Kesar bath or Kesari is common in the cuisine of Karnataka, Tamilnadu and Andhra. In South India this a very popular dish made for festivals as well as for morning breakfast or evening snack time. The word kesari in refers to the spice saffron which creates the dish’s saffron-orange-yellow-colored tinge. In Karnataka it is very common to have this along with upma / uppittu or khara bath, in Bangalore restaurants both dishes are served in one plate in the name of “chow chow bath”.
In North India, this is known as sheera or suji halwa. This is a very simple yet yummy sweet dish, very easy to make. With Svastha ready mix, all you need to do is boil the water and add the mix and keep stirring for few minutes to get the consistency.
This Kesari gets real exotic flavour when combined with Pineapple. In Niragh Foods we chose seasons best pineapple and de-hydrate it. When this gets added to the mix, it gives authentic pineapple flavour. So enjoy this natural authentic pineapple flavoured Kesari.
For 1 cup of Rava Kesari / Halwa mix, Boil 1 and 1/2 (One and Half) cup of water in a pan. Slowly add Kesari / Halwa mix to the boiling water. Stir constantly for 4-5 minutes on low to medium flame. This will give you Kesari Consistency.
If you need very soft Kesari / Sooji you can add to 2 measures boiling water (instead of 1 and 1/2 ) and Stir constantly for 7-8 minutes on low to medium flame. This will get you Halwa Consistency.
The mixture will start to solidify. Mix well and cook until the kesari starts leaving the sides of the pan. Now it is ready, Serve hot.
(Optional) To further enhance the taste you can add -2-3 tbsps. of ghee.
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