Kesari Bath
This kesari bath recipe is slightly modified from Hebbars Kitchen and available at this link.
Ingredients
- 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
Instructions
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.