Kalyana Kesari | how to make kesari
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Kalyana Kesari recipe is a tasty South Indian sweet recipe popularly served on wedding / special occasions, also in many Tamil Nadu hotels. Unique preparation and additional ingredients make this melt-in-mouth Kesari extra special.
Rava Kesari recipe
Kesari is one of my favorite, easiest, delicious Indian sweet recipes. For sudden guests or quick sweet / get-together/party, this is the default option. For homemade Kesari recipes like traditional Kesari recipes and paal Kesari, I use ghee. For Kalyana Kesari, the texture secret ingredient is a little oil; it makes a huge difference. The detailed recipe with tips and tricks for a tasty, lump-free hotel Saravana Bhavan-style Kesari recipe.
Secret for kalyana kesari
Whenever I taste catering Kesari at a wedding or any special occasion, the special taste and texture always impress me. It resembles a halwa texture; every spoon is melt in the mouth. For a perfect wedding, Kesari is always roasted Rava till they turn aromatic, add double the amount of sugar, at least 1/2 quantity of ghee compared to Rava, and never skip oil
Why sugar syrup for Kesari?
Rava Kesari is prepared with minimal ingredients, and it is one of the easy sweets. The only challenge is the lumps we tend to get after adding sugar. My pressure cooker Kesari is one shortcut way. For the Kalyana Kesari recipe, we don’t prepare sugar syrup with string consistency. All we need is warm sugar syrup.
How to achieve lump-free Kesari?
Oil and sugar syrup help for easy lump-free Kesari. If you follow this recipe no need to put all your extra effort to break the lumps. Gently mixing will yield the best Kesari
Can I cook Rava in sugar syrup?
No, always add sugar syrup only after Rava is cooked.
Will the Kesari smell oily?
No, Kesari won’t smell oily. Always use flavorless oil for the best taste. The amount of ghee we add makes the Kesari aromatic
Can I add rose essence?
Yes, if you like rose essence flavor, add it after turning off the stove; mix gently.
What is the shelf life of Kalyana Kesari?
Since we don’t add milk, Kesari stays good for around 3 days in the fridge. It also depends on the weather conditions. For best texture and taste, always warm the Kesari before serving
Kesari recipes in TMF
Halwa recipes in TMF
Indian sweet recipes in TMF
Rava vadam
Godhumai rava idli
Sooji Appam
Ingredients
SUGAR SYRUP:
- 1 cup sugar
- 1/2 cup water
ROAST:
- 1 tbsp ghee
- 10 cashew
- 1 tbsp raisins
- 1/2 cup rava
COOK RAVA
- 1 + 1/2 cup water
- 2 tbsp Sunflower/canola oil
- little Food color
- 2 tbsp ghee
FINAL TOUCH:
- 1/4 tsp cardamom powder
- Pinch of salt
- 1 + 1/2 tbsp ghee
Instructions
- In a microwave-safe container, add sugar and hot water, mix well, and microwave for 1 minute till the sugar dissolves in water. Avoid string consistency
- Heat ghee and add cashews; saute well
- Roast till cashew starts to change color
- add raisins and saute, keep aside
- Add rava and roast for 3 minutes in low- medium flame until rava turns aromatic, set aside
- Furthermore, add hot water and boil when water boils add food color and boil
Video
Notes
- Usually, we skip oil for homemade Kesari. To replicate Kalyana Kesari taste and texture, don't skip oil
- If you like rose essence flavor, add a drop after turning off the stove and mix well
- Always warm Kesari and enjoy for best texture and taste
- Always use flavorless oil like sunflower oil, canola oil etc. for best taste
- Adjust the sugar according to your taste. 1:2 rava to sugar ratio makes catering style kesari taste
- Always use 1:4 rava to water
ratio for kalyana kesari.
Ingredients
Sugar syrup:
1 cup sugar
1/2 cup water
Roast:
1 tbsp ghee
10 cashew
1 tbsp raisins
1/2 cup rava
Cook rava
1 + 1/2 cup water
2 tbsp Sunflower/canola oil
little Food color
2 tbsp ghee
Final touch:
1/4 tsp cardamom powder
Pinch of salt
1 + 1/2 tbsp ghee
How to make Kalyana kesari with step-by-step pictures
- In a microwave-safe container, add sugar and hot water, mix well, and microwave for 1 minute till the sugar dissolves in water. Avoid string consistency
- Heat ghee and add cashews; saute well
- Roast till cashew starts to change color
- add raisins and saute, keep aside
- Add rava and roast for 3 minutes in low- medium flame until rava turns aromatic, set aside
- Furthermore, add hot water and boil when water boils add food color and boil
- Add rava and mix well
- When the water absorbs, turn down the flame and add 1 tbsp of sunflower oil and ghee, and mix well
- Keep the flame on the lowest setting, cover, and cook for a minute
- Add 1 tbsp of oil and 1 tbsp of ghee and mix well
- Furthermore, add sugar syrup and turn the flame to medium
- Keep mixing; Kesari might turn lumpy, but gentle mixing is enough to make a smooth Kesari
- When the Kesari thickens and turns smooth without any lumps
- Turn down to low flame
- Add cardamom powder, and mix well
- Furthermore, add a pinch of salt, roasted nuts, and ghee; mix well
- Turn off the stove. Drizzle ghee and serve warm
