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KALYANA KESARI

Am I obsessed with Rava Kesari, I am not sure. But you can find a few number of Kesari Recipes in the blog. My benchmark when it comes to Rava Kesari is always melt-in-mouth Kesari as exactly as how Director/Actor Visu says in his Tamil Movie, 'Samsaram Athu Minsaram' - Rava Kesari should be so soft that, Ghee should drip out of the sweet and smoothly slide into your stomach the moment you keep it in your mouth. I have always loved to keep up my standards to the above dialogue whenever I make Rava Kesari.

From a simple Penn Parkkum Padalam(Bridegroom visiting the Grooms place - selection jury) to NIchayathartham(Engagement) to Kalyam(Wedding), Kesari place a special part in the menu. Along with Bhajji, Sojji, Sweet-Kaaram(Savoury) & for a sweet, Kesari fits irretrievably into the place. A call for a sudden guest or whenever you suddenly get hit by a sweet tooth, Rava Kesari comes for rescue with its utter simplicity in making and you can get it ready within minutes. Easy recipe with very few ingredients and quick to make. All these make Rava Kesari a wonderful recipe and a total favourite.

Have you ever wondered how they make those rich melt-in-mouth Rava Kesari usually served in Kalyanams or Marriage banquets? Even the ones they serve in Saravana Bhavan and Shree Annpoorna Gowrisankar match the suit. Tasty, with overloaded Ghee and so soft in texture. The secret behind this Kalyana Kesari is the proportion of Ghee and Sugar added in the recipe. It's obviously considered high according to the norms. But if you really want similar Rava Kesari or the crowned Kalyana Kesari as those served in Wedding Banquets or in restaurants, then close your eyes and just stick to the measurements.

There is no harm in reducing the amount of Ghee or substituting it with Oil, and also when it comes to the amount of Sugar, it is also a personal choice. But when they serve Kalyana Kesari in a South Indian Wedding Banquet or in a restaurant, the amount served in the platter is just a scoop. So the amount of Ghee and Sugar added goes along with the rich platter and also there it marks its uniqueness, making us remember the Kalyana Kesari in midst of various other dishes.

So, if you are too worried about adding the mentioned amount of Ghee & Sugar, go along with your personal preference. But the mentioned proportions yields you with a wonderfully textured soft and melt-in-mouth Rava Kesari alias the Kalyana Kesari. Also, some recipes calls for a thin Sugar Syrup while making Kalyana Kesari. But my method is simple & just as similar to any other Rava Kesari Recipes.

For more KESARI RECIPES, Click here...

Cuisine - Karnataka, South India
Recipe Type - Sweet
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes

For more Recipes on INDIAN SWEETS, Click here...

HOW TO MAKE KALYANA RAVA KESARI

Name: Boondi Ladoo
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Cuisine: Indian
Ingredients: 2 cups Bengal Gram Flour (Besan); 1/4 teaspoon Yellow Food Colouring; 1/2 pinch Soda-bi-carbonate (optional); A pinch of Salt; 1 1/2 cups Water; Oil (for deep frying); 1 cup + 4 tablespoons Sugar; 2 cups Water (for sugar syrup); 3/4 to 1 teaspoon Cardamom Powder; 1/4 teaspoon Yellow Food Colouring (for syrup); 2 tablespoons Ghee; 20-25 Cashew Nuts; 20-25 Raisins; 3 Cloves; A small pinch of Edible Camphor (Pacha Karpuram)

KALYANA KESARI

INGREDIENTS:

Melted Ghee - 1 Cup
Cashew Nuts - 15-20 Nos.
Raisins - 20 Nos.
Semolina/White Rava - 1 Cup
Hot Water - 2 Cups
Cardamom Powder - 1 Tspn
Orange/Yellow Food Colour - 1/4 Tspn
Sugar - 2 Cups
Salt - a Pinch

METHOD:

