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
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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