Rava Kesari: Authentic South Indian Semolina Dessert Recipe
35 minutes
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About Rava Kesari: Authentic South Indian Semolina Dessert Recipe
Indulge in the rich, aromatic flavors of Rava Kesari, a beloved South Indian semolina dessert. This vibrant sweet treat, also known as Kesari Bath or Sooji Halwa, is a delightful blend of semolina, ghee, cashews, raisins, and fragrant spices. Perfect for breakfast, festive occasions, or a delightful afternoon snack, its melt-in-your-mouth texture and delicate sweetness are truly irresistible.
Originating in Karnataka, this recipe offers a unique culinary experience. The slightly sweet and nutty semolina is beautifully complemented by the rich ghee and crunchy nuts, creating a harmonious balance of textures and tastes. Traditionally served alongside savory dishes like upma, it’s a delightful sweet and savory combination that is sure to impress.
This easy-to-follow recipe provides a step-by-step guide to crafting this classic dessert, ensuring a perfect outcome every time. Whether you're a seasoned cook or a beginner, this recipe will guide you to making authentic and delicious Rava Kesari.
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See the 30-Day PlanRecipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Spices & Flavorings
- 1/4 tsp Cardamom Powder elaichi, finely ground
- 1/2 tsp Saffron Strands
Wet Ingredients
Dry Ingredients
- 1/2 cup Semolina fine semolina (rava or sooji)
Fat
- 1/4 cup Ghee clarified butter
Instructions
Prepare the Saffron
- Soak 1/2 teaspoon of saffron strands in 2 tablespoons of warm water for at least 15 minutes to allow the color and flavor to infuse.
Toast the Nuts
- Heat 2 tablespoons of ghee in a pan over medium-low heat. Add 8 cashews and 1 tablespoon of raisins. Toast gently until the cashews are lightly golden brown, being careful not to burn them. Remove from pan and set aside.
Roast the Semolina
- Add the remaining 2 tablespoons of ghee to the pan. Add 1/2 cup of semolina and roast over medium-low heat, stirring constantly, until fragrant and lightly golden. This takes about 5-7 minutes. Remove from heat and set aside.
Cook the Rava Kesari
- In a medium saucepan, bring 1 cup of water to a boil. Reduce heat to low and slowly add the roasted semolina, stirring continuously to prevent lumps from forming.
Add Sweetener and Saffron
- Stir in 1/2 cup of sugar and stir until completely dissolved. Add the saffron water and stir well to combine.
Simmer and Finish
- Cover the pan and simmer for 2-3 minutes, or until the semolina is cooked through and the mixture has thickened slightly. Stir occasionally to prevent sticking. Remove from heat.
Incorporate Flavor and Garnish
- Stir in the toasted cashews, raisins, and 1/4 teaspoon of cardamom powder. Mix well to combine.
Serve
- Serve the Rava Kesari warm or at room temperature. Garnish with extra cashews and raisins, if desired.
Recipe Notes
Expert Tips for the Perfect Rava Kesari
- Use fine semolina (rava or sooji) for the best texture. Coarse semolina will result in a grittier dessert.
- Don't rush the roasting process. Roasting the semolina properly is key to developing its aroma and flavor.
- Adjust the sugar to your preference. Some prefer a less sweet Rava Kesari.
- For an even richer flavor, use homemade ghee. You can also add a pinch of nutmeg or pistachios for added complexity.
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Recipe Nutrition
Calories: 979kcalCarbohydrates: 73gProtein: 24gFat: 71gPolyunsaturated Fat: 21.3gMonounsaturated Fat: 42.6gFiber: 4gSugar: 41g
Ruchi sharma
Articles: 22
5 Comments
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This is awesome! Can’t wait to cook it.
This looks fantastic! Appreciate the share.
This looks so good! Can’t wait to cook it.
Beautiful click
Such a perfect dish! Thank you.