|1.||Fine rava / chiroti rava / semolina 1/4 cup|
|2.||Ghee / clarified butter 1/4 cup or to taste; See also Tip #1|
|3.||Sugar 1/4 cup or to taste|
|4.||Water 3.5 times of 1/4 cup of rava|
|6.||Cashew nuts 10-12|
|7.||Dry grapes / raisins 12-15|
sugar and water in a utensil to make the
You can follow Steps 1 and 2 simultaneously.
flame to low.
Heat a thick-bottom kadai or utensil.
|3.||Add 3/4 quantity of the ghee.
Add cashew nuts, grapes, cloves and fine rava as soon as the ghee melts.
the grapes swell, cashew nuts turn golden
brown and you get the aroma of fried rava.
If you do not fry the rava till you get the aroma, then the kesari bath will be sticky.
if the water-sugar mixture in
Step 1 has come to a boil:
If it has, the sugar syrup is ready
If it has not, increase the heat and bring the mixture to boil
the syrup to the rava mixture slowly and carefully, because
the syrup may spurt upward. Mix
with a plate when the mixture gets a halwa-like consistency.
Cook for three to four minutes.
Remove the plate. Mix.
If the mixture has not become thick, cook till the rava absorbs all the syrup and mixture becomes thick.
teaspoon of ghee from the remaining ghee quantity. See also Tip 1.
Cook for a few more minutes.
Switch off the stove. Wait for two to three minutes.
bath or rava kesari is ready.
|TIPS||How to make Kesari bath?|
|1.||Add all the remaining ghee, if you want the kesari bath to be extra rich, in Step 8.|
|2.||If you wish to give the kesari color for this sweet, dissolve a pinch of kesar, kesari or saffron stigmas in little water and add these to the sugar syrup.|
|3.||For additional flavor, add two pinches of elaichi or cardamom powder.|
you will use
medium rava instead of fine or chiroti rava :
- Do not make the sugar syrup
- Add boiling-hot water to the fried rava
- Add sugar after the rava has cooked
- Cook till the rava absorbs the sugar