Name: Golden Rawa Kesari: A Traditional Indian Dessert Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 cup Semolina (rawa/sooji); 1 cup Ghee; 1 cup Sugar; 2 cup Water; 1/2 tsp Saffron Strands (dissolved in 1/4 cup warm milk); 1/2 cup Fruits (almonds, dry, finely chopped (cashews, mixed, raisins)); 1 pinch Cardamom Powder

Golden Rawa Kesari: A Traditional Indian Dessert Recipe

25 minutes

1085 reads

4.25 from 4 votes

Indian

About Golden Rawa Kesari: A Traditional Indian Dessert Recipe

Imagine a vibrant, melt-in-your-mouth dessert, bursting with the warm flavors of India. Rawa Kesari, also known as Sooji Halwa, is a traditional sweet treat, often gracing festive tables during celebrations like Ganesh Chaturthi.

This simple yet elegant dish features semolina (rawa/sooji) roasted to golden perfection in ghee, then simmered with water, sugar, and fragrant saffron. The resulting pudding-like consistency is both rich and comforting.

Aromatic cardamom and chopped dry fruits further enhance the flavor, creating a delightful experience in every bite. Whether enjoyed warm or cold, Rawa Kesari is the perfect sweet treat for any occasion.

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Recipe Time & More

Prep5

Cook20

Total25

Calories1225 kcal

Serves

Served AsDesserts

Recipe TasteSweet

Ingredients

Main Ingredients

▢ 1 cup Semolina rawa/sooji
▢ 1 cup Ghee
▢ 1 cup Sugar
▢ 2 cup Water

Flavor & Garnish

▢ 1/2 tsp Saffron Strands dissolved in 1/4 cup warm milk
▢ 1/2 cup Fruits almonds, dry, finely chopped (cashews, mixed, raisins)
▢ 1 pinch Cardamom Powder

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Instructions

In a heavy-bottomed pan, heat the clarified butter (ghee) over medium heat. This prevents sticking and adds a rich flavor.
Add the semolina (rawa/sooji) to the pan and reduce the heat to low. Sauté the semolina, stirring constantly, until it turns a light golden brown and releases a nutty aroma. This roasting process is key to developing the rich flavor of the Kesari.
Add the chopped dry fruits to the roasted semolina and sauté for another minute until fragrant.
Carefully pour in the water, stirring continuously to prevent lumps from forming. Bring the mixture to a gentle simmer.
Stir in the saffron strands dissolved in warm milk. This adds a beautiful color and distinct flavor to the dish.
Add the sugar and cardamom powder. Mix well and continue to cook, covered, for about 5 minutes, or until the semolina has absorbed the liquid and the Kesari has thickened to a pudding-like consistency. Stir occasionally to prevent sticking.
Remove from heat and transfer the Rawa Kesari to a serving dish or individual molds. Garnish with extra dry fruits, if desired. Serve warm or chilled.

Recipe Notes

Good To Know

For an extra aromatic touch, soak the saffron strands in a tablespoon of warm milk before adding them to the semolina; this will deepen both the color and flavor of the Kesari.
If you prefer a softer, pudding-like texture, add an additional 1/4 cup of water or milk when cooking the semolina and cook it a little longer on low heat, stirring constantly to prevent lumps.
Try garnishing with a mix of chopped fruits like pineapple or banana just before serving for a fresh, juicy contrast to the rich, dense semolina base.

Expert Tips

For a richer flavor, use ghee instead of regular butter or oil when roasting the semolina.
Adjust the sweetness according to your preference by adding more or less sugar. Taste and adjust before serving.
If you don't have saffron, a pinch of turmeric can provide a similar golden hue, although it won't impart the same unique flavor.

Storage Instructions

Let the Kesari cool completely, then refrigerate in an airtight container.
Reheat gently on the stovetop or microwave with a splash of milk to restore its soft, luscious texture.