Kesari Rava, also known as Sooji Kesari or Rava Kesari, is a classic South Indian dessert made with semolina (rava), sugar, ghee, and saffron. It’s vibrant, aromatic, and melts in your mouth. Whether you’re making it for a festive occasion or just to satisfy your sweet tooth, this Kesari Rava recipe is quick, easy, and absolutely delicious.
Let’s walk through the step-by-step process of making this golden delight right in your kitchen!
Kesari Rava Recipe
🧂 Ingredients:
| Ingredient | Quantity |
|---|---|
| Semolina (Rava/Sooji) | 1 cup |
| Sugar | 1 cup |
| Water | 2 ½ cups |
| Ghee (Clarified Butter) | ¼ cup (or as needed) |
| Saffron strands | 5–6 strands (optional) |
| Cardamom powder | ½ tsp |
| Cashews | 8–10, chopped |
| Raisins | 10–12 (optional) |
| Orange food color | A pinch (optional) |
🍳 Step-by-Step Instructions:
🔸 Step 1: Roast the Semolina
- Heat 1 tbsp ghee in a pan.
- Add 1 cup semolina (rava) and roast on low flame for 5–6 minutes.
- Stir continuously until it turns slightly golden and aromatic.
- Remove it and keep aside.
🔸 Step 2: Prepare Saffron Water
- In a separate saucepan, boil 2½ cups water.
- Add saffron strands (or a pinch of food color) to give it a rich yellow-orange hue.
- Let it simmer for 2 minutes.
🔸 Step 3: Fry the Dry Fruits
- In the same pan, add a little more ghee.
- Fry cashews until golden, then add raisins. Set aside.
🔸 Step 4: Cook the Rava
- Slowly add the hot saffron water into the roasted rava while stirring to avoid lumps.
- Cook on low flame till the rava absorbs the water and thickens.
🔸 Step 5: Add Sugar and Flavors
- Once the rava is cooked, add 1 cup sugar.
- Mix well – the mixture will loosen slightly, which is normal.
- Add cardamom powder, fried cashews, and raisins.
🔸 Step 6: Add Ghee and Finish
- Gradually add ghee while stirring.
- Cook until the mixture leaves the sides of the pan.
- Your Kesari Rava is ready!
Read:-Moong Dal Halwa Recipe: Traditional and Delicious Indian Lentil Dessert
🔄 Tips for Perfect Kesari:
- Use fine rava for a smooth texture.
- Don’t rush roasting – it prevents a raw taste.
- Add sugar only after rava is cooked to avoid lumps.
- You can replace sugar with jaggery for a healthier version.
- Add pineapple chunks or banana slices for variety.
🌍 Serving Suggestions:
- Serve warm as a dessert after lunch or dinner.
- Great with a hot cup of South Indian filter coffee.
- Pairs well with pongal or upma on traditional South Indian platters.
Variations You Can Try:
- Pineapple Kesari: Add chopped pineapple while boiling water.
- Milk Kesari: Replace water with milk for richness.
- Vegan Kesari: Use plant-based ghee or coconut oil.
- Dry Fruit Loaded: Add almonds, pistachios, and dates.
❓ Frequently Asked Questions (FAQs)
Q1: Can I make Kesari Rava without ghee?
Yes, though it affects the taste and texture. Use vegan butter or coconut oil as a substitute.
Q2: Can I store it for later?
Yes. Refrigerate for up to 3 days. Reheat with a little water or milk before serving.
Q3: Is this gluten-free?
No. Semolina contains gluten. For gluten-free options, try halwa made with rice flour or millet flour.
✅ Conclusion:
Kesari Rava Recipe is a simple yet divine Indian dessert that takes just 20 minutes to prepare but leaves a long-lasting impression on your taste buds. Whether you’re celebrating a festival or just want something sweet and comforting, this golden delight is always a hit. Try it once, and it might become your go-to sweet treat!
