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Token Mehandi to celebrate TeejToken Mehandi to celebrate Teej

It is not often you get to make a South Indian sweet delicacy on a North Indian Festival day. Such opportunities are really rare and when they show themselves, one couldn’t be any less pleased. Teej, the festival celebrating Saavan, the commencement of monsoon season, is celebrated with great enthusiasm in India. Since, it was my first Teej, after my wedding, it was special. Historically, this is women-centric festival where married women prepare food, especially sweet, buy bangles, bindi, apply mehandi on hands, and usually wear green ethnic wear to mark the onset of season. Teej officially declares the beginning of festival season. A lot more is written about Teej in detail here.

The only way I could feel at home during Teej was by being ethnic on this day. And being a mehandi enthusiast, fortunately, I could procure a henna cone from nearby Indian store to decorate my hands to begin the festivities. An image posted above shows my amateur-ish attempt at applying mehandi on my own hands. After the festival preliminaries, in honor of Teej Mata– the Goddess Parvati, I prepared the delicious Suji halwa aka Rava Kesari Bath, with added Kesar. I favored the decision to make the Bangalore version as Kesar gives the much needed flavor topped with rich cashew, resins, almonds. And nothing more can please a Bangalorean husband than a delicious bowl of Kesari bath. A total win-win situation. #MyFirstTeejForTej

P.S> As part of a long overdue blog makeover, I have decided to add more photos to every recipe in order to illustrate how I prepared the dish. I am hoping this will help many of us, especially our sincere bachelor viewers 🙂

Split Almond and ResinsSplit Almonds and Resins for garnishing

Frying Suji/Rava in gheeFrying Rava/Suji in Ghee

Sugar added to Rava Kesari BathSugar added to Rava Kesari Bath

  • Preparation Time: 0
  • Cooking Time: 10-15 min
  • Recipe Level:  Easy
  • Serves 4
  • Source: –
  • Cuisine: South Indian
  • 1 cup of Rava or Suji or Semolina
  • 4 tbsp of ghee
  • 1½ – 2 cups of refined white sugar
  • 1 cup of water
  • Bunch of Kesari strings
  • 3 – 4 resins
  • 3 – 4 cashews
  • 3 – 4 almonds
  • In a kadhai or pan, add spoonfuls of ghee
  • Add rava to the kadhai, and fry it until it turns a bit golden brown  
  • Meanwhile, split resins, cashews and almonds in half and place it aside
  • In a separate pan, add Kesari strings to a cup of water and bring it to a boil
  • After rava turns golden-ish, add the kesari water to the mix. Immediately immense heat dissipates from the kesari rava mix
  • Now add the dry fruits noted above
  • After kesari bath cools a bit, add sugar and mix well
  • Garnish with fresh pineapple or mango pieces

Enjoy the ravishing taste of Rava Kesari Bath

Rava Kesari BathRava Kesari Bath

Mad Notes:
  • You may improvise by garnishing using chopped fruits such as pineapple, mango, etc
  • Ensure enough ghee and sugar is added to the Rava Kesari bath as it is known for its overwhelming sweets and thuppa (ghee) count
  • Some people enjoy it hot or at room temperature