Karnataka Rava Kesari Bath Semolina Sweet Saffron Udupi

Ingredients

• 1 cup fine semolina (rava / sooji)
• 3/4 cup sugar
• 3 cups water
• 3 tbsp ghee
• A generous pinch of saffron soaked in 2 tbsp warm water or milk
• 1/4 tsp cardamom powder
• 8 to 10 cashews — fried in 1 tsp ghee
• 2 tbsp raisins
• A few drops of orange food colour — optional but traditional for the classic orange colour

Method

1. Heat 2 tbsp ghee in a heavy pan on medium.
2. Add cashews — fry until golden. Remove. Add raisins — fry 20 seconds. Remove. Set aside.
3. In the same pan add remaining ghee. Add the dry rava.
4. Fry on medium stirring continuously for 3 to 4 minutes until the rava is fragrant and very lightly golden.
5. In a separate pot bring 3 cups water to a rolling boil.
6. Pour the boiling water onto the fried rava carefully — it will splatter.
7. Stir vigorously and continuously to prevent lumps.
8. Cook on medium stirring for 3 to 4 minutes until the rava is completely cooked and the mixture is thick.
9. Add sugar. Stir vigorously — the kesari will loosen and then thicken. Cook 2 to 3 more minutes.
10. Add saffron water, cardamom powder and orange colour if using. Stir.
11. Garnish with fried cashews and raisins.