Rava Kesari | Indian Sweet made with Semolina

7:12 PM

Diwali is one of those festival which brings all the child hood memories back. As a kid, i have always enjoyed the process of preparing for this festival, being it from buying new clothes, crackers and to choosing what kind of sweets to be prepared at home, it had always been fun. 

To keep up the tradition and bring the festive mood in the house, i made a simple and  quick sweet for this Diwali. 

Rava Kesari is one of the most popular sweet prepared in every household for any occasion. It is just made with only three ingredient, Rava, sugar and ghee and you can’t go wrong with that. Being said, there are few tricks to get it done in right consistency. The right amount of sugar and ghee gives you a very soft, melt-in-your mouth consistency keasri. 

Serves 4

  • 1/2 cup rava / semolina / sooji
  • 1/2 - 3/4 cup granulated white sugar       
  • 1/4 cup ghee 
  • 2 1/2 cups water 
  • 1 teaspoon cardamom powder 
  • few drops of yellow food coloring 
  • a handful of broken cashews

  • Heat the ghee in a  non-stick pan on medium flame. Add the broken cashews and roast them until golden. Remove few pieces and set aside for garnish. 
  • To the remaining ghee and roasted cashews add the rava and mix well. Keep stirring the rava until it is well roasted and slightly golden.
  •  Add the sugar to rava mixture and mix well.Add in the water , food coloring and cardamom powder and stir gently, at this stage the mixture will get all bubbly, be careful as the mixture will splutter. 
  • Once the mixture thickens and starts to leave the sides of the pan, put a lid on top and reduce the flame to low.Let it cook for 2-3 minutes. Switch off the flame.

  • Grease the moulds with ghee and place a roasted cashew in the center. 
  • Scoop the kesari and fill the moulds by gently pressing it on sides.
  • Leave the moulds to come to room temperature. Invert it into a serving plate and enjoy!

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  • The amount of water you add is very important to get the smooth consistency.
  • To prevent lumps, add the sugar to the rava before adding water. Using  fresh and homemade ghee gives a wonderful aroma and taste to the kesari.
  • Using food coloring is optional but traditionally kesari will be in orange color.
  • kesari can also be served as it is instead of setting in moulds.

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