Easy Banana Rava Recipe – Cardamom & Saffron Semolina Pudding

Last Updated on 2 months by Neha Deshmukh

Easy Banana Rava Recipe – Cardamom & Saffron Semolina Pudding

Introduction

There’s just something so comforting about a warm bowl of semolina pudding, isn’t there? This Banana Rava recipe is a childhood favorite of mine – I remember my nani (grandmother) making it for me on cool evenings, and the aroma of cardamom and saffron instantly transported me to a happy place. It’s quick, easy, and incredibly satisfying. Plus, it’s a fantastic way to use up those ripe bananas! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just any semolina pudding. The combination of sweet bananas, fragrant cardamom, and luxurious saffron creates a truly special dessert. It’s ready in under 20 minutes, making it perfect for a quick weeknight treat or a festive celebration. And honestly, who can resist a warm, comforting bowl of goodness?

Ingredients

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

• 1 cup roasted semolina (rava) – about 150g
• 2-3 bananas, chopped – medium sized, about 300g
• 8-10 almonds or cashews, chopped
• 10-12 raisins
• 0.5 teaspoon green cardamom powder – about 2g
• 5 tablespoons ghee or neutral oil – about 75ml
• 0.5 cup sugar – about 100g (adjust to taste)
• 1 pinch saffron, crushed
• 2.5 cups hot water or milk – about 600ml

Ingredient Notes

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

Roasted Semolina (Rava) Varieties

You can find different types of rava – fine, medium, and coarse. Medium rava works best for this recipe, giving it a lovely texture. If you only have fine rava, reduce the cooking time slightly.

Banana Selection for Sweetness & Texture

Ripe bananas are key! They provide natural sweetness and a lovely soft texture. Slightly speckled bananas are perfect. Avoid using overly ripe bananas as they can make the pudding mushy.

Ghee vs. Oil: Flavor & Health Considerations

Ghee adds a beautiful nutty flavor that really elevates the pudding. However, if you prefer a lighter option, a neutral oil like sunflower or canola oil works just fine.

Cardamom: The Queen of Indian Spices

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

Saffron: A Luxurious Touch – Quality & Alternatives

A little saffron goes a long way. Look for good quality saffron for the best color and flavor. If saffron is unavailable, a tiny pinch of turmeric can give a similar golden hue, but it won’t have the same unique flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat ghee or oil in a pan over medium heat. Add the roasted semolina and roast for 2-3 minutes, stirring constantly, until it becomes fragrant. You’ll know it’s ready when it smells wonderfully nutty.
2. Add the chopped bananas and stir to combine. Let them cook for a minute or two, softening slightly.
3. Now, gradually pour in the hot water or milk, about half a cup at a time, stirring continuously. This is the most important part – keep stirring to prevent lumps from forming!
4. Mix in the cardamom powder, chopped nuts, and raisins. Continue to cook, stirring, until the semolina absorbs most of the liquid.
5. Add the sugar and stir until it dissolves completely. Simmer for another 2-3 minutes, allowing the pudding to thicken.
6. Finally, sprinkle the crushed saffron over the pudding and cook for another 2-3 minutes. The saffron will infuse the pudding with its beautiful color and aroma.
7. Transfer the Banana Rava to serving bowls. Garnish with extra nuts, and serve warm.

Expert Tips

A few little secrets to make your Banana Rava absolutely perfect:

Achieving the Perfect Texture: Avoiding Lumps

The key to a smooth pudding is constant stirring! Don’t walk away from the pan while adding the liquid. If lumps do form, try using a whisk to break them up.

Roasting Semolina to Perfection

Roasting the rava enhances its flavor and prevents the pudding from becoming sticky. Keep a close eye on it – you don’t want it to burn!

Infusing Saffron Flavor

For a more intense saffron flavor, you can soak the saffron strands in a tablespoon of warm milk for about 15-20 minutes before adding it to the pudding.

Variations

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

Vegan Banana Rava Pudding

Simply substitute the ghee with a vegan butter alternative and use plant-based milk (almond, soy, or oat milk work well).

Gluten-Free Considerations

Rava is naturally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten-containing grains.

Adjusting Spice Levels

Feel free to adjust the amount of cardamom to your liking. A pinch of nutmeg or a tiny bit of cinnamon can also be a lovely addition.

Festival Adaptations (e.g., Janmashtami, Diwali)

During Janmashtami, this pudding is often made as an offering to Lord Krishna. For Diwali, you can add a sprinkle of edible silver leaf (varak) for a festive touch. My friend, Priya, always adds a little bit of rose water during Diwali – it smells divine!

Serving Suggestions

This Banana Rava is delicious on its own, but you can also serve it with a dollop of yogurt or a sprinkle of chopped pistachios. It’s wonderful warm, but also tastes great chilled.

Storage Instructions

Leftover Banana 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, adding a splash of milk if needed to restore its creamy consistency.

FAQs

Got questions? I’ve got answers!

What type of semolina (rava) is best for this recipe?

Medium rava is ideal, but fine rava can be used with a slightly reduced cooking time.

Can I use ripe or overripe bananas?

Ripe bananas are best! Overripe bananas can make the pudding too mushy.

Can I make this recipe with coconut milk instead of water/milk?

Absolutely! Coconut milk will add a lovely tropical flavor.

How can I adjust the sweetness level?

Start with ½ cup of sugar and add more to taste. You can also use a sugar substitute if preferred.

What is the best way to store leftover banana rava?

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

Can I add other fruits to this recipe?

Definitely! Chopped apples, mangoes, or berries would all be delicious additions.