Rava Kesari

A vibrant, sweet semolina pudding, perfect for festive occasions or a comforting dessert.

⏱Prep: 10 min

🔥Cook: 20 min

⏲Total: 30 min

🍽4 servings

Vegetarian

Ingredients

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Step-by-step

Heat 2 tbsp ghee in a heavy-bottomed pan or kadai over medium heat. Add cashews and raisins, fry until golden brown and plump. Remove and set aside.
In the same pan, add the semolina (rava) and roast on low heat for 5-7 minutes until it turns aromatic and slightly golden, ensuring it doesn’t burn. Transfer to a plate and set aside.
In the same pan, bring 2 cups of water to a rolling boil. If using saffron, add it to the hot water. Add orange food color if desired.
Reduce heat to low, then slowly add the roasted semolina to the boiling water in a steady stream, stirring continuously with a whisk to prevent lumps.
Once the semolina absorbs the water and thickens, add the sugar, remaining ghee, and cardamom powder. Mix well until the sugar dissolves completely and the mixture comes together, leaving the sides of the pan.
Cover the pan and cook on very low heat for 5 minutes, allowing the flavors to meld and the semolina to cook through.
Uncover, gently fluff with a fork, and garnish with the fried cashews and raisins. Serve warm.

Per serving

Make it last

Refrigerator 3-4 days

Store in an airtight container. Kesari may stiffen when cold.

Freezer Not recommended

Freezing is not ideal as the texture of Kesari can change significantly upon thawing.

Reheat Stovetop/Microwave

Gently reheat on the stovetop with a splash of milk or water to restore moisture, or microwave briefly until warm and soft.

Roasting the semolina properly is crucial for a non-sticky, fluffy Kesari. Roast on low heat until aromatic, not necessarily dark brown.
Adjust the amount of sugar according to your preference; 1.5 cups provides a moderately sweet taste.
Adding a tablespoon of ghee at the very end and mixing it in gives the Kesari a beautiful sheen and rich aroma.