Easy Kesari Recipe – Rava Sweet with Cashews & Turmeric

Last Updated on 4 months by Neha Deshmukh

Easy Kesari Recipe – Rava Sweet with Cashews & Turmeric

Introduction

Oh, Kesari! This vibrant, sweet semolina pudding holds such a special place in my heart. It’s the kind of dessert my nani (grandmother) would make for festivals, and the aroma instantly transports me back to childhood. It’s surprisingly easy to make, and always a crowd-pleaser. Today, I’m sharing my go-to recipe for a classic, comforting Kesari that’s sure to become a favorite in your home too!

Why You’ll Love This Recipe

This Kesari recipe is all about simplicity and flavour. It comes together quickly – perfect when you’re craving something sweet but don’t want to spend hours in the kitchen. The combination of roasted rava, sweet sugar syrup, and fragrant spices is just divine. Plus, it’s a beautiful dish to serve, with its golden hue and crunchy cashew garnish.

Ingredients

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

• 1 cup sugar (approx. 200g)
• 1.5 cups water (360ml)
• A pinch of cardamom powder (about ¼ tsp)
• A pinch of turmeric powder (about ¼ tsp)
• A pinch of salt
• 0.25 cup ghee (approx. 60ml)
• 0.5 cup rava / sooji (approx. 75g)
• 15-20 cashew-nuts

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how your Kesari turns out.

Rava/Sooji Varieties

There are different types of rava available. I prefer using medium-sized rava for this recipe – it gives the Kesari a lovely texture. Fine rava can sometimes become mushy, while coarse rava might take longer to cook.

Ghee – The Importance of Quality

Ghee is essential for that authentic flavour. Don’t skimp here! Good quality ghee adds a richness you just can’t replicate. If you’re new to using ghee, it’s clarified butter, and you can find it at most Indian grocery stores.

Cashew Nuts – Choosing & Preparing

Use good quality, whole cashew nuts. You can roast them lightly in a dry pan before adding them to the ghee for extra flavour. I like to use slightly larger cashews – they stay nice and crunchy.

Cardamom – Freshness & Flavor

Freshly ground cardamom powder is best! If you’re using store-bought powder, make sure it’s relatively recent. The aroma is what we’re after, and older powder loses its potency.

Turmeric – Regional Variations & Benefits

Turmeric adds a beautiful colour and subtle flavour. In some regions, a little saffron is also added for a more luxurious touch. Plus, turmeric has amazing health benefits!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare sugar syrup: In a pressure cooker, combine the water, sugar, cardamom powder, turmeric, and salt. Bring it to a boil and simmer until the sugar is completely dissolved.
2. Roast rava: While the sugar syrup is simmering, heat the ghee in a separate pan. Add the cashew nuts and sauté until they turn golden brown. Then, add the rava. Sauté continuously until the rava turns a mild amber colour and releases a lovely, nutty aroma – this usually takes about 5-7 minutes. Be careful not to burn it!
3. Combine ingredients: Carefully pour the roasted rava mixture into the boiling sugar syrup in the pressure cooker. Give it one gentle mix, then immediately turn off the heat.
4. Rest: Close the pressure cooker lid and put the weight on. Let it sit undisturbed for 20 minutes. This is the key to fluffy Kesari! Don’t be tempted to peek.
5. Serve: After 20 minutes, gently fluff the Kesari with a fork. Serve warm and enjoy!

Expert Tips

A few little secrets to Kesari success!

Achieving the Perfect Texture

The resting time is crucial. It allows the rava to absorb the moisture and become perfectly fluffy.

Preventing Sticking

Using a good quality, heavy-bottomed pressure cooker and stirring gently after combining the rava and syrup will help prevent sticking.

Roasting Rava to Golden Perfection

Roasting the rava properly is key to flavour. It should be golden, fragrant, and slightly crunchy. Keep stirring constantly to prevent burning.

Variations

Want to switch things up? Here are a few ideas!

Vegan Kesari

Substitute the ghee with a plant-based butter or coconut oil. It won’t have quite the same flavour, but it’s a delicious alternative.

Gluten-Free Kesari

Rava is naturally gluten-free, so this recipe is already a great option for those avoiding gluten! Just double-check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.

Spice Level Adjustments – Adding More Cardamom or Saffron

My family loves a stronger cardamom flavour, so I sometimes add a little extra. A pinch of saffron strands soaked in warm milk adds a beautiful colour and aroma too.

Festival Adaptations – Diwali & Special Occasions

During Diwali, I like to garnish the Kesari with chopped pistachios and silver leaf (vark) for a festive touch.

Serving Suggestions

Kesari is wonderful on its own, but it also pairs beautifully with a scoop of vanilla ice cream or a dollop of yogurt. It’s a perfect dessert for any occasion!

Storage Instructions

Leftover Kesari can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently before serving.

FAQs

Got questions? I’ve got answers!

What type of rava is best for kesari?

Medium-sized rava works best. It gives a good texture without becoming too mushy or taking too long to cook.

Can I make kesari without a pressure cooker?

Yes, you can! Use a heavy-bottomed pot and cook on low heat, stirring frequently, for about 20-25 minutes, or until the rava is cooked through and the mixture thickens.

How do I know when the rava is roasted enough?

The rava should turn a light golden colour and release a nutty aroma. It should also feel slightly crunchy to the touch.

Can I add other nuts or dry fruits to kesari?

Absolutely! Almonds, pistachios, and raisins are all delicious additions.

What is the best way to reheat leftover kesari?

Gently reheat in the microwave or on the stovetop with a splash of milk or water to restore moisture.