Rava Kesari Recipe – Cucumber Semolina Steamed Cake with Coconut

Last Updated on 4 months by Neha Deshmukh

Rava Kesari Recipe – Cucumber Semolina Steamed Cake with Coconut

Introduction

Oh, Rava Kesari! This isn’t your typical bright yellow semolina dessert. This version, passed down from my grandmother, is a wonderfully subtle, fragrant steamed cake, packed with the goodness of cucumber and coconut. It’s a little different, a little unexpected, and so delicious. I first made this for a family gathering and it was a huge hit – everyone was asking for the recipe! It’s a comforting treat that’s perfect for a quiet afternoon or a festive occasion. Let’s get baking (or rather, steaming!).

Why You’ll Love This Recipe

This Rava Kesari is a delightful twist on a classic. It’s subtly sweet, incredibly moist, and has a beautiful aroma. The cucumber adds a freshness you wouldn’t expect, and the coconut and cardamom create a truly comforting flavor profile. Plus, steaming it makes it wonderfully light and healthy! It’s a unique dessert that’s sure to impress.

Ingredients

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

• 1.5 cup rava (semolina) – about 180g
• 1.5 cup jaggery powder – about 240g
• 4-5 green cardamoms
• 0.75 cup fresh coconut – about 75g
• 2 cup grated cucumber – about 200g
• 0.25 teaspoon cumin powder – about 1.25g
• 2-3 tablespoon cashews – about 20g
• 0.5 teaspoon coconut oil – about 2.5ml

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Rava (Semolina) – Types and Toasting

There are different types of rava available – fine, medium, and coarse. I prefer medium rava for this recipe, as it gives the kesari a nice texture. Don’t skip the toasting step! It removes the raw smell and enhances the flavor.

Jaggery – Regional Variations & Substitutions

Jaggery is unrefined sugar, and it adds a beautiful caramel-like flavor. You can find it in different forms – blocks, powder, or liquid. I use powdered jaggery for convenience. If you can’t find jaggery, you can substitute it with brown sugar, but the flavor won’t be quite the same.

Green Cardamoms – Fresh vs. Ground

Freshly ground cardamom is always best! The aroma is so much more vibrant. If you’re using store-bought ground cardamom, make sure it’s relatively fresh.

Fresh Coconut – Using Dried Coconut as an Alternative

Fresh coconut adds a wonderful sweetness and texture. If you don’t have access to fresh coconut, you can use desiccated coconut. Use about ½ cup of desiccated coconut for every 1 cup of fresh coconut.

Cucumber – Choosing the Right Variety

English cucumbers (the long, thin ones wrapped in plastic) are ideal because they have fewer seeds. But any cucumber will work, just make sure to remove the seeds before grating.

Cumin Powder – Flavor Profile & Quality

Cumin adds a lovely warmth and depth of flavor. Use good quality cumin powder for the best results.

Cashews – Roasting for Enhanced Flavor

Lightly roasting the cashews brings out their nutty flavor. You can dry roast them in a pan for a few minutes until golden brown.

Coconut Oil – Alternatives & Aroma

Coconut oil adds a subtle coconut aroma that complements the other flavors. You can substitute it with ghee or vegetable oil if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the rava. Heat a pan over medium heat and add the semolina. Roast for 5-7 minutes, stirring constantly, until fragrant and lightly golden. Set aside to cool.
2. While the rava is cooling, grind the cardamoms to a fine powder, discarding the pods.
3. Peel, deseed, and grate the cucumber. Don’t discard the juice that comes out – we’ll be using that too!
4. In a large mixing bowl, combine the roasted rava, grated cucumber (with its juice!), coconut, cashews, jaggery powder, cardamom powder, and cumin powder.
5. Mix everything together well. Add a little coconut milk (about ¼ cup) if the batter is too thick. You want a medium consistency – it should be like a thick pancake batter.
6. Grease a pan (about 8-inch diameter) with coconut oil. Pour the batter into the pan.
7. Steam the kesari for 30-40 minutes, or until a knife inserted into the center comes out clean.
8. Let it cool completely before slicing and serving. It tastes delicious warm or at room temperature!

Expert Tips

• Don’t overmix the batter, or the kesari will become tough.
• Make sure the pan is well-greased to prevent sticking.
• Check the kesari after 30 minutes – steaming times may vary depending on your steamer.

Variations

• My friend Priya loves adding a handful of raisins to the batter for extra sweetness and texture.
• For a richer flavor, you can add a tablespoon of ghee to the batter.
• My family often adds a pinch of saffron soaked in warm milk for a beautiful color and aroma.

Vegan Adaptation

To make this recipe vegan, simply substitute the ghee (if used) with vegan butter or more coconut oil.

Gluten-Free Confirmation

This recipe is naturally gluten-free, as long as you use gluten-free jaggery (some brands may process it with wheat flour).

Spice Level Adjustment (Cardamom)

If you prefer a stronger cardamom flavor, feel free to add an extra cardamom or two.

Festival Adaptation (Onam/Ganesh Chaturthi)

This kesari is a wonderful addition to festive spreads like Onam Sadhya or Ganesh Chaturthi celebrations. It’s a lighter, more refreshing dessert option.

Serving Suggestions

Serve this Rava Kesari as a dessert after a meal, or enjoy it as a snack with a cup of chai. It’s also lovely with a dollop of yogurt.

Storage Instructions

Store leftover kesari in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is the best type of rava to use for this recipe?

Medium rava works best, but you can use fine or coarse rava if that’s all you have. Adjust the liquid accordingly.

Can I make this kesari ahead of time?

Yes, you can make it a day ahead and store it in the refrigerator.

How can I adjust the sweetness level?

Adjust the amount of jaggery to your liking. Start with less and add more if needed.

What if I don’t have access to fresh coconut?

Use desiccated coconut – about ½ cup for every 1 cup of fresh coconut.

Can this be made in a pressure cooker instead of steaming?

Yes, you can! Add a cup of water to the pressure cooker and place a trivet inside. Place the pan with the batter on the trivet and pressure cook for 1 whistle on low heat. Let the pressure release naturally.

Is it possible to add other vegetables to this kesari?

Absolutely! Grated carrots or beetroot would be delicious additions.