Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:20 mins Cuisine:Indian
Rava Kesari/ Semolina Pudding/ Kesari Bath is a very popular Indian dessert made with ease and comfort. Its basically because of the very few ingredients used, that are readily available in any kitchen.
Kesari is the name given to Orange colour as like that of Saffron.In Hindu Mythology, the name Kesari is given to Lord Hanuman. Hence, I surely make this dessert as an offering to Lord Hanuman on Hanuman Jayanthi (birthday).
I used unrefined cane sugar which is purely Vegan. Just try this simple yet highly delightful dessert which can also be made by Vegans. Bear in mind, it is NOT Gluten free.
Before starting to cook, don’t forget to see the Tips mentioned at the end.
My Dessert recipes collection here⇒ Desserts / Mithayi
My Festive Recipes collection here⇒ Traditional Indian Recipes for Festivals / Panduga Nayivedyalu
- Mamidikaya Pulihora / Raw Mango Rice
- Chakkera Pongali / Sweetened Rice
- Hanuman Jayanthi Bhojanam/ Festive Platter
- Semolina /Rava /Sooji – 1 cup
- Sugar – 1¼ cup
- Ghee/ Butter – ½ cup
- Water – 2½ cups
- Dry fruits & Nuts – ¼ cup
- Red/ Orange Food Colour – ¼ teaspoon
- Powdered Cardamom/ Elaichi – ½ teaspoon
- Saffron Strands/ Kumkuma Puvvu – 7 to 8
- Ghee/ Butter
- Red/ Orange Food Colour
Step wise pics Procedure for Rava kesari / Semolina pudding:
- Firstly, take a wide plate / tray and apply ghee throughout. Set aside.
- Chop the nuts you have chosen to add. Set aside.
- Put a wide bottom pan on stove top under medium flame.
- Add a teaspoon of ghee /butter and then add the chopped nuts and fruits.
- Let them turn into golden brown, then remove and set aside.
- In the same pan, add the rava/ semolina and pan fry for 2-3 mins until they turn a golden brown along with a pleasant aroma.
- Take the fried, semolina/rava from the pan, into a separate plate.
- Return the pan to the stove top, add the water and bring to boil. In the meanwhile, take the food colour into a small cup, add enough water and mix well.
- Once the water boils and forms bubbles, turn the flame to lowest possible.
- Add the food colouring water, cardamom powder, saffron strands at this stage and give a mix.
- With the left hand keep pouring in the roasted rava/ semolina/ sooji, very slowly little by little at a time.
- Simultaneously, gently keep mixing the water and rava/ semolina.
- Repeat the same until all the rava/ semolina is emptied into the pan.
- Close the pan with lid for about 2-3 mins.
- Then add the sugar, ghee into the pan, give everything a thorough mix.
- Let the flame be on until the content leaves the side of the pan.
- At this stage, switch the flame off and transfer the whole content onto a greased plate.
- Leave it for 10-15 mins to set hard, then cut into desired shape. Done!!
- You can add any dry fruits & nuts of your choice.
- Vegans, can use vegan butter or coconut oil in the place of ghee that I used.
- Be careful, not to burn the dry fruits, nuts & rava while pan frying.
- While pouring the rava/ semolina into the hot boiling water, please be careful and at the same time keep stirring continuously to avoid any lumps.
- You can have this dessert as single piece wise or in a cup as shown below.
- The taste of this, rava kesari / semolina pudding dessert is of course sweet and delightful to eat.
- The texture is very soft except for the dry fruits and nuts.
- Recently, I made this dessert for our Ugadi Panduga Bhojanam / Telugu New Year Festive Platter
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