Srirangam Jeera | temple Jeera

Srirangam jeera | ஸ்ரீரங்கம் ஜீரா | temple jeera | temple Kesari |  kovil rava kesari | Perumal temple prasadam | Srirangam kovil jeera |  kovil rava kesari | Perumal temple prasadam | Kesari | best rava Kesari bath  | sooji sheera | Kesari bath | Kesari recipe | Kesari bath recipe | Kesari halwa |  | how to make  Kesari |easiest foolproof Kesari recipe | temple kesari with step-by-step pictures and video recipe. Check out the Rava Kesari video recipe and if you like the video pls SUBSCRIBE to my channel. 

Kesari | rava Kesari | sooji halwa | suji halwa | sojji halwa is a popular South Indian sweet recipe. this unique version with rock sugar and jaggery is popularly served in Srirangam temple.  Detailed recipe with tips and tricks to make lump-free kovil Kesari 

Rava variety

Traditionally in temples big rava is used. Use unroasted rava.

Should I crush rock sugar?

If you are using small rock sugar. I used big ones, so I crushed them for a quick process.

Use good quality jaggery

Since we don't filter jaggery water always use good quality jaggery.

Amount of sweetener

Temple Kesari uses equal amounts of rava, rock sugar, and jaggery. Depending on your sweetness you can adjust. Avoid adding less as it will affect Kesari's taste. 

How to achieve a lump-free Kesari?

If you follow this Kesari recipe you won't end up with lumpy Kesari. Always use hot water. Add powdered jaggery and rock sugar.

How to fix the Kesari sugar?

if you feel sweet is less add rock sugar and cook on low flame for a few minutes. If you think Kesari is overly sweet, You can add a few spoons of almond flour but that might alter the kovil Kesari texture it will become like halwa

Why edible camphor

Ian aromatic temple flavor. Avoid adding more as good turn inedible in that case.

What is the shelf life of temple jeera 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 the best texture and taste always warm the Kesari before serving

Kesari recipes in TMF

Halwa recipes in TMF

Indian sweet recipes in TMF

Krishna Jayanthi recipes 

Rava vadam

Godhumai rava idli

Sooji Appam

Ingredients:

Roast

1/2 cup rava

1/4 cup ghee

Kovil Kesari

1/2 cup rock sugar

1 cup boiling water 

1/2 cup jaggery

1 cardamom

3 tbsp ghee

Edible camphor 

How to make the best Srirangam jeera with step-by-step pictures:

• Firstly add ghee  and turn on the stove on medium flame

• Heat ghee and add rava

• saute  well until rava turns aromatic

• Gradually add boiling water; mix well and cook till rava turns soft

• Add rock sugar and jaggery; mix well and cook till they melt completely and boil well

• Furthermore, add ghee ; mix well and cook till it turns nonsticky mass

• Add crushed cardamom

• Turn it off and keep it aside

• Finally, add edible camphor; mix and offer to god then enjoy

jeera

temple prasadam

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Ingredients

Roast

• 1/2 cup rava
• 1/4 cup ghee

Kovil kesari

• 1/2 cup rock sugar
• 1 cup boiling water
• 1/2 cup jaggery
• 1 cardamom
• 3 tablespoon ghee
• Edible camphor

Instructions

• Firstly add ghee  and turn on the stove on medium flame
• Heat ghee and add rava
• saute  well until rava turns aromatic
• Gradually add boiling water; mix well and cook till rava turns soft
• Add rock sugar and jaggery; mix well and cook till they melt completely and boil well
• Furthermore, add ghee ; mix well and cook till it turns nonsticky mass
• Add crushed cardamom
• Turn it off and keep it aside
• Finally, add edible camphor; mix and offer to god then enjoy

Video

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