Authentic Rava Kesari Recipe – Saffron & Cardamom Flavored Semolina Dessert

Last Updated on 4 months by Neha Deshmukh

Authentic Rava Kesari Recipe – Saffron & Cardamom Flavored Semolina Dessert

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Rava Kesari. It’s a classic Indian semolina dessert, bursting with the warm flavors of saffron and cardamom. I first made this for a Diwali celebration years ago, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the vibrant color and delicious taste always impress!

Why You’ll Love This Recipe

This Rava Kesari isn’t just a dessert; it’s a little bit of sunshine in a bowl. It’s perfect for festive occasions, a sweet treat after a meal, or even a comforting pick-me-up on a cozy day. Plus, it comes together pretty quickly – perfect when you want something special without spending hours in the kitchen. You’ll love how the simple ingredients transform into something truly magical.

Ingredients

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

• ½ cup Bombay Rava/Sooji/Semolina
• ⅓ cup ghee (about 75ml)
• 1 tbsp ghee (about 15ml)
• ½ cup sugar (about 100g)
• 1.5 cups water (about 360ml)
• ½ tsp cardamom powder
• Few saffron threads
• 1 tbsp milk (for soaking saffron)
• Few chopped cashews
• Few chopped almonds (badam)
• Few raisins (dry grapes)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Bombay Rava/Sooji/Semolina: You can use fine or coarse semolina, but I prefer the fine variety (also called bansi rava) for a smoother texture. It cooks faster too!
• Ghee Quality: Ghee is key to that rich, authentic flavor. Use good quality ghee – homemade is amazing if you have it, but a good store-bought brand works perfectly too.
• Saffron Sourcing & Substitutes: Saffron can be pricey, but it really adds a beautiful color and aroma. A little goes a long way! If you can’t find saffron, or want a more budget-friendly option, you can use a pinch of yellow food coloring and an extra ¼ tsp of cardamom powder.
• Cardamom Types: There are two main types of cardamom – green and black. For Kesari, we want green cardamom. Mysore cardamom is particularly fragrant, but regular green cardamom works beautifully as well. Just make sure it’s fresh!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s infuse some flavor. Soak a few saffron threads in 1 tbsp of hot milk. This will release their beautiful color and aroma. If you’re skipping saffron, just set the milk aside for now.
2. Now, heat ⅓ cup of ghee in a kadai (a deep, round-bottomed pan) over medium heat. Add the chopped cashews, almonds, and raisins. Fry them until they turn golden brown and fragrant. Be careful not to burn them! Remove them from the ghee and set aside. These will be our lovely garnish.
3. In the same ghee, add the ½ cup of semolina (rava). Roast it on medium heat for 4-5 minutes, stirring constantly. You’ll know it’s ready when it smells fragrant and turns a light golden color. This step is super important – it gets rid of the raw rava taste.
4. Now, slowly add the 1.5 cups of water, stirring continuously to prevent lumps from forming. Once all the water is added, cover the kadai and simmer for 2-3 minutes, or until the rava has absorbed most of the water.
5. Time for the sweetness! Add the ½ cup of sugar, ½ tsp of cardamom powder, and the saffron milk (if using). Cook on medium heat, stirring constantly, until the mixture thickens and starts to leave the sides of the pan.
6. Finally, add the remaining 1 tbsp of ghee and mix well. Remove from the heat while the Kesari is still slightly soft – it will thicken as it cools.
7. Garnish generously with the fried nuts and raisins. Serve warm with poori, or as prasad (a religious offering).

Expert Tips

Here are a few things I’ve learned over the years:

• Constant Stirring is Key: Seriously, don’t walk away! Stirring prevents lumps and ensures even cooking.
• Don’t Overcook: The Kesari will continue to thicken as it cools, so remove it from the heat while it’s still slightly soft.
• Adjust Ghee: Feel free to add a little extra ghee if you like a richer flavor.

Variations

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

• Vegan Rava Kesari Adaptation: Substitute the ghee with coconut oil or vegan butter.
• Gluten-Free Considerations: Semolina can sometimes contain traces of gluten. If you have a severe gluten intolerance, double-check the packaging or use a certified gluten-free semolina.
• Adjusting Sweetness Levels: My family likes it this sweet, but feel free to adjust the sugar to your preference. Start with ¼ cup and add more to taste.
• Festival Adaptations – Diwali, Ganesh Chaturthi: For Diwali, I sometimes add a sprinkle of edible silver leaf (vark) for extra festivity. For Ganesh Chaturthi, it’s traditionally offered as prasad.

Serving Suggestions

Rava Kesari is delicious on its own, but it’s even better with…

• Poori (Indian fried bread)
• A side of yogurt
• A warm glass of milk

Storage Instructions

Leftover Rava 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

Let’s answer some common questions:

• What type of semolina is best for Kesari? Fine semolina (bansi rava) is preferred for a smoother texture, but coarse semolina will also work.
• Can I make Rava Kesari without saffron? What’s a good substitute? Yes! You can skip the saffron and use a pinch of yellow food coloring and extra cardamom.
• How do I prevent lumps from forming when cooking the rava? The key is constant stirring when adding the water. Add the water slowly and keep stirring!
• Can I prepare the fried nuts and raisins ahead of time? Absolutely! You can fry them a day or two in advance and store them in an airtight container.
• What is the significance of offering Rava Kesari as Prasad? Rava Kesari is considered a sacred offering to deities in Hinduism, symbolizing prosperity and sweetness.