Kesari Bath Recipe | How To Make Kesari Bath
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Kesari Bath Recipe | How To Make Kesari Bath
Description
The Kesari Bath Recipe | How To Make Kesari Bath highlights the use of finely textured rava, roasted until crisp and aromatic, as the main component. The preparation involves frying cashews in ghee separately, which adds a rich nutty flavor and texture to the dish. The sugar syrup is prepared with water, sugar, raisins, and saffron strands, bringing sweetness and a distinctive saffron aroma. Green cardamom powder enhances the flavor complexity. Optional natural food color or turmeric powder can be added for deeper color.
The dish balances the nuttiness of roasted rava and cashews with the sweetness from sugar and raisins, while ghee enriches the overall texture, making the Kesari Bath soft yet structured. The recipe calls for careful roasting of rava on low heat to develop aroma and crispness, which is essential for the final texture.
Kesar Bath is served traditionally as a dessert or sweet snack. The raisins soften while cooking, blending their sweetness into the dish. Adding ghee at the end enhances richness and mouthfeel. The recipe can be adjusted for sweetness and quantity, and the inclusion of cardamom and saffron provides warm, fragrant notes that complement the texture.
For best results, use a thick-bottomed pan to ensure even roasting of rava and slow cooking to avoid burning the sugar syrup. The recipe notes suggest that roasting time may vary depending on pan type and heat intensity, so attention is important during this step. Raisins can be alternatively fried with cashews before adding, and the amount of ghee may be adjusted based on preference.
Ingredients
For roasting rava
- ½ cup rava - finer textured, 80 grams fine rava (sooji or cream of wheat)
For frying cashews
- ½ tablespoon ghee
- 10 to 12 cashews (kaju)
For making kesari bath
- 1.5 cups water
- ½ tablespoon raisins
- ⅓ cup sugar - 60 grams or you can add ½ cup of sugar for more sweeter version.
- ¼ teaspoon green cardamom powder
- 12 to 15 saffron kesar, strands
- 1 to 2 drops natural orange food color extract or a pinch of turmeric powder (haldi), optional
- 1.5 to 2.5 tablespoons ghee - to be added later
Instructions
Roasting rava
- Heat a heavy and thick bottomed pan first. Keep the heat to a low and add the fine rava (sooji or cream of wheat).
- Stirring often roast rava on a low heat.
- Roast till the rava becomes fragrant and looks crisp. Takes about 5 to 6 minutes on a low heat. Then turn off the heat.
- Transfer all the roasted rava in a plate and set aside.
Frying cashews
- In the same pan, heat ½ tablespoon ghee.
- Add 10 to 12 cashews.
- Stirring them often on a low to medium heat fry till they get golden. Keep aside. Reserve this ghee to be added later in the kesari.
Making kesari bath
- In another thick bottomed pan or kadai, take 1.5 cups water.
- Add the sugar.
- Keep the pan on a low heat and stir very well, so that the sugar dissolves.
- Add raisins and the saffron strands. I have added raisins in the sugar syrup and they do soften up while cooking. If you prefer 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 heat bring this sugar solution to a boil.
- When it comes to a boil, then lower the heat. Add the roasted rava in 2 to 3 batches. First add one batch and quickly stir to mix so that no lumps are formed. Continue to add the remaining batch of rava and mix very well.
- Add remaining ghee in which the cashews were fried and also add more 1.5 to 2.5 tablespoons ghee.
- Sprinkle the green cardamom powder.
- Mix very well, so that the ghee is distributed evenly in the kesari bath.
- Cover the pan and on a low heat or sim let the kesari bhaat mixture cook.
- Simmer and cook for 3 to 4 minutes on low heat.
- The rava granules 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. You can also pour the kesari bhath mixture in small to medium steel bowls or in small to medium tart moulds and let them become warm. Once warm then unmold and serve.
Notes
- Roast the rava well in a thick-bottomed pan on low heat to develop aroma and avoid uneven cooking.
- Adjust sugar quantity to taste; more sugar will make the dish sweeter.
- Raisins can be fried with cashews before adding to soften and enhance flavor.
- Use of natural orange food color or a pinch of turmeric powder deepens the dish's color if desired.
- Ghee quantity can be reduced according to preference.
- Ensure consistent low heat when roasting rava and cooking sugar syrup to prevent burning.
- The recipe proportions can be increased proportionally for larger servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 44mg | 2% |
| Potassium | 108mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 1IU | 0% |
| Vitamin B1 (Thiamine) | 0.3mg | |
| Vitamin B2 (Riboflavin) | 0.2mg | |
| Vitamin B3 (Niacin) | 4mg | |
| Vitamin B6 | 0.2mg | |
| Vitamin C | 0.3mg | 0% |
| Vitamin E | 0.1mg | |
| Vitamin K | 2µg | |
| Calcium | 215mg | 22% |
| Vitamin B9 (Folate) | 36µg | |
| Iron | 10mg | 56% |
| Magnesium | 31mg | 8% |
| Phosphorus | 106mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
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