Rava Kesari

I am happy to announce that my blog has completed 2 years! Thank you all for the love and support through your visits and positive feedback. No celebration is complete without a sweet. To celebrate this joyous occasion, I made the popular South Indian sweet Rava Kesari.

Rava kesari is probably one of the easiest South Indian sweet made with semolina, sugar, ghee and a bit of cardamom powder for flavor and aroma.. Rava kesari can also be prepared as a neivedhyam for festivals like Navaratri, Diwali, Vinayaka Chaturthi and Krishna Jayanthi. The key to making a good rava kesari is to ensure it is lump free while adding the rava and sugar. Ghee is the main ingredient that enhances the flavor and fragrance of this sweet, so do not hold back on the ghee. Kesari tastes best when served slightly warm but some love to have it chilled too.

Rava Kesari

Soft semolina pudding with ghee, sugar, cardamom, cashew and raisins

Print Pin Recipe

Servings 2

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

• ½ cup rava / semolina
• 1 ½ water
• 1 cup sugar
• ¼ cup ghee
• ¼ tsp cardamom powder
• 2 tsp broken cashew
• 2 tsp raisins
• Pinch of kesari color or orange food color

Instructions

• Heat 1 tsp ghee in a non stick pan and fry the cashews till golden. Set aside. Add the raisins to the same pan and fry till they puff up. Set aside.
• To the same pan add 1 tbsp ghee and add the rava. Fry the rava in a low-medium heat until it starts turning golden brown and gives out a nice aroma. Set aside.
• Add water to the pan and bring to boil. Add the rava slowly and keep stirring in a medium heat until the rava is cooked. Make sure no lumps are formed.
• Once the rava is cooked well, add the sugar, kesari color and rest of ghee. The mixture will start to loosen up now. Make sure no lumps are formed.
• Cook stirring continuously until it starts to thicken, starts leaving the sides of the pan. Also it would have absorbed all the ghee.
• Now add cardamom powder and garnish with fried cashew and raisins.

Notes

• Make sure no lumps are formed after adding the rava and sugar.
• Add sugar only after the rava is cooked well.

Course: Dessert

Cuisine: Indian