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Rava Kesari

Rava kesari recipe | How to make Rava kesari

Sangskitchen
Rava kesari is a yummy South Indian sweet recipe prepared instantly for occasions with Sooji rava(semolina-cream of wheat), sugar, ghee and natural saffron color.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Dessert
Cuisine Indian, South Indian
Servings 6
Calories 400 kcal

Ingredients
  

Ingredients:

  • 1 cup rava (semolina/sooji)
  • 1.5 cups Sugar (1.25 or 1.75C as per taste)
  • 2.5 cups water
  • 6-8 tbsp ghee
  • 2 tbsp cashews
  • 2 tbsp dry grapes
  • 2 pinch orange/saffron food color
  • 2 Saffron strands (optional)
  • 1/4 tsp cardamom powder

Instructions
 

Recipe:

  • Heat a tbsp of ghee, roast 2 tbsp of cashews and dry grapes to golden brown color. Collect in a separate cup and keep this aside.
  • In the same pan, again add 3 tbsp ghee and heat.
  • Add 1 cup of fine rava/semolina/sooji and roast in medium heat.
  • Fry continuously for around 5 to 7 minutes until you get a nice aroma from the rava. By this time the rava will become light brown in color.
  • In the meantime time, heat two and a half cup of water. Use the same measuring cup.
  • When the water is coming to a full boiling stage, add the roasted rava gradually and mix very quickly.
  • Mixing quickly and continuously in medium heat is a very important step.
  • If the water is not boiling hot or if you don't mix quickly, rava may get lumps.
  • Mix well in such a way that there are no lumps.
  • Reduce the heat, cover with a lid and cook the sooji for 3-5 mins.
  • Open the lid and check the doneness by pressing with fingers.
  • If the rava is soft that means it's cooked.
  • Now add 1.5 cups of sugar and mix well. Increase or reduce the amount of sugar as per taste. For me,1.5 cups of sugar for 1 cup of rava gives perfect sweetness.
  • Initially while adding sugar crystals the mixture may look like forming lumps.
  • But don't bother, while mixing continuously the sugar melts and becomes gooey.
  • Continue to mix in low heat for two minutes.
  • If using kesari/saffron strands(soaked in warm water for 20mins) add at this stage. For those who don't have saffron, add natural saffron/orange food color, a pinch mixed in a tsp of water.
  • Add the remaining ghee now with fried cashews, dry grapes and cardamom powder.
  • Mix everything together finally and switch off.
  • Yummy, melting in the mouth, rava kesari is ready to serve.

Video

Notes

Tips: 1) First of all, to get soft and smooth kesari, the water rava kesari ratio should be perfect. Most of the sooji rava varieties get cooked in 1:2.5 rava: water ratio. If you want too soft rava kesari you can use a 1:3 ratio. 2) Next to get a perfect textured kesari ghee is an important ingredient. Roasting the raw rava in ghee is a must. 3) Lastly, Bombay rava or fine sooji is the best choice for making this sweet Rava Kesari. 4)Use sugar quantity as per taste.

Nutrition

Calories: 400kcal
Keyword Easy rava kesari, How to do rava kesari, Kesaribath, rava kesari recipe, Ravai kesari seimurai, Sooji halwa
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