Kesari | lumpfree rava kesari
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Kesari | rava Kesari | sooji halwa | suji halwa | sojji halwa is a popular South Indian sweet recipe The Detailed recipe with tips and tricks to make lump-free Kesari is a great beginner-friendly recipe to try. cooking fine roasted sooji in sugar water makes the lump-free Kesari bath
Best lump-free rava Kesari recipe
Kesari is one of my favorite, easiest, delicious Indian pudding recipes. For sudden guests or quick sweet / get-together/party/festivals, this is the default option. After various trials and errors, I found this method to make smooth, lump-free best Kesari without hassle stirring. If you have just started cooking, this quick 15-minute Sooji sheera is a great sweet variety to try. For Kalyana Kesari texture, the 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.
How much sugar should I use?
For Rava Kesari, I usually put a 1:2 rava: sugar ratio. Depending on your sweetness, you can adjust the sugar. Avoid adding less, as it will affect Kesari’s taste.
Why sugar syrup for Kesari?
Sooji halwa is prepared with minimal ingredients and it is one of the easy sweet. 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 and Aval Kesari, we don’t prepare sugar syrup with string consistency. All we need is hot sugar syrup. Make sure sugar is completely melted and syrup boils well. If you use fine sooji, you need not cook rava first; boil sugar syrup and prepare sooji sheera
How to achieve lump-free Kesari?
If you follow this Kesari recipe, you won’t end up with lumpy Kesari. Hot sugar syrup and perfectly roasted rava take care of the texture. I would recommend a few drops of oil, which will complement the taste.
Will Rava get cooked in sugar syrup?
If you use fine rava, it gets cooked well, but make sure you roast the rava well first. Also, add roasted rava to the boiling hot sugar water and cook it on medium flame
How to fix the Kesari sugar?
If you feel the sweetness is less, add sugar and cook on low flame for a few minutes. If you think Kesari is over-sweet, you can add a few spoons of almond flour, but that might alter the Kesari texture; it will become like halwa
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
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Ingredients
Roast
- 1/2 cup rava
- 7 cashews chopped
- 3 tbsp ghee
- 1 tbsp oil
Kesari
- 1 cup sugar
- 2 cups boiling hot water
- little Food color
- pinch of salt
- 1/4 tsp cardamom powder
- 1 tbsp ghee
Instructions
- For this Kesari method, always use Fine Sooji
- First, add ghee and oil and turn on the stove on medium flame
- Add cashew and do a quick sauté
- Furthermore, add rava and saute well for 4 minutes until rava turns aromatic and cashew turns golden brown
- Immediately transfer to a bowl and set aside
- Add sugar, hot water, salt, and bring it to a boil
- When the sugar water starts to boil, add food color, cardamom powder, and ghee and let it boil well
- Add roasted rava and mix well
- Cook for around 2 minutes or until rava gets cooked and mixtures come together
- Turn down the flame to low and cover with a lid
- Cook for 2 minutes. Sauteing in between is optional
- Open the lid and mix well; tasty Kesari is ready
Video
Ingredients:
Roast
1/2 cup rava
7 cashews, chopped
3 tbsp ghee
1 tbsp oil
Boil
1 cup sugar
2 cups boiling hot water
little Food color
Pinch of salt
1/4 tsp cardamom powder
1 tbsp ghee
How to make the best rava Kesari with step-by-step pictures:
For this Kesari method, always use Fine Sooji
- First, add ghee and oil and turn on the stove on medium flame
- Add cashew and do a quick sauté
- Furthermore, add rava and saute well for 4 minutes until rava turns aromatic and cashew turns golden brown
- Immediately transfer to a bowl and set aside
- Add sugar, hot water, salt, and bring it to a boil
- When the sugar water starts to boil, add food color, cardamom powder, and ghee and let it boil well
- Add roasted rava and mix well
- Cook for around 2 minutes or until rava gets cooked and mixtures come together
- Turn down the flame to low and cover with a lid
- Cook for 2 minutes. Sauteing in between is optional
- Open the lid and mix well; tasty Kesari is ready
