Rava Kesari holds a special place in South Indian homes and hearts. This beloved semolina-based sweet brings back memories of celebrations and family gatherings. The rich aroma of roasted rava mixed with ghee fills your kitchen with warmth. What makes this dessert truly magical is how simple ingredients transform into something so delicious. The golden color comes from kesari powder, while crunchy cashews and plump raisins add wonderful texture. Every spoonful melts in your mouth, leaving you wanting more.
About the Recipe
This Rava Kesari recipe brings restaurant-quality results right to your home kitchen. You don’t need any special skills or fancy equipment to make this treat. The key lies in roasting the semolina properly and getting the consistency just right. Many people think Indian sweets are complicated, but this recipe proves them wrong. With just a handful of pantry staples, you can create something that tastes like it came from a sweet shop. Your family will be amazed at how professional it tastes.
Why You’ll Love This Recipe
This Rava Kesari recipe never fails to impress. The texture is smooth and creamy, while the flavor is rich but not overwhelmingly sweet. You can whip it up in under 30 minutes, making it perfect for unexpected guests or sudden sweet cravings. The beautiful golden color makes any table look festive. Kids without a doubt love the sweet taste and fun texture. Plus, most of these ingredients are probably already sitting in your pantry. The smell alone will have your neighbors asking what you’re cooking. It’s also naturally vegetarian and can easily feed a crowd.
Cooking Tips
Roast the rava on medium heat until it turns light pink – this step is crucial for the right flavor. Don’t rush this part. Keep stirring the mixture constantly once you add the rava to prevent lumps from forming. If lumps do form, don’t panic – just whisk vigorously. The kesari is ready when it starts pulling away from the sides of the pan. Taste and adjust the sugar if needed before serving.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 25 minutes to prepare and cook. Serve Rava Kesari warm for the best experience, though it tastes good at room temperature too. Store leftovers in the refrigerator for up to 3 days. You can reheat it gently in the microwave or on the stovetop with a splash of milk to restore its creamy texture.
Similar Recipes
- Sooji Halwa
- Carrot Halwa (Gajar ka Halwa)
- Moong Dal Halwa
- Besan Laddu
- Coconut Burfi
- Pineapple Kesari Recipe
Nutrient Benefits
Semolina provides carbohydrates for quick energy and contains some protein and fiber. Ghee offers healthy fats and fat-soluble vitamins. Cashews add protein, healthy fats, and minerals like magnesium and zinc. Raisins provide natural sweetness along with iron and antioxidants. While this is a sweet treat, the nuts and semolina do offer some nutritional value alongside the indulgence.
Rava Kesari
Ingredients
- 1/2 cup Rava (Semolina)
- handful Cashewnuts
- handful Raisins
- 3 tbsp Ghee
- a pinch Kesari Powder
- 2 Cloves optional
- 1 cup Sugar
For Frying the cashewnuts and raisins
- 1 tsp Ghee
Instructions
- Heat 1 tblsp of ghee in a pan.
- Fry the rava till it turns light pink.
- Remove and keep aside.
- Add 2 cups of water to the pan and add the kesari powder.
- Bring to a boil.
- Add the fried rava and mix well, stirring from time to time.
- Cook for 5 to 10 minutes or until the rava is cooked.
- Add the sugar and mix well until it dissolves fully.
- Add the remaining ghee and cook till the rava starts to leave the sides of the pan.
- In a small frying pan, heat 1 tsp of ghee.
- Fry the cashewnuts and raisins.
- Sprinkle this on top of the kesari and serve at once.
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Frequently Asked Questions
Can I make Rava Kesari without kesari powder?
Yes, you can skip kesari powder, but your dessert won’t have that beautiful golden color. The taste will still be delicious. Some people use a tiny pinch of turmeric powder for color, but use very little as it can make the taste bitter.
Why is my Rava Kesari lumpy?
Lumps form when you add rava too quickly to hot water or don’t stir enough. Always add rava gradually while stirring continuously. If you get lumps, whisk the mixture vigorously or use a hand blender to smooth it out.
Can I reduce the sugar in this recipe?
You can reduce sugar slightly, but remember that sugar helps achieve the right texture. Start by reducing it by 2-3 tablespoons and taste. The sweetness should balance the rich ghee flavor for the authentic taste.
How do I know when the Rava Kesari is done?
The kesari is ready when it starts pulling away from the sides of the pan and doesn’t stick to your spoon. It should have a smooth, creamy consistency that’s not too dry or too wet.
14 comments
tasty..
good recipe.. helped in emergency……….
hmmm
Excellent………..
Main ingredient is missing…it is milk instead of water.. will make recipe more tasty
The kesari came out very well.
@sandhya – authentic rava kesari doesn’t need milk. The north Indian version called sheera is the one that has milk as the cooking base.
main ingredient of real kesari is milk instead of water. pls try
Thanks to Awesomecuisine.com. for the very yummy,delicious and so easy dessert.
Regards,
Habiba.
It is very excellent item and very easy to make.
it’s really very easy n very yummy…..
very easy one
hey good recipe. but would be good if you could also specify how many people it would serve. just a suggestion.
simple way to make an emergency sweet
thanks
It tastes so nice all likedit and v v simple to prepare.Thanks a lot .