari Bath rest for 5-10 minutes. This allows the flavors to meld and the texture to set.
   • Serve warm, garnished with the reserved nuts.