Kesari bath recipe | rava kesari recipe | sweet kesari halwa

1. Kesari bath recipe| rava kesari recipe| Kesari bath recipe| rava kesari recipe| sweet kesari halwa sweet kesari halwa

2. Ingredients Ingredients 1. 2. 3. 4. 5. 6. 7. 8. Semolina - 1 cup Sugar - 1 cup Water - 2 ½ cups Cardamom powder - ¼ tsp Kesar - 2-3 strands or food colour - a pinch Desi cow ghee - 5 tbsp Cashews - 10 Raisins - 10

3. Directions to follow Directions to follow 1. Heat 2 tbsp desi ghee in a pan and fry the cashews and raisins in it. Transfer them to a plate and keep it aside. In the same ghee add rava and roast the rava until it turns golden brown. Do it on a low flame and do not let the rava get over fried or burnt. While the rava is getting roasted, take another saucepan and keep the water to boil. Once the water starts to boil add the water slowly to rava and continue stirring. See to that you don't allow lumps to be formed in this stage. When the water level is reduced, cover the pan and let it cook for about 2 minutes on a low flame. Add sugar and give it a good mix so that the sugar gets dissolved well. When the moisture is evaporated add cardamom powder, kesar stands dipped in milk or food colour. Then lastly add 2 \3 tbsp of desi ghee to it and mix it for one last time. Transfer the rava kesari into a bowl and it is ready to serve. 2. 3. 4. 5. 6. 7. 8. 9.

4. Tips to follow Tips to follow 1. Use desi ghee instead of vegetable oil as adding of ghee enhances the flavour of rava kesari. It also gives an amazing aroma to the sweet when mixed with dry fruits. If you reduce the amount of ghee the rava kesari will turn to be sticky and not thick running. Roast the rava properly, roast it at least for about 4-5 minutes or else your rava kesari will not be a delight to you. Prepare rava kesari on low flame and do not let lumps to be formed during the preparation. If you are confused about the quantity of water then you can keep the measurement of 3 cups of water for 1 cup of rava. Once the rava starts leaving the sides of the pan add ghee and remove it off from the flame. Do not stir it for a longer period of time or else it will turn to be too hard. Do not worry if your kesari turns hard after sometime of your preparation. It is normal that the rava kesari turns hard after sometime. Serving hot kesari bath or rava kesari is the best serving idea. 2. 3. 4. 5. 6. 7.

5. Addings to rava kesari Addings to rava kesari 1. You can also add mango pulp while preparing rava kesari. Pour the mango pulp after you add sugar to rava. It gives a taste of mango. You can also add pineapple puree to the rava kesari if you like having an essence of pineapple in it. You can use milk instead of water to prepare milk rava kesari. It enhances the taste as the rava gets cooked in the milk. You can add banana puree to the rava kesari. You can also add mixed fruits to the rava kesari. It gives a delicious taste of mixed fruits mixed in rava kesari. 2. 3. 4. 5.

6. Serving options Serving options Chow-chow bath/ khara bath /upma/uppittu Ingredients 1. Bombay rava / semolina -½ cup 2. Water - 1 cup 3. Oil/ desi ghee- 5 tsp 4. Mustard seeds - ½ tsp 5. Cumin seeds - ½ tsp 6. Chana dal- ½ tsp 7. Urad dal - ½ tsp 8. few curry leaves 9. Cashews - 10 10. Onion - ½ (finely chopped) 11. green chilli - 2 12. Ginger - ½ inch (finely chopped) 13. Tomato - 1 14. Beans - ½ cup 15. Peas - ¼ cup 16. Turmeric powder- ¼ tsp 17. Salt 18. Desi ghee - 1 tbsp 19. Coriander leaves

7. Directions 1. Take a large kadai, add 5 tsp of oil or desi ghee to it. 2. Add the tempering ingredients like mustard seeds, cumin, chana dal, urad dal and few curry leaves and allow them to splutter. 3. You can also add cashews and fry till they turn slightly golden. 4. Add finely chopped onions and saute till they get golden brown. 5. Add slit green chillies and finely chopped ginger to it. Saute until the raw smell is gone. 6. Add chopped tomatoes, beans, peas and fry them as well. 7. Now add water and get to rolling boil. 8. Once the water begins to boil, add turmeric powder, salt to taste and mix it well. 9. Lower the flame and add the rava slowly, keep stirring continuously to avoid lumps in this stage. 10. Cover the khadai with a plate and allow to steam up for a minute on the low flame. 11. Add a tsp of ghee and give it one last mix. 12. Switch off the flame and transfer the khara bath to a serving plate and your khara bath is ready to be served. Garnish it few a few chopped coriander leaves and cashews. Serving khara bath and kesari bath is a perfect Chow chow bath breakfast to be prepared at home.

8. Read More: 1. 2. 3. 4. 5. 6. 7. Desi ghee roast dosa recipe Gulab Jamun using desi ghee instead of oil Pongal recipe Ghee dal tadka Medu Vada recipe Hyderabadi Biryani recipe using desi ghee Desi ghee roast dosa recipe Disclaimer : This is strictly for educational purposes only and NOT to be considered medical advice. Always seek the advice of your physician or other qualified healthcare provider concerning questions you have regarding a medical condition, during pregnancy, and before starting, stopping or modifying any treatment or medication. In the case of a health emergency, seek immediate assistance from emergency personnel. Never delay obtaining medical advice or disregard medical advice because of something you have or have not read on this post / website / Video. Healthcare professionals should exercise their own clinical judgment when using our content, tools or databases