Wednesday, May 7, 2014

Rava Kesari

                    This rava kesari is easy, simple and quick sweet recipe. I am not a very big fan of this kesari and usually have this only when I attend some functions. But my husband is very big fan of it. As expected, my mother in law does perfect rava kesari. Wondering about the texture about this kesari, I thought it was difficult. Finally one day I tried this kesari with her assistance, yes it came out well. It was very easy to do, that even the beginners(in cooking) will come out with good output.

                     This simple sweet can be made when you have large number of unexpected guests in your house.
Prep time 10 mins
Cooking time 15-20 mins


1 cup Rava/ Sooji/ Semolina
5 - 6 tbsp Ghee
3/4 - 1 cup Sugar
2 cups Water
2-3 nos Cardamom Crushed
1 tbsp Cashewnuts (chopped)
A pinch Kesari Powder/ Orange Food Colour (or) 2-3 strands of Saffron


1) In a kadai, in medium flame, dry roast the rava. The roasting should be a deep roasting, till golden brown colour. Then add the ghee (3 tbsp) little by little and keep on ladling to avoid lumps. After adding the 3 tbsp ghee, let the ghee and rava mixture to cooldown.


2) Next, take the measured water in the pan, add crushed cardamom and food colour/ saffron strand in it. Stir, such that the food colour is mixed uniformly.
Then add the roasted ghee and rava mixture  little by little. Keep on stirring continuously such that no lumps is formed.


3) Once the water is completely absorbed, add sugar and keep on stirring. Mix all the ingredients uniformly.
Once the kesari is done, it will start rolling or leave the pan. Hence the texture for kesari.


4) Finally roast the cashew in the remaining ghee and pour it(ghee+cashew) on the kesari.

  • Stirring continuously without lumps is the only secret for these kesaris.


  1. Looks colorful and attractive

  2. Beautiful pictures. Will try your method of making kesari.