Easy Bombay Rava Recipe – Semolina Dessert with Cashews & Saffron

Last Updated on 2 months by Neha Deshmukh

Easy Bombay Rava Recipe – Semolina Dessert with Cashews & Saffron

Introduction

Oh, rava! This simple semolina dessert holds so many childhood memories for me. My nani (grandmother) used to make this for every festival, and the aroma of roasting semolina and ghee instantly transports me back to her kitchen. It’s a comforting, subtly sweet treat that’s perfect for a quick dessert or even a light breakfast. And honestly? It’s way easier to make than you might think! Let’s get cooking.

Why You’ll Love This Recipe

This Bombay Rava recipe is a winner for so many reasons. It’s quick – ready in under 15 minutes! It uses ingredients you likely already have in your pantry. Plus, it’s incredibly versatile. You can adjust the sweetness, add different nuts, or even play with the spices to make it your own. It’s a guaranteed crowd-pleaser, and a little taste of Indian home cooking.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 tbsp ghee
• 10 cashews
• 1 tbsp raisins
• ?? cup Bombay rava (semolina) – about 150g
• 1 cup water – 240ml
• ?? cup sugar – about 80-100g (adjust to your sweetness preference!)
• 2 tbsp saffron water
• ?? cup ghee – about 60ml (plus extra for serving, if you like!)
• ?? tsp cardamom powder – about ¼ tsp

Ingredient Notes

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

• Bombay Rava/Semolina types: You can use fine or coarse semolina for this recipe. I prefer fine (chiroti rava) as it gives a smoother texture, but coarse (bombay rava) works beautifully too. Just adjust the cooking time slightly – coarse rava might need a minute or two longer.
• Ghee quality: Ghee is key here. A good quality ghee will give the rava a lovely, rich flavour. I always use homemade if I can, but a good store-bought brand works great too.
• Saffron variations: Saffron adds a beautiful colour and subtle flavour. If you don’t have saffron, a tiny pinch of yellow food colour will do the trick, but honestly, the saffron is worth it if you can get your hands on some!
• Cashew selection: Use good quality, whole cashews. You can lightly toast them beforehand for an even more intense flavour.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat 2 tbsp of ghee in a pan over medium heat. Add the cashews and raisins and roast until they turn golden brown and fragrant. This takes just a few minutes, so keep a close eye on them – you don’t want them to burn! Once roasted, set them aside.
2. In the same pan, add the Bombay rava. Now, this is important: roast the rava on low heat for about 5 minutes, stirring constantly. You’ll start to smell a lovely, nutty aroma – that’s how you know it’s ready. Roasting the rava is crucial for preventing a sticky, gluey texture.
3. While the rava is roasting, bring 1 cup of water to a boil in a separate kadai (deep pan). Once boiling, slowly add the roasted rava to the water while stirring continuously. This is where your arm workout begins!
4. Now, add the sugar and stir until it’s completely dissolved. Don’t rush this step – you want all those sugar granules gone.
5. Pour in the saffron water (or food colour) and the remaining ghee. Keep stirring vigorously! This is the most important part to prevent lumps from forming. Seriously, keep stirring!
6. Cover the pan and simmer for about 2 minutes, or until the rava has cooked completely and absorbed all the liquid.
7. Finally, mix in the roasted cashews and raisins, and sprinkle in the cardamom powder. Cook for another minute or so, until the mixture starts to leave the sides of the pan.

Expert Tips

• Stir, stir, stir! I can’t stress this enough. Constant stirring is the key to lump-free rava.
• Low and slow: Roasting the rava on low heat prevents burning and ensures even cooking.
• Adjust the sweetness: Feel free to adjust the amount of sugar to your liking. Start with less and add more if needed.

Variations

This recipe is a blank canvas for your creativity!

• Vegan Adaptation: Swap the ghee for a plant-based alternative like coconut oil or vegan butter. It will change the flavour slightly, but it’s still delicious!
• Gluten-Free Confirmation: Semolina (rava) is naturally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level: My friend, Priya, loves adding a pinch of nutmeg along with the cardamom. Feel free to experiment with other warming spices like cinnamon or a tiny bit of clove.
• Festival Adaptations: During Diwali, I like to add a few strands of silver vark (edible silver leaf) for a festive touch. For Holi, a sprinkle of colourful edible glitter is fun!

Serving Suggestions

Serve this Bombay Rava warm, as a dessert or alongside a cup of chai. A dollop of extra ghee on top is always a good idea, in my opinion! It’s also lovely with a scoop of vanilla ice cream.

Storage Instructions

Leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat gently with a splash of milk or water to restore its creamy texture.

FAQs

• Is Bombay Rava different from regular semolina? Not really! Bombay Rava is a type of coarse semolina, but the terms are often used interchangeably.
• What is the best type of ghee to use for this recipe? A good quality, fragrant ghee is best. Homemade is ideal, but a good store-bought brand will work too.
• How do I prevent lumps from forming when cooking the rava? Constant stirring is the key! Add the rava slowly to the boiling water and stir continuously until it’s fully cooked.
• Can I make this recipe ahead of time? You can make it a few hours ahead of time, but it’s best served warm.
• What can I substitute for saffron? A tiny pinch of yellow food colour will work in a pinch, but saffron adds a unique flavour and aroma that’s hard to replicate.