Rava Kesari Recipe with Tips | Temple Style Kesari at Home, Perfect Ratio

Temple-style Rava Kesari at home — soft, glossy and lump-free, exactly like kovil prasadam. The temple secrets in this video: • No milk — only water, so it keeps well and tastes clean • Ghee in 3 stages — for the nuts, for roasting, and a finishing pour • Sugar ONLY after the rava is fully cooked (press test) • A tiny pinch of edible camphor at the end, off the flame Perfect ratio — measure before you start: Fine Bombay rava 1 cup : Boiling water 3 cups : Sugar 1½ cups : Ghee ½ cup Cashews 12, raisins 15, cardamom ½ tsp, saffron 10–12 strands in 2 tbsp hot water, 1 tiny pinch edible camphor, 1 tiny pinch salt. (Kesari colour is optional — saffron alone stays golden yellow. Shown openly in the video.) Chapters: 0:00 Temple Style Rava Kesari 0:14 The Recipe 1:19 Tips & Fixes 2:34 Closing Tell me in the comments — do you add camphor at home? #RavaKesari #KesariRecipe #PrasadamRecipes #TeluguRecipes #IndianSweets