Easy Rava Kesari Recipe – Sooji Pudding with Cashews & Cardamom

Last Updated on 6 months ago by Neha Deshmukh

Easy Rava Kesari Recipe – Sooji Pudding with Cashews & Cardamom

Introduction

Oh, Rava Kesari! This vibrant, sweet pudding is pure comfort food for me. It instantly transports me back to my grandmother’s kitchen, filled with the aroma of ghee and cardamom. I first made this myself when I was trying to recreate her magic, and honestly, it’s been a family favorite ever since. It’s surprisingly easy to make, and the bright orange color just feels festive. If you’re looking for a classic Indian sweet that’s not too complicated, you’ve come to the right place!

Why You’ll Love This Recipe

This Rava Kesari recipe is a winner for so many reasons. It’s quick – ready in under an hour! – and uses ingredients you likely already have in your pantry. It’s also wonderfully versatile. You can adjust the sweetness, add different nuts, or even play with the spices to make it your own. Plus, it’s just…delicious. That warm, slightly nutty flavor with the fragrant cardamom is irresistible.

Ingredients

Here’s what you’ll need to make this delightful Sooji Pudding:

• 1 cup sooji (rava) – about 180g
• 3 cups water – 720ml
• 1 cup sugar – 200g
• ½ cup + 1 tbsp ghee – 130g + 15ml
• 1 tbsp oil – 15ml
• Few cashew nuts – about ¼ cup (30g)
• ¼ tsp cardamom powder – 1.25g
• ⅛ tsp orange food color – a tiny pinch!

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Sooji (Rava) – Types and Quality

Sooji, also known as rava, is semolina. You can find it in different grinds – fine, medium, and coarse. For Kesari, I prefer medium-grind sooji. It gives the pudding a lovely texture. If you only have fine sooji, that’s okay, but reduce the cooking time slightly.

Ghee – The Importance of Clarified Butter in Indian Desserts

Ghee is essential in Indian sweets. It adds a richness and flavor you just can’t get with regular butter. It’s also believed to have health benefits! If you’re new to ghee, it’s clarified butter – meaning the milk solids have been removed. You can find it at most Indian grocery stores, or even make your own.

Cashew Nuts – Regional Variations & Roasting Tips

Cashews add a lovely crunch. Feel free to use other nuts like almonds or pistachios too! My aunt always adds a few raisins, which is a nice touch. Roasting the cashews brings out their flavor – don’t skip that step!

Cardamom – Freshly Ground vs. Store-Bought

Cardamom is the heart of this dessert. Freshly ground cardamom is always best. The aroma is incredible! If you’re using store-bought powder, make sure it’s relatively fresh.

Orange Food Color – Natural Alternatives & Usage

The vibrant orange color is traditional, but you can use natural alternatives like saffron strands soaked in warm milk or a tiny bit of turmeric. A little goes a long way with food coloring, so start with a tiny pinch!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tablespoon of ghee in a pan. Fry the cashew nuts until they turn golden brown and fragrant. Remove them and set aside.
2. In the same pan, add ½ cup + 1 tbsp of ghee. Add the sooji (rava) and roast it on medium heat. Stir constantly! You want to roast it until it’s fragrant and slightly golden – this takes about 5-7 minutes. Roasting is key for a good texture.
3. While the rava is roasting, in a separate saucepan, bring 3 cups of water to a boil. Add the orange food color, a pinch of salt, and 1 tablespoon of oil.
4. Now, gradually add the roasted rava to the boiling water, stirring continuously. This is where you need to be vigilant to prevent lumps!
5. Reduce the heat to low, cover the pan, and cook for 8-10 minutes, or until all the water is absorbed and the mixture looks dry.
6. Add the sugar and mix well. Keep stirring until the mixture thickens to a pudding-like consistency. This will take another 5-7 minutes.
7. Stir in the cardamom powder and the fried cashew nuts. Cook for an additional 3-4 minutes, allowing the flavors to meld.
8. Remove from the heat and transfer the Rava Kesari to a serving dish. Let it set slightly before serving.

Expert Tips

• Don’t stop stirring! Seriously, constant stirring is the secret to lump-free Kesari.
• Roast the rava well. This develops the flavor and gives the pudding a nice texture.
• Adjust the water if needed. If the mixture seems too dry, add a tablespoon or two of hot water.

Variations

• Vegan Rava Kesari: Substitute the ghee with coconut oil or a vegan butter alternative.
• Gluten-Free Considerations: Rava is generally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles wheat.
• Adjusting Spice Levels: If you love cardamom, feel free to add a little more! You can also add a pinch of nutmeg or saffron.
• Festival Adaptations (Ugadi, Diwali, etc.): My friend makes this every Ugadi (Telugu New Year) and adds a handful of chopped mangoes for a fruity twist! It’s also perfect for Diwali.

Serving Suggestions

Rava Kesari is delicious on its own, but it’s even better with a dollop of yogurt or a sprinkle of chopped nuts. It’s often served warm, but it’s also tasty at room temperature.

Storage Instructions

Store leftover Rava Kesari in an airtight container in the refrigerator for up to 3 days. You might need to add a splash of milk or water when reheating to restore its creamy consistency.

FAQs

What is the best type of sooji to use for Kesari?

Medium-grind sooji is ideal, but fine sooji works too – just adjust the cooking time.

How can I prevent lumps from forming when adding the rava to the water?

Gradually add the rava while stirring constantly. This is the most important step!

Can I make Rava Kesari without ghee? What can I substitute?

While ghee is traditional, you can use coconut oil or a vegan butter alternative. The flavor will be slightly different, but still delicious.

How do I adjust the sweetness level in this recipe?

Start with ¾ cup of sugar and taste as you go. You can always add more, but you can’t take it away!

What is the significance of orange food color in Kesari? Is it traditional?

The orange color is symbolic of auspiciousness and is traditionally used in Kesari. However, it’s perfectly fine to use natural alternatives like saffron or turmeric.