Kesari Bath Recipe is another special sweet dish from Karnataka Cuisine, it is similar to the Rava / Sooji Kesari, but instead of regular sooji, CHIROTI Rava is used, which gives a very fine, silky texture and cloves which lends an extraordinary divine smell.
First, measure and keep all the ingredients ready.
Heat 1 tbsp of ghee in a pan, and add the Rava / Sooji. Roast it for 4 to 5 minutes in low flame, until it changes in colour slightly and nice aroma wafts. Don’t burn it, else the whole Kesari tastes bitter. Keep the roasted sooji aside in a plate. In another pan, heat 2 tsp of ghee, add cashews, raisins, cardamom, cloves and fry till golden colour.
Roll boil 2 cups of water in a pan, simmer the flame add the rava little by little slowly and do continue to stir in the other hand vigorously, this step helps to avoid lumps.
Mix well till all the water is absorbed and cover it with a lid, as it splutters too much. Cook in low flame for about 3 to 4 minutes till the rava turns soft and ensure it is cooked. The mixture would have thickened now. Now add sugar in a sprinkled way, this step also avoids lump formation.
Sugar melts and the mixture starts to loosen. Keep mixing and once the mixture starts to thicken, add the remaining ghee. Then add the food colour.
Mix again, add the fried cashews, raisins, cardamom and cloves.
Once all the ghee is absorbed and the Kesari starts to leave the sides of the pan, switch off the flame immediately. The kesari should be in the pouring consistency only and non-sticky. It thickens with time automatically. If preferred add 2 to 3 drops of pineapple essence and mix again.
Enjoy this Kesari Bhath Recipe with Goli Baje /Mangalore Bonda.
Tips for Kesari Bath Recipe
In Karnataka, usually Chirotti Rava / Fine Sooji is used for making this Kesari Bath Recipe. It gives silky, melt in mouth texture and gets cooked soon. But regular Sooji can also be used.
Roasting sooji in ghee lends a wonderful flavour. It can be dry roasted also.
Also roast the rava in low flame and don’t burn it, as the whole kesari taste bitter.
The rava – water ratio used here is 1/2 : 2, It was perfect for me. You can increase water from 1/4 to 1/2 cup extra, for a dripping / goey, Kesari Bhath Recipe.
Add the sooji to the water when it starts roll boiling only. Also add it very slowly and stir vigorously in the other hand to avoid lumps.
The most important tip is sooji should be cooked very well before adding sugar. Cooking time of the sooji is usually 5 to 7 mins.
If sugar is added to the uncooked sooji, then kesari becomes hard and it will be tough to cook the sooji again.
Also add sugar slowly and in a sprinkled way which helps to avoid lumps.
Adjust sugar quantity as per preference for this sweet recipe.
The whole quantity of ghee can be added at the time of roasting rava itself, which is a simple secret to avoid lumps.
Use good quality ghee and use it generously for soft and glossy kesari Bath Recipe.
If worried about calories, use ghee and vegetable oil in equal proportion. But there will be a difference in taste.
The final consistency of the kesari should be slightly pouring and non – sticky. Switch off once it starts to leave the sides of the pan. It thickens with time.
Don’t over cook the kesari and roll it into a ball, else it becomes chewy and hard.
The specialty of this Karnataka style kesari Bhath is addition of cloves, which makes it unique and lends a divine smell.
If you want to avoid synthetic food colour, soak few saffron strands in warm milk and then add it to the kesari. Saffron also gives nice aroma.