Grind the Cardamom Pods with few teaspoons of Sugar into a fine powder and keep it aside.
Heat 1 Cup of Ghee in a Pan, roast Cashew nuts & Raisins on a very low flame until Cashew nuts turn into light Golden Brown in Colour.
Remove the Nuts and Raisins from the Ghee and keep it aside.
Now add White Rava/Semolina in to the Ghee & roast it on a very low flame.
Roast the White Rava/Semolina until it turns aromatic, it will take approximately 5-7 minutes.
Meanwhile, boil 2 Cups of Water in a separate Pan.
Gradually pour the hot water to the roasted White Rava/Semolina.
Stir continuously while pouring the hot water until the White Rava/Semolina absorbs the water and there are no lumps.
Add Orange/Yellow food colouring and mix well.
Cook this on a very low flame until White Rava/Semolina turns soft & cooked
Once the White Rava/Semolina is cooked, add 2 Cups of Sugar and mix well.
Cook this mixture on a very low flame, stirring continuously, until the Sugar is well dissolved.
Add Cardamom powder and a pinch of Salt to the Kalyana Rava Kesari and mix well.
Cook this on a very low flame until it reaches the desired consistency.
Stir the Kalayan Kesari and mix it well all along, until the mix starts to separate from the pan.
Finally, add the roasted Cashew Nuts & Raisins to the Kalyana Rava Kesari and give a quick stir.
Serve Kalyana Kesari hot or at room temperature.
Can serve it along with South Indian Breakfast items as a sweet, or simply serve it as a sweet or a dessert.
Kalyana Kesari serves best as a sweet in a South Indian Mini Tiffin platter.

KALYANA KESARI

NOTES:

Perfectly roasted Semolina yields perfectly textured Kalyana Kesari.
Even if the Semolina/Rava you buy mentions it to be roasted, make sure to roast it for a while to get the preferred texture.
Adjust the amount of Water to suit your preferred consistency.
Adding the given amount of Ghee gives a soft texture to the Kalyana Kesari.
Can substitute half the amount of Ghee with Oil.(Use flavourless oil for the purpose)
Adjust the amount of Sugar to suit your preference.
Adding artificial food colouring is truly optional.
Can be stored for up to 2-3 days in the refrigerator. Reheat and serve.
For perfect Kalyana Kesari stick to the measurements mentioned in the ingredient list.

Traditional Indian ladoos arranged with glowing Diwali lamps in the background, creating a festive and cultural ambiance for Diwali celebrations.

Traditional Indian Ladoo with Diwali Diyas - Festive Sweets

"Master the Art of Making Perfect Boondi Ladoos: A Festive Delight for Diwali Celebrations!"

Diwali Special: Perfecting Classic Sweets Like Boondi Ladoo and Mysore Pak

This Diwali has been extra special for me because I finally mastered two timeless Indian sweets—Mysore Pak and Boondi Ladoo. After perfecting these classic recipes, I’m excited to share them with you. These are foolproof recipes that can easily be recreated at home, provided you follow a few tips and tricks. Make sure to read all the instructions carefully before proceeding with the recipe to ensure you get perfect results every time.

Click the link for a variety of Classic Indian Sweets perfect for Diwali Celebration!

What is Boondi Ladoo?

Boondi Ladoo (or Laddu) is a popular Indian sweet, especially during festivals like Diwali. When someone says "Ladoo," the first image that comes to mind is usually this golden, round delicacy. There are many variations of ladoos across India, but Boondi Ladoo stands out for its unique texture and taste. It is made from tiny fried droplets(Boondh in Hindi) of gram flour, known as boondi, which are later soaked in a sugar syrup and shaped into ladoos.

Boondi Ladoo vs. Motichoor Ladoo

Boondi Ladoo and its sibling, Motichoor Ladoo, are closely related but have distinct differences. While both use the same basic ingredients—gram flour (besan), sugar, and ghee—the texture, flavor, and color set them apart.

Boondi Ladoo: When it comes to Ladoo, Boondhi Ladoo maybe the connoisseur. The ones with larger, more defined boondi balls, yellow in colour, and commonly found in South India.

