Rava Kesari
Veg
A ghee-laden semolina halwa perfumed with saffron and cardamom — rava (semolina) roasted in ghee until fragrant, cooked with sugar syrup into a glistening, saffron-orange pudding studded with raisins and cashews fried in ghee. The default morning sweet of South India, served at temple prasadam, weddings, and as the final course of the South Indian breakfast plate — its turmeric-or-saffron orange colour is unmistakable.
Cuisines
Chettinad
Tamil Brahmin
Kongunadu
Madras
Udupi
Andhra
Best for
Breakfast
Dessert
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | rava (semolina) |
| 1 cup | sugar |
| 2 cups | water |
| 1/4 cup | ghee |
| 1/4 teaspoon | cardamom powder |
| 10-12 | cashew nuts |
| 10-12 | raisins |
| a pinch | saffron strands |
| a pinch | food color (optional) |
Instructions
- 1 In a pan, heat 1 tablespoon of ghee and roast the cashew nuts until golden brown. Remove and set aside.
- 2 In the same pan, roast the raisins until they puff up. Remove and set aside.
- 3 Add the remaining ghee to the pan and roast the rava on low flame until it turns aromatic and light golden. Be careful not to burn it.
- 4 In a separate pot, bring water to a boil and add the saffron strands and food color, if using.
- 5 Slowly add the boiling water to the roasted rava, stirring continuously to avoid lumps.
- 6 Cook the mixture on low heat until the water is absorbed and the rava is cooked through.
- 7 Add sugar to the cooked rava and mix well until the sugar dissolves completely.
- 8 Add the cardamom powder, roasted cashew nuts, and raisins to the mixture and stir well.
- 9 Cook for another 2-3 minutes until the kesari leaves the sides of the pan.
- 10 Serve warm garnished with a few more roasted nuts if desired.
Tips
For a richer flavor, you can add a little extra ghee while serving.