By: Payal
For Hanuman Jayanti bhog, prepare Rava Kesari at home as it is simple, quick, and fragrant, filling your space with devotion, warmth, and festive spiritual sweetness.
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1 cup semolina (rava/sooji)
¾ cup sugar
2 cups water
3 tbsp ghee
8–10 cashews
10–12 raisins
½ tsp cardamom powder
A pinch of saffron (optional)
A few drops of orange or yellow food colour (optional)
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Heat a pan on a low flame and dry roast the rava until it becomes aromatic without changing colour. Keep it aside to retain its grainy texture.
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In the same pan, heat ghee and fry cashews until golden, then add raisins and sauté until they puff up. Remove and set aside for later use.
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Pour water into the pan and bring to a gentle boil, adding saffron and food colour if using. This step creates the base for a vibrant, fragrant kesari.
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Slowly add the roasted rava to the boiling water while stirring continuously to prevent lumps. Let it cook until the mixture thickens and absorbs moisture.
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Add sugar and mix well as the texture loosens slightly before thickening again. Stir patiently until the kesari turns glossy and starts leaving the sides.
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Add cardamom powder and the fried dry fruits, mixing evenly. Turn off the heat once the kesari reaches a soft, pudding‑like consistency.
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