Motichoor Ladoo: Smaller, finer pearl-like(moti) balls, orange in colour, and known for their strong ghee flavour.

Despite these differences, both ladoos are beloved across India and are often featured at festivals, weddings, and special occasions.

A Popular Sweet for Every Occasion

Whether you're making sweets for a festival, family gathering, or a special occasion like a wedding, Ladoo is often the top choice. In fact, you can’t talk about ladoos without mentioning the iconic Tirupati Ladoo, a famous prasadham from the Tirupati temple. A rich and decadent, oversized Boondi Ladoos are rich in nuts, dry fruits, and, of course, the blessings of the deity.

Why Boondi Ladoo is a Must for Diwali

Ladoo is an indispensable part of Indian festivals, especially Diwali. Whether you're celebrating with family or friends, Boondi Ladoo always adds a touch of sweetness and festivity to the occasion. The ghee-soaked boondi combined with the subtle flavors of cardamoms, cloves and Pacha Karpuram(edible camphor) and rolled out into balls with ghee fried Nuts & Raisins, make it a truly delightful treat.

If you're short on time, don’t worry! There are also instant versions of Indian Sweets and Savories you can whip up quickly for last-minute celebrations.

Enjoy Food and Wishing you all a Happy Diwali!!!

A close-up of a hand holding a ladoo, symbolizing Diwali traditions, with lit diyas in the background setting a festive mood.

Ladoo - Diwali Sweets for Auspicious Celebrations

Key Points to Remember Before Making Boondi Ladoo

Making the perfect Boondi Ladoo requires attention to detail, especially with the batter consistency and cooking techniques. Follow these expert tips to get beautifully shaped, delicious ladoos every time.

Perfecting the Batter Consistency

Lump-Free Flour: Always ensure the gram flour (besan) is well-sifted with no lumps.
Gradual Mixing: Start by blending 2 cups of gram flour with 1 cup of water, yellow food colour, a pinch of salt, and a little soda-bi-carbonate (optional). Add the remaining ½ cup of water and blend again until smooth.
Water Ratio: Use 1½ cups of water for 2 cups of gram flour to achieve the ideal consistency. This ratio will ensure the batter is neither too thick nor too runny, giving you perfectly shaped boondis.

Shaping the Boondis

Use a Boondi Jhara: A Boondi Jhara (slotted spoon) is designed for making boondis, helping you create uniformly round boondi drops.
Alternative Tool: If you don’t have a Boondi Jhara, a slotted ladle will also work well, provided the batter has the right consistency.

Frying the Boondis

Low Flame: Fry the boondis on a very low flame. They should cook through but not become crispy.
Golden Yellow Colour: Keep an eye on the colour—they should remain yellow, not brown. This keeps the ladoos soft and visually appealing.

Enhancing the Ladoo Texture

Grinding for Softness: Grind half of the fried boondis into a coarse powder in a blender. This technique ensures the ladoos are soft and easy to shape.

Making the Perfect Sugar Syrup

One-String Consistency: The sugar syrup should be cooked to a one-string consistency. This is crucial for binding the ladoos.
Cook Boondis in Syrup: Allow the fried boondis to cook in the sugar syrup over low heat until the syrup is fully absorbed. This step ensures the sweetness permeates the boondis evenly.

Shaping the Ladoos

Work with Warm Ingredients: Once the sugar syrup has soaked into the boondis, leave the mixture to cool slightly (about 20-30 minutes), but don’t let it become completely cold.
Roll While Warm: Roll the mixture into medium-sized ladoos while it’s still warm. This helps them hold their shape better.

Try More Diwali Recipes: Looking for more festive treats? Explore our collection of Delicious Diwali Recipes and find quick and easy ideas to make your celebrations extra special!

Boondi Ladoo Recipe Overview:

Cuisine: South Indian
Recipe Type: Traditional Sweets
Difficulty: Medium
Yields: 20-25 Ladoos
Author: SM

Preparation & Cooking Time:

Preparation Time: 10-15 Minutes
Cooking Time: 30-45 Minutes

Explore More Murukku Recipes: Discover the full range of Instant Murukku Recipes to add more mouth-watering savouries to your festive table!

