Step 1

Heat a pan or kadai first. Add the 1 cup rava or cream of wheat (fine variety).

Step 2

Begin to roast the rava. Stir often while roasting the rava. The rava or sooji grains should become fragrant and start to look dry, separate and crisp. Don’t brown the rava.

Step 3

Roasting takes about 5 to 6 minutes on a low flame. Then switch off the flame. Once the rava becomes fragrant and starts to look dry and crisp, then switch off the flame and add the roasted rava in a plate and keep aside.

Step 4

Take 1/2 cup of the roasted rava and keep aside. Half of the rava will be added in savory khara bhath and the other half in sweet kesari bhath.

Step 5

In the same pan, heat 1 tablespoon ghee or oil. Add 20 to 22 cashews.

Step 6

Stirring them often on a low to medium flame fry till they get golden. Keep aside.

Step 7

Lower the flame and in the same pan, add 1/2 teaspoon mustard seeds, 1/2 teaspoon chana dal and 1/2 teaspoon urad dal.

Step 8

On a low flame saute the lentils and mustard seeds, till the chana dal and urad dal gets golden. The mustard seeds will also crackle by then.

Step 9

Next add 3 tablespoons finely chopped onions. On a low flame, saute for a minute.

Step 10

Then add 3 tablespoons finely chopped capsicum, 3 tablespoons finely chopped carrot, 3 tablespoons finely chopped tomatoes and 2 tablespoons green peas.

Step 11

Mix very well and add 7 to 8 curry leaves.

Step 12

Season with 1/2 teaspoon sugar and salt as required.

Step 13

Then add 1 teaspoon vangi bhaat masala. Mix very well.

Step 14

Now add 1.5 cups water. Mix very well. Bring the water to boil at medium flame.

Step 15

When the water comes to a boil, reduce the flame to a low. Then add the roasted rava in two to three batches.

Step 16

As soon as you add first batch, stir very well. So that lumps are not formed.

Step 17

This way add in batches. Stir very well after adding each batch.

Step 18

Cover pan with a lid and cook on a low flame for 3 to 4 minutes.

Step 19

Open the lid and then add 2 tablespoons ghee. Also add 2 to 3 tablespoon chopped coriander leaves.

Step 20

Mix very well, so that the ghee is mixed evenly with the khara bhath.

Step 21

Lastly add 10 to 12 fried cashews. Mix again.

Step 22

Serve mtr style rava bath with some slices of lemon and coconut chutney.

Step 23

In another thick bottomed pan or kadai, take 1.5 cups water.

Step 24

Add 1/3 cup sugar (60 grams). You can also add 1/2 cup sugar for a more sweet taste.

Step 25

Keep the pan on a low flame and stir very well, so that the sugar dissolves.

Step 26

Add raisins and a pinch of saffron strands. I have added raisins in the sugar solution and they do soften up while cooking. If you want you can even fry the raisins with cashews.

Step 27

Add 1 to 2 drops of natural food color extract if using or else skip it. Mix very well.

Step 28

On a low-medium flame bring this sugar solution to a boil.

Step 29

When it comes to a boil, then lower the flame. Add the roasted rava in 2 to 3 batches. First add one batch and quickly stir so that no lumps are formed. Continue to add the remaining batch of rava and mix very well.

Step 30

Add 2 to 3 tablespoons ghee & 1/4 teaspoon cardamom powder.

Step 31

Mix very well, so that the ghee is distributed evenly in the kesari bhath.

Step 32

Cover the pan and on a low flame or sim let the mixture cook.

Step 33

Cook for 3 to 4 minutes.

Step 34

The rava will absorb all the water and cook. The mixture will also thicken. You should not see any whitish or creamish tiny specks on the rava. If you see then this means that the rava is still not cooked well. Once the rava is cooked well then add the remaining fried cashews.

Step 35

Mix very well.

Step 36

Serve kesari bath hot or warm. You can also pour the kesari bath mixture in small to medium steel bowls or in small to medium tart moulds and let them become warm. Once warm then unmold and serve.

Step 37

Grind all the ingredients mentioned under the heading 'for coconut chutney' in a grinder jar. Add more water if required while grinding chutney. Remove and keep aside.