This classic South Indian dessert, rava kesari (aka kesari bath) is perfectly rich with soft, fluffy and melt-in-your-mouth (no chew) texture. It requires only 20 minutes.
Heat the ghee in a pan on medium-low heat. Once hot add cashews and fry till golden brown, drain excess ghee and remove it to a plate.
Now dry raisins until they puff up, similarly remove in the same plate. Keep this aside.
In the remaining ghee, add semolina. Dry roast it with stirring constantly till it becomes light brown in color. Also, you will get a nice toasted sooji aroma. It will take around 7-8 minutes and you need to stir constantly for even browning and roasting. Once done, remove it to a plate and keep it aside.
The same pan, add water and saffron. Bring it to a rolling boil.
As soon as it starts boiling, add roasted semolina and immediately start mixing to avoid lumps.
Within some time, semolina absorbs all the water and it becomes like a thick paste. Keep stirring and cooking till it becomes really thick and fat starts to ooze out from the sides.
Now add sugar and mix. As sugar melts, it becomes runny again.
Add fried cashews and raisins. Keep stirring and cooking until it becomes thick and leaves the sides of the pan, also ghee starts to ooze out and kesari becomes shiny. This is the time turn off the stove.
It tastes best when served warm.
Notes
Roasting semolina properly is the key to get the best texture. So take your time, be patient and roast with stirring constantly till you get a nice aroma and slight color change.
Keep the gas heat MEDIUM-LOW.
Do not burn or over roast. We are not looking for brown color. Just slight color change.
After adding rava to boiling water, you need to stir immediately to prevent lumps.