"Irresistible Diwali Ladoos: A Step-by-Step Guide to Perfecting the Ultimate Festive Sweet!"

Festive Ladoo Arrangement with Diwali Lamps - Traditional Indian Sweet

Ingredients for Boondi Ladoo

For the Boondi:

Bengal Gram Flour (Besan) – 2 cups
Yellow Food Colouring – 1/4 teaspoon
Soda-bi-carbonate – 1/2 pinch (optional)
Salt – a pinch
Water – 1 1/2 cups

For Deep Frying:

Oil – As required

For the Sugar Syrup:

Sugar – 1 cup + 4 tablespoons
Water – 2 cups
Cardamom Powder – 3/4 to 1 teaspoon
Yellow Food Colouring – 1/4 teaspoon

Add-ons (For extra flavour and texture):

Ghee – 2 tablespoons
Cashew Nuts – 20-25 nos.
Raisins – 20-25 nos.
Cloves – 3 nos.
Edible Camphor (Pacha Karpuram) – a small pinch

A single traditional Indian ladoo in close-up, with glowing Diwali lamps creating a festive backdrop, capturing the essence of Diwali sweets.

Close-Up of a Traditional Ladoo - Diwali Sweet in Focus

Method to Make Perfect Boondi Ladoo

Preparing the Boondi Batter

Combine Dry Ingredients: In a bowl, mix the Bengal Gram Flour (Besan), Yellow Food Colouring, Soda-bi-carbonate (optional), and a pinch of Salt.
Achieve Lump-Free Consistency: Ensure the flour mixture is smooth and lump-free.
Add Water Gradually: Start by adding 1 cup of water to the mixture and blend it well. Pour the remaining ½ cup of water slowly, blending until a smooth, lump-free batter forms.

Tip: The ideal ratio is 1½ cups of water for every 2 cups of gram flour. This results in the perfect boondi batter consistency.

Frying the Boondi

Heat the Oil: Heat oil in a deep pan over medium heat. For best results, maintain a medium flame throughout the frying process.
Use Two Slotted Spoons: You'll need one slotted spoon (boondi jhara) to pour the batter and another to drain the fried boondi.
Pour the Batter: Hold the slotted spoon above the hot oil and pour a ladleful of batter over it. Spread the batter evenly to allow it to fall through in small droplets, creating perfect round boondis.
Fry Gently: Fry the boondis on a low flame, turning them frequently to ensure even cooking.
Drain and Spread: Once fried, drain the boondis and place them on paper towels to remove excess oil.
Repeat: Continue the process for the remaining batter. Set aside half of the fried boondis for later use.

Tip: The Boondis should remain soft and yellow, not crispy or browned.

Frying the Nuts and Raisins

Prepare the Ghee: In a small pan, heat 2 tablespoons of ghee.
Fry the Cashew Nuts: Fry halved cashew nuts on low flame until they turn crunchy and golden. Drain them on a paper towel.
Fry the Raisins: Add raisins to the ghee and fry on low heat until they fluff up. Set aside.Making the Sugar Syrup
Mix Sugar and Water: In a heavy-bottomed pan, combine 1 cup of sugar with 2 cups of water. Heat over a low flame, stirring until the sugar dissolves completely.
Avoid Over-Stirring: Once the syrup starts to boil, stop stirring to maintain the right consistency.
Add Flavour: Stir in cardamom powder and yellow food colouring to the boiling syrup.
Cook to One-String Consistency: Let the syrup boil on medium-high heat until it reaches a one-string consistency.
Don’t Overheat: Turn off the heat immediately after reaching the right consistency. Overcooking the syrup can make it too thick, leading to hard ladoos.

Tip: Let's understand What is One-String Consistency - Take a spoonful of syrup, let it cool slightly, and press it between your fingers. If it forms a sticky string when pulled apart, your syrup is ready. Alternatively, pour the syrup back into the pan. If the last part of the stream forms a string, it’s perfect.

