Kesari Bath Recipe

Kesari Bath – A semolina-based sweet also known as Rava Kesari or Kesari Bath, made with ghee, sugar, and saffron, and often served as prasadam in temples.

Here’s a traditional recipe for Kesari Bath, also known as Rava Kesari, a popular South Indian sweet made with semolina (rava), ghee, sugar, and saffron. This dish is often offered as prasadam in temples and enjoyed during festivals, ceremonies, or any special occasion. Kesari Bath is known for its rich golden color, aromatic flavor, and melt-in-the-mouth texture.

Kesari Bath Recipe

Ingredients : (Serves 4)

1 cup semolina (rava or sooji) 3/4 to 1 cup sugar (adjust based on desired sweetness) 2 1/2 cups water 1/4 cup ghee 8-10 cashews 8-10 raisins 1/4 tsp cardamom powder 10-12 saffron strands (optional for color and flavor) A pinch of edible camphor (optional, for traditional flavor) A few drops of orange or yellow food color (optional, for the classic golden color)

Instructions

Step 1: Prepare the Ingredients

If using saffron, soak the strands in 2 tablespoons of warm water for 5-10 minutes to release the color and aroma. In a pan, heat 1 tablespoon of ghee, then add the cashews and fry until golden brown. Add raisins and fry until they puff up. Set aside.

Step 2: Roast the Semolina

In the same pan, add the remaining ghee and let it melt over medium heat. Add the semolina (rava) and roast it on low heat, stirring continuously until it turns a light golden color and releases a nutty aroma. Be careful not to let it brown. This should take about 5-6 minutes. Once roasted, set the semolina aside.

Tip: Roasting the semolina ensures a fluffy, non-sticky texture in the Kesari Bath.

Step 3: Prepare the Water Mixture

In a separate saucepan, bring the water to a gentle boil. Add the soaked saffron (along with the water), food color (if using), and edible camphor for traditional aroma. Stir well.

Step 4: Combine Semolina and Water Mixture

Gradually add the hot water mixture to the roasted semolina, stirring constantly to avoid lumps. Cook on low heat until the semolina absorbs the water and thickens, which takes about 3-4 minutes.

Tip: Stir continuously while adding water to prevent the formation of lumps.

Step 5: Add Sugar and Flavorings

Once the semolina has absorbed the water, add sugar, stirring well. The mixture may loosen slightly as the sugar melts, but it will thicken again as it cooks. Add cardamom powder and mix thoroughly. Add the fried cashews and raisins, reserving a few for garnish if desired.

Step 6: Cook Until Done

Continue to cook the Kesari Bath on low heat, stirring occasionally, until it reaches a soft, slightly sticky consistency. The Kesari Bath is done when the ghee starts to separate slightly from the mixture and it pulls away from the sides of the pan.

Serving Suggestions

Serve Kesari Bath warm, garnished with the remaining fried cashews and raisins on top. It can be enjoyed on its own or as part of a festive meal with dishes like Khara Bath (a savory semolina dish) for a balanced, sweet-and-savory experience.

Tips for Perfect Kesari Bath

Ghee: Generous use of ghee adds richness and enhances the texture. Feel free to add more if you like a richer flavor. Consistency: For a softer texture, use an extra 1/2 cup of water when cooking the semolina. Flavor: Adding edible camphor and saffron gives the dish a unique and aromatic flavor reminiscent of temple-style Kesari Bath.

The Cultural Significance of Kesari Bath

Kesari Bath is not just a sweet dish; it’s a reflection of warmth and celebration in Hindu culture. Often served as prasadam in temples, it represents prosperity, devotion, and gratitude. Its vibrant color and aromatic spices make it an inviting dish during festivals, poojas, and gatherings, symbolizing joy and togetherness.