കുറച്ചു കാര്യങ്ങൾ ശ്രദ്ധിച്ചാൽ ഉണ്ടാക്കാം, കൂടുതൽ രുചിയിൽ കേസരി / Easy Making Of Rava Kesari

Karnataka rava kesari is known as kesari bhath. for breakfast, both khara bath (uppittu or upma) and Kesari bath are served together and this combination is called as chow chow bath.
The difference between rava kesari and sooji halwa or sheera is the color. Also more amounts of ghee and sugar are used in a rava kesari as compared to sooji halwa or sheera. But the main difference is the color.
kesari has an orange color. Generally synthetic orange food color is added while making kesari. Addition of ghee and sugar can always be minimized when making rava kesari at home. In this kesari recipe, I have added slightly less quantities of both ghee and sugar.
Remember to Roast the rava very well. This step is important because if rava is not roasted well then you will not get perfect texture in the kesari. There will also be a slight raw taste in the rava kesari.
Use fine rava also known as Bombay rava for making kesari.
Stir frequently while roasting rava for even cooking. the rava should release ghee once its roasted well.
When adding the sugar solution to the hot rava+ghee mixture, make sure that the sugar solution is bubbling hot.
Add the sugar solution slowly and carefully as the rava mixture splutters.
You can also use packaged roasted rava. But make sure that the rava is roasted well. Sometimes the readymade roasted rava is not completely roasted.
You can also use milk instead of water. This makes the kesari more rich. Use same amount of milk as the quantity of water mentioned in the recipe.
To get a melt in the mouth rava kesari, the proportion of rice and water to be used is 1:2.5 for both rava and water respectively. You can even add 3 cups water, which gives a slightly moist rava kesari.