Rava Kesaribath is one of the traditional South Indian sweet dish which is prepared with Rava/sooji. The name in it says Kesari-bath, Kesari is the main item which gives special flavor and colour. Kesari/saffron is the dried stigma of the flower of saffron crocus and is the world’s most expensive spice. Commonly artificial colour is used to prepare Kesaribath.
Kesaribath is commonly prepared for many occasions. It is also prepared on auspicious days while performing upavasa, for breakfast along with Rava Upma, Rava Vangibath.
As this is Mango season, I am trying to prepare Mango Ravakesari to have an added flavor of Mango.
Today let us learn how to prepare Mango Rava Kesari but without any artificial colour.
|Chiroti Rava/soji||1 cup|
|Ripe Mango pulp||3/4 cup|
|Jaggery||½ cup |
(as per taste depending on taste of mango)
|Cashew & Raisins||8-10|
|Elaichi/cardamom powder||1/2 tsp|
Melt 1 tsp ghee in a pan and fry cashew and raisins till golden brown.
In a pan fry chiroti rava until it is golden brown.
In a pan put 1 cup water, 1 cup milk and ¾ cup mango pulp. Bring to boil.
Add jaggery and 1 tsp ghee and bring to boil.
When milk is boiling, lower the flame, add roasted chiroti rava keep stirring continuously to avoid lumps. (If any lumps are formed, you can break them with the back of the stirring spoon but this should be done immediately)
Cook for 2 mins.
Add 1 tsp ghee and fold once and keep for 2 mins in low flame.
Now add remaining ghee and fold. Leave for 1-2 mins.
Add powdered elaichi and roasted cashew raisins and mix well.
Add soaked saffron strands to Mango Rava kesari and it is ready to serve.
You can add more ghee as per your requirement. Adding more ghee makes Mango Rava Kesari fluffier and extra rich. To find out the perfect texture Ravakesari gets comb structure while folding. Rava should be roasted golden brown/aroma, else Rava Kesari will be sticky.