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A classic South Indian sweet made from roasted semolina, sugar, and ghee. This fragrant dessert, often called Kesari Bath, is soft, fluffy, and melts in your mouth. Perfect for festivals or a quick sweet craving.
Prepare Saffron and Fry Nuts
Roast the Rava (Semolina)
Cook the Kesari
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A classic South Indian sweet made from roasted semolina, sugar, and ghee. This fragrant dessert, often called Kesari Bath, is soft, fluffy, and melts in your mouth. Perfect for festivals or a quick sweet craving.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 507.47 calories per serving with 6.35g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
Garnish and Serve
Add 1/2 cup of finely chopped pineapple along with the water and cook until the pineapple is soft before adding the rava.
For a richer and creamier version, substitute the water with an equal amount of full-fat milk.
After the kesari is cooked, turn off the heat and stir in 1/2 cup of thick mango pulp for a delicious seasonal twist.
Replace ghee with an equal amount of coconut oil or a neutral-flavored vegetable oil for a plant-based version.
The simple carbohydrates from rava (semolina) and sugar provide a quick and readily available source of energy, making it an excellent dessert to combat fatigue or for a post-meal energy lift.
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D. It aids in digestion and contributes to the overall richness and flavor of the dish.
Saffron, a key ingredient for color and aroma, contains antioxidants like crocin and safranal, which have been traditionally associated with mood-lifting properties and promoting a sense of well-being.
One serving of Rava Kesari (approximately 185g) contains around 450-500 calories, primarily from sugar, ghee, and rava. The exact count can vary based on the specific ingredients and quantities used.
Rava Kesari is a dessert and is high in calories, carbohydrates, and fats. While it provides a quick energy boost, it should be consumed in moderation as part of a balanced diet, especially for those monitoring their sugar and calorie intake.
Lumps usually form if the rava is added too quickly to the boiling water or if you don't stir continuously while adding it. To avoid this, reduce the heat to low and pour the rava in a thin, steady stream while whisking constantly.
Yes, you can substitute ghee with a neutral oil like sunflower oil or coconut oil for a different flavor profile. However, traditional Rava Kesari gets its characteristic rich aroma and taste from ghee.
You can store Rava Kesari in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan with a splash of water or milk, or in the microwave before serving.
Fine rava (Bombay rava/suji) is recommended for a soft, melt-in-the-mouth texture. Coarse rava will result in a more grainy texture, similar to upma, and may require slightly more water and longer cooking time.