Close-Up of a Boondi Ladoo -Traditional Diwali Sweet

Final Steps to Make Perfect Boondi Ladoo

Grinding the Boondi for Soft Ladoo

Grind Half the Boondi: Place half of the fried boondis in a blender and grind them into a coarse powder. Use the pulse function or briefly blend for a few seconds to avoid making it too fine.
Mix Ground and Whole Boondi: Add the coarsely ground boondi back to the remaining whole boondis. This blend ensures a soft yet textured ladoo.

Tip: Grinding some boondi creates a softer texture for the ladoos.

Adding Flavours and Nuts

Add Spices and Nuts: Crush the cloves and add them to the boondi mixture along with the ghee-fried cashew nuts and raisins.
Incorporate Edible Camphor: Lightly powder a small pinch of edible camphor (pacha karpuram) and add it to the boondi mixture for a subtle, fragrant flavour.Mixing Boondi with Sugar Syrup
Combine Boondi with Sugar Syrup: On a low flame, gently mix the boondi mixture into the prepared sugar syrup. Stir carefully to ensure all the boondi absorbs the syrup evenly.

Note: This step will take around 5-7 minutes on low heat, depending on your stove and flame intensity.

Avoid Overcooking: Turn off the heat once the boondi has absorbed most of the syrup but still remains slightly moist.

Cooling and Shaping the Ladoos

Spread and Rest the Mixture: Spread the boondi mixture on a large plate and pour in two tablespoons of ghee. Give it a quick stir to ensure everything is well-coated.
Let it Cool Slightly: Allow the mixture to cool down for about 20-30 minutes, but make sure it stays warm enough to handle. Do not let it cool completely, as it will become difficult to form ladoos.Shaping the Boondi Ladoos
Form the Ladoos: While the mixture is still warm, take small portions and roll them into medium-sized ladoos. Place the ladoos on a large plate, ensuring enough space between each ladoo so they don’t stick together.

*Fun Tip: Give your ladoos some “social distancing” while they set to avoid them clumping together!

Set the Ladoos: Cover the ladoos and let them set for a few hours. Ideally, boondi ladoos develop their best texture after resting for 10-12 hours.

Tip: If you're in a hurry, feel free to enjoy the ladoos right away!Storage and Serving Tips

Storage & Serving Suggestions:

Store in an Airtight Container: Once the ladoos are set, store them in an airtight container. Boondi ladoos stay fresh for up to a week to 10 days at room temperature.
Extend Shelf Life: For longer shelf life, refrigerate the ladoos. When serving, microwave them for a few seconds to bring back their softness and warmth.

Festive Ladoo Arrangement with Diwali Lamps - Traditional Indian Sweet

Notes &Tips for Making Perfect Boondi Ladoos

Achieving the Right Boondi Consistency

Water Quantity: The water measurement given in the recipe is crucial for achieving the right batter consistency. Use 1½ cups of water for 2 cups of gram flour for perfectly shaped boondis.
Soda-bi-carbonate: Adding soda-bi-carbonate is optional, but it helps create round and fluffy boondis. Use sparingly for best results.

Lump-Free Boondi Batter

Blending the Batter: To ensure a smooth, lump-free batter, blend all ingredients (gram flour, water, soda, and food colouring) in a blender or mixer-grinder. This step ensures even mixing for a smooth consistency.
Avoid Overwatering: Using too much water can result in flat boondis. Stick to the given measurements for the best outcome.

Frying Tips for Perfect Boondi

Slotted Spoon Method: I recommend using a slotted spoon for making boondi instead of a Boondi Jhara. This tool works perfectly to create uniform balls.
Fry on Low Flame: Deep-fry the boondis on a very low flame to avoid overcooking. Frying at high temperatures may result in crispy or brown boondis, which are unsuitable for making ladoos.
Boondi Colour: The boondis should retain a yellowish hue after frying. Avoid letting them brown.

