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Rava Kesari

Rava Kesari

Linda M. Harris
Rava Kesari is a classic South Indian dessert made with semolina, sugar, ghee, and cardamom, often infused with saffron or food color for a vibrant golden hue.
This quick and delicious sweet dish is commonly prepared for festivals, celebrations, and temple offerings.
With a melt-in-your-mouth texture and rich aroma, Rava Kesari is an irresistible treat that comes together in under 30 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert, sweet
Cuisine Indian, South Indian
Servings 5 Servings
Calories 280 kcal

Equipment

  • 1 Heavy-bottomed pan or kadai
  • 1 Wooden spoon or spatula
  • 1 Saucepan
  • 1 Measuring Cups and Spoons
  • 1 Mixing Bowl

Ingredients
  

  • ½ cup Semolina Rava/Sooji
  • ½ cup Sugar
  • 1 ½ cups Water
  • ¼ cup Ghee
  • 10-12 pieces Cashews
  • 2 tbsp Raisins
  • ¼ tsp Cardamom Powder
  • A pinch - Saffron Strands or orange food color
  • Optional ½ cup Milk (for richer texture)

Instructions
 

Step 1: Roast the Semolina

  • Heat 1 tablespoon of ghee in a heavy-bottomed pan on low flame.
  • Add semolina (rava) and roast until it turns light golden brown and emits a nutty aroma. Keep stirring to prevent burning. Transfer to a plate and set aside.

Step 2: Prepare the Sugar Syrup

  • In a separate saucepan, boil water and add sugar, cardamom powder, and saffron strands (or food color). Stir until the sugar dissolves completely.

Step 3: Cook the Rava

  • Gradually pour the hot sugar syrup into the roasted rava while continuously stirring to prevent lumps.
  • Stir well and cook for 3-4 minutes until the mixture thickens.

Step 4: Add Ghee & Nuts

  • In another pan, heat remaining ghee, then fry cashews and raisins until golden.
  • Add the fried nuts along with the ghee into the Rava Kesari mixture. Stir well.

Step 5: Serve and Enjoy

  • Once the Kesari starts leaving the sides of the pan, remove from heat.
  • Serve warm, garnished with extra nuts if desired.

Notes

  • For a softer texture: Replace water with milk or use a 50-50 combination of both.
  • To avoid lumps: Stir continuously while adding the sugar syrup to the roasted rava.
  • For added flavor: You can mix in pineapple puree, banana puree, or coconut for unique variations.
  • Shelf life: Rava Kesari stays fresh at room temperature for a day or in the refrigerator for up to 3 days.
Keyword Rava Kesari