Kesari Bath recipe

kesari bath in a dish

Kesari Bath

This kesari bath recipe is slightly modified from Hebbars Kitchen and available at this link



  • 2 tbsp + ¼ cup ghee / clarified butter
  • 10 cashews, split in half
  • handful raisins
  • ½ cup Bombay rava / sooji / fine or coarse semolina
  • 1 cup water
  • ¾ cup sugar (add ½-1 cup more to taste)
  • 2 tbsp saffron water
  • ¼ tsp cardamom powder



Step 1: Heat 2 tbsp ghee / clarified butter and roast 10 cashews and 1 tbsp raisins on low flame.

Step 2: Sauté until the cashews turn golden brown, then remove and set aside.

Step 3: Use the same pan to roast ½ cup Bombay rava/soorji

Step 4: Roast on low for 5 minutes or till it turns aromatic. Set aside.

Step 5: In a large pan boil 1 cup water.

Step 6: Set on low and add in ½ cup roasted Bombay rava.

Step 7: Stir continuously till the rava absorbs water and no lumps are formed.

Step 8: Add ¾ cup sugar (you can vary this according to how sweet you would like it).

Step 9: Keep on low - stir well until the sugar dissolves.

Step 10: Add 2 tbsp saffron water.*

Step 11: Add ¼ cup ghee and stir continuously.

Step 12: Make sure the mixture is combined well and no lumps are present.

Step 13: Cover and simmer for 2 minutes or till rava gets cooked completely.

Step 14: Add roasted cashews, raisins and ¼ tsp cardamom power.

Step 15: Mix well till the rava kesari separates from pan.

Step 16: Remove and serve.


*Directions to make saffron water: Take a pinch of saffron and a pinch of sugar, grind together with mortar and pestle and then add 2 Tbsp of hot water. Let sit for at least 15 minutes. Use more saffron for a stronger flavor and redder tint.