Adjusting Add-Ins for Extra Flavour

Nuts & Raisins: Feel free to adjust the quantity of cashew nuts and raisins based on your preference. You can even add kalkandu (sugar candy/rock sugar) for extra sweetness.
Optional Cloves & Edible Camphor: Crushed cloves add a subtle spice, and a pinch of Edible Camphor (Pacha Karpuram) imparts the traditional South Indian ladoo flavour. Both ingredients are optional but recommended for a more authentic taste.

Sugar Syrup & Boondi Cooking Tips

Cooking in Sugar Syrup: When mixing the boondi with sugar syrup, keep the flame low and stir continuously. Overcooking or leaving it unattended can cause the boondi mixture to harden, making it difficult to shape into ladoos.
Avoid Hard Ladoos: If the mixture is cooked for too long, you may end up with hard ladoos that are difficult to eat. Stay attentive during this step to ensure soft, melt-in-your-mouth ladoos.

Celebrate with Perfectly Sweet Boondi Ladoos!

Boondi Ladoos are a classic South Indian sweet that bring joy to every festive occasion, especially during Diwali. With the right tips, from perfecting the boondi batter to making the ideal sugar syrup, you can master this delightful treat at home. Whether you’re preparing them for a family gathering or gifting them to loved ones, these ladoos, with their golden texture and rich flavour, are sure to make any celebration sweeter.

Remember, the secret to soft, melt-in-your-mouth Boondi Ladoos lies in the low flame frying method and achieving the perfect one-string sugar syrup consistency. With a touch of ghee, crunchy cashews, and a pinch of edible camphor, these ladoos capture the essence of traditional Indian sweets.

So, why wait? Roll up your sleeves, follow this recipe, and bring a little magic to your kitchen!

For more sweet inspirations, check out our collection of Traditional Indian Sweets and discover delicious treats like Kesari and Rava Ladoo to complete your festive feast.

Make Your Diwali Celebrations Sweeter!

Explore our full range of Diwali Recipes and bring joy to your table with these festive delights.
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MILK RAVA KESARI - PAAL KESARI

"Kesari Bhath" is a Classic Indian Sweet which originated from the South Indian State of Karnataka. This recipe is a small twist made to the classic Kesari Bhath with the only difference that it is cooked in Milk instead of water and hence the name "Milk Rava Kesari or Paal Kesari". I usually add Milk while making Rava Kesari which makes it rich, creamy and gives a melt in the mouth texture. This recipe calls for a bit of extra Milk along with Water. Rava Kesari is an easy recipe and the most frequented sweet at home. A sting of Sweet Tooth or if you have to satiate your unexpected pang for a Snack/Tiffin, Rava Kesari comes for the rescue. This is one sweet which is not only served as a Dessert but even as a Tiffin/Breakfast. A scoop of Rava Kesari is a must-have in a good spread of South Indian Breakfast.

Maybe the name 'Kesari' would have been from the word Kesar/Saffron, a common term used for Saffron in India, which is the basic colour of this vibrant sweet. Rava Kesari/Kesari Bhath, a sweet popular throughout India is prepared with Semolina/White Rava, Sugar, Ghee, Water/Milk. Though the quantity/ratio of the ingredient varies regionally, the basic ingredients remain the same. It is called as Sheera/Suji Halwa in North India and the recipe is slightly different from that of Kesari Bhath. Kesari is one sweet which finds no excuse to sneak into my kitchen.

According to me Rava Kesari should be exactly like how Director/Actor Visu says in his Tamil Movie 'Samsaram Athu Minsaram' - Rava Kesari should be so soft that, Ghee should drip out of the sweet and smoothly slide into your stomach the moment you keep it in your mouth, the way he says those words makes Rava Kesari so appetizing and all the more appealing. And this Milk Rava Kesari/Paal Kesari does total justice with all the above characterizations.

For different Versions of KESARI BHATH, Click here...

Cuisine - Karnataka, South India
Recipe Type - Sweet
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes

For more NAIVEDHYAMS & PRASADHAMS, Click here...