Easy Kesari Rava Recipe – Semolina Halwa with Ghee & Dry Fruits

Last Updated on 2 months by Neha Deshmukh

Easy Kesari Rava Recipe – Semolina Halwa with Ghee & Dry Fruits

Introduction

There’s just something magical about a warm bowl of Kesari Rava, isn’t there? It’s the kind of dessert that instantly feels like home, bringing back memories of festivals and family gatherings. I remember the first time I tried making this – it was for Diwali, and I was so nervous about getting the texture just right! But trust me, it’s much easier than it looks. This recipe is my go-to, and I’m excited to share it with you. It’s a classic semolina halwa, bursting with flavor from ghee, dry fruits, and a hint of cardamom. Let’s get cooking!

Why You’ll Love This Recipe

This Kesari Rava recipe is a winner for so many reasons. It’s relatively quick to make – perfect when you’re craving something sweet but don’t want to spend hours in the kitchen. The flavor is incredible, a beautiful balance of sweet, nutty, and aromatic. Plus, it’s a wonderfully versatile dessert that can be adapted to suit your tastes.

Ingredients

Here’s what you’ll need to create this delicious Kesari Rava:

• ½ cup Chiroti rava / Fine semolina/ Fine sooji
• 1 cup Sugar
• 2 cups Water
• 2 tbsp Cooking oil
• ½ cup Melted Ghee
• ½ tsp Cardamom powder or pineapple essence
• 2 nos Cloves
• Few Cashews and dry grapes
• 1 pinch Yellow food color
• 1 pinch Salt
• ¼ cup Pineapple pieces (optional)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final result.

Chiroti Rava (Fine Semolina/Sooji) – Understanding the Grain

Chiroti rava is key here. It’s the finest grind of semolina, which gives the Kesari its signature soft and smooth texture. If you can’t find Chiroti rava, you can use fine sooji, but the texture might be slightly different. (Approximately 100g of Chiroti Rava)

Ghee – The Importance of Quality & Quantity

Ghee is non-negotiable! It adds a richness and aroma that simply can’t be replicated. Use good quality ghee for the best flavor. Don’t skimp on it either – the ghee is what gives the Kesari its beautiful sheen and releases that wonderful aroma. (Approximately 115g of Ghee)

Dry Fruits – Regional Variations & Substitutions

Cashews and raisins are classic, but feel free to get creative! Almonds, pistachios, or even chopped dates would be lovely additions. My grandmother always added a few slivered almonds for a bit of crunch.

Cardamom & Pineapple Essence – Flavor Profiles

Cardamom is the traditional flavor, offering a warm, fragrant note. Pineapple essence is a popular addition, especially in South India, giving it a fruity twist. You can use either, or even a little of both!

Yellow Food Color – Traditional vs. Natural Options

Yellow food color is traditionally used to give Kesari its vibrant hue. If you prefer a natural option, a pinch of turmeric powder can work, though it will slightly alter the flavor.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this Kesari Rava:

1. Heat 1 tbsp ghee in a kadai (a deep, round-bottomed pan). Add the cashews, dry grapes, and cloves. Roast until the cashews are golden brown and the cloves are fragrant. Remove and set aside.
2. Add the chiroti rava to the same kadai and roast for about 5 minutes on medium flame. Stir constantly to prevent burning. You’ll know it’s ready when it smells nutty and slightly toasted.
3. In a separate pot, boil 2 cups of water with a pinch of salt and yellow food color (and pineapple pieces, if using).
4. Gradually pour the boiling water into the roasted rava, mixing continuously with a spatula to avoid lumps. This is the most important step – keep stirring!
5. Cover the kadai and cook on low flame for about 5 minutes, or until the rava has softened and absorbed most of the water.
6. Add the sugar and mix well until it’s completely dissolved. Continue stirring as the mixture starts to thicken.
7. Now, the magic happens! Gradually add the melted ghee and cooking oil, 1 tbsp at a time, mixing continuously. You’ll notice the Kesari starts to release ghee at the edges – that’s a good sign!
8. Keep cooking until the mixture becomes non-sticky and has a halwa-like consistency. This usually takes another 5-7 minutes.
9. Transfer the Kesari Rava to a serving bowl. Garnish with the roasted dry fruits. Serve warm and enjoy!

Expert Tips

A few little secrets to help you nail this recipe:

Roasting the Rava for Perfect Texture

Don’t rush the roasting process! Roasting the rava properly is crucial for a non-sticky, fluffy Kesari.

Achieving the Right Consistency – Avoiding Lumps

The key to avoiding lumps is constant stirring when adding the water. Seriously, don’t walk away!

The Ghee & Oil Ratio – For Optimal Flavor & Release

The combination of ghee and oil gives the Kesari its perfect texture and flavor. The ghee adds richness, while the oil helps prevent sticking.

Variations

Let’s get creative! Here are a few ways to customize this recipe:

Vegan Kesari Rava

Substitute the ghee with vegan butter or coconut oil.

Gluten-Free Kesari Rava (Naturally Gluten-Free)

This recipe is naturally gluten-free, as semolina is gluten-free. Just double-check your ghee and any added essences to ensure they are also gluten-free.

Spice Level Adjustment – Cardamom & Saffron

Add a pinch of saffron strands soaked in warm milk for a luxurious flavor and beautiful color.

Festival Adaptations – Diwali, Pongal, & More

During Pongal, it’s common to add more cardamom and a touch of black pepper for a warming spice.

Pineapple Kesari vs. Plain Kesari

My friend, Priya, swears by the pineapple version – she says it adds a lovely tanginess. I enjoy both, depending on my mood!

Serving Suggestions

Kesari Rava is delicious on its own, but it’s also wonderful served with a side of yogurt or a scoop of vanilla ice cream.

Storage Instructions

Leftover Kesari Rava can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

What is the difference between Chiroti Rava and regular Rava?

Chiroti rava is a finer grind of semolina, resulting in a smoother texture. Regular rava is coarser.

Can I use a different type of oil instead of cooking oil?

You can use sunflower oil, vegetable oil, or even coconut oil.

How do I prevent the Kesari from sticking to the bottom of the kadai?

Stir frequently, especially during the roasting and cooking stages. Using a good quality non-stick kadai also helps.

Can I add saffron to enhance the flavor and color?

Absolutely! A pinch of saffron soaked in warm milk will add a beautiful aroma and color.

What is the best way to store leftover Kesari Rava?

Store in an airtight container in the refrigerator for up to 3 days.

Is it possible to make this recipe with jaggery instead of sugar?

Yes, you can! Use the same quantity of jaggery as sugar, but you may need to add a little extra water to dissolve it properly.