Kalyana Kesari recipe is a tasty South Indian sweet recipe popularly served on wedding / special occasions also in many Tamil Nadu hotels. Unique preparation and additional ingredients make this melt-in-mouth Kesari extra special.
Rava Kesari recipe
Kesari is one of my favorite easiest delicious Indian sweet recipes. For sudden guests or quick sweet / get-together/party, this is the default option. For homemade Kesari recipes like traditional Kesari recipes and paal Kesari I use ghee. For Kalyana Kesari texture secret ingredient is little oil, it makes a huge difference. The detailed recipe with tips and tricks for tasty lump-free hotel Saravana Bhavan style Kesari recipe.
Secret for kalyana kesari
Whenever I taste catering Kesari at a wedding or any special occasion, special taste and texture always impress me. It resembles a halwa texture, every spoon is melt in the mouth. For a perfect wedding, Kesari always roast Rava till they turn aromatic, add double the amount of sugar, at least 1/2 quantity of ghee compared to Rava, and never skip oil
Why sugar syrup for Kesari?
Rava Kesari is prepared with minimal ingredients and it is one of the easy sweet. The only challenge is the lumps we tend to get after adding sugar. My pressure cooker Kesari is one shortcut way. For the Kalyana Kesari recipe, we don’t prepare sugar syrup with string consistency. All we need is warm sugar syrup.
How to achieve lump-free Kesari?
Oil and sugar syrup helps for easy lump-free Kesari. If you follow this recipe no need to put all your extra effort to break the lumps. Gently mix will yield the best Kesari
Can I cook Rava in sugar syrup?
No, always add sugar syrup only after Rava is cooked.
Will the Kesari smell oily?
No, Kesari won’t smell the oil. Always use flavorless oil for the best taste. The amount of ghee we add makes the Kesari aromatic
Can I add rose essence?
Yes if you like rose essence flavor add it after turning off the stove, mix gently.
What is the shelf life of Kalyana Kesari?
Since we don’t add milk, Kesari stays good for around 3 days in the fridge. It also depends on the weather condition. For best texture and taste always warm the Kesari before serving
Kesari recipes in TMF
Halwa recipes in TMF
Indian sweet recipes in TMF
Rava vadam
Godhumai rava idli
Sooji Appam
Ingredients
Sugar syrup:
1 cup sugar 1/2 cup water
Roast:
1 tablespoon ghee 10 cashew 1 tablespoon raisins 1/2 cup rava
Cook rava
1 + 1/2 cup water 2 tablespoon Sunflower/canola oil little Food color 2 tablespoon ghee
Final touch:
1/4 teaspoon cardamom powder Pinch of salt 1 + 1/2 tablespoon ghee
How to make Kalyana kesari with step by step pictures
In a microwave-safe container add sugar and hot water, mix well, and microwave for 1 minute till the sugar dissolves in water. Avoid string consistency
Heat ghee and add cashews; saute well Roast till cashew starts to change color add raisins and saute, keep aside
Add rava and roast for 3 minutes in low- medium flame until rava turns aromatic, set aside
Furthermore, add hot water and boil when water boils add food color and boil
Add rava and mix well
when the water absorbs turn down the flame and add 1 tablespoon of sunflower oil and ghee and mix well
Keep the flame in the lowest setting cover and cook for a minute
Add 1 tablespoon of oil and 1 tablespoon of ghee and mix well
Furthermore, add sugar syrup and turn the flame to medium
Keep mixing, Kesari might turn lumpy but gentle mixing is enough to make a smooth Kesari
when the Kesari thickens and turns smooth without any lumps
Turn down to low flame
Add cardamom powder, and mix well
Furthermore add a pinch of salt, roasted nuts, and ghee, mix well
Turn off the stove. drizzle ghee and serve warm
