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Recipe

Funasia Sainivas Realtor
kesari bath

By: Deepika
Region: Indian
Dish:Vegetarian - Desserts
Servings: 2
Time to Prepare: 20 Mins

Ingredients

1/2 cup fine rava or 80 grams fine rava (sooji or cream of wheat)
1/2 tablespoon Ghee
10 to 12 cashews (kaju)
1.5 cups water
▢ ½ tablespoon raisins (kishmish)
▢ ⅓ cup sugar or 60 grams sugar or you can add ½ cup of sugar for more sweeter version.
1/4 teaspoon green cardamom powder (choti elaichi powder)
a pinch of saffron strands (kesar)
1 to 2 drops of natural orange food color extract or a pinch of turmeric powder (haldi)
1.5 to 2.5 tablespoons ghee to be added later

Directions

Heat a pan first. Keep the flame to a low and add 1/2 cup fine rava (sooji or cream of wheat).

Stirring often roast rava on a low flame.

Roast till the rava becomes fragrant and looks crisp. Takes about 5 to 6 minutes on a low flame. Then switch off the flame. Take all the roasted rava in a plate.

In the same pan, heat ½ tablespoon ghee.

Add 10 to 12 cashews. Stirring them often on a low to medium flame fry till they get golden. Keep aside. Reserve this ghee to be added later in the kesari.

In another thick bottomed pan or kadai, take 1.5 cups water. Add 1/3 cup sugar (60 grams). You can also add 1/2 cup sugar for a more sweet taste.

Keep the pan on a low flame and stir very well, so that the sugar dissolves.
Add raisins and a pinch of saffron strands. If you want you can even fry the raisins with cashews.

Add 1 to 2 drops of natural food color extract if using or else skip it. Mix very well.

On a low-medium flame bring this sugar solution to a boil. When it comes to a boil, then lower the flame. Add the roasted rava in 2 to 3 batches. First add one batch and quickly stir so that no lumps are formed. Continue to add the remaining batch of rava and mix very well.

Add 1.5 to 2.5 tablespoons ghee & 1/4 teaspoon cardamom powder.

Mix very well, so that the ghee is distributed evenly in the kesari bath.
Cover the pan and on a low flame or sim let the mixture cook.

Cook for 3 to 4 minutes.The rava will absorb all the water and cook. The mixture will also thicken. You should not see any whitish or creamish tiny specks on the rava. If you see then this means that the rava is still not cooked well.

Once the rava is cooked well then add the fried cashews.
Mix very well.

Serve kesari bath hot or warm.

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