Srirangam Jeera Temple Jeera

Kesari | rava Kesari | sooji halwa | suji halwa | sojji halwa is a popular South Indian sweet recipe. this unique version with rock sugar and jaggery is popularly served in Srirangam temple. Detailed recipe with tips and tricks to make lump-free kovil Kesari

Rava variety

Traditionally in temples big rava is used. Use unroasted rava.

Should I crush rock sugar?

If you are using small rock sugar. I used big ones, so I crushed them for a quick process.

Use good quality jaggery

Since we don’t filter jaggery water always use good quality jaggery.

Amount of sweetener

Temple Kesari uses equal amounts of rava, rock sugar, and jaggery. Depending on your sweetness you can adjust. Avoid adding less as it will affect Kesari’s taste.

How to achieve a lump-free Kesari?

If you follow this Kesari recipe you won’t end up with lumpy Kesari. Always use hot water. Add powdered jaggery and rock sugar.

How to fix the Kesari sugar?

if you feel sweet is less add rock sugar and cook on low flame for a few minutes. If you think Kesari is overly sweet, You can add a few spoons of almond flour but that might alter the kovil Kesari texture it will become like halwa

Why edible camphor

Ian aromatic temple flavor. Avoid adding more as good turn inedible in that case.

What is the shelf life of temple jeera Kesari?

Since we don’t add milk, Kesari stays good for around 3 days in the fridge. It also depends on the weather conditions. For the best texture and taste always warm the Kesari before serving