Easy Rava Kesari Recipe – Cardamom & Cashew Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Rava Kesari Recipe – Cardamom & Cashew Indian Dessert

Hey everyone! If you’re looking for a sweet treat that’s relatively quick to make and utterly delicious, you’ve come to the right place. This Rava Kesari is a classic Indian dessert – bright, fragrant, and perfect for celebrations or just a cozy afternoon. I remember making this for the first time during Diwali, and it was a huge hit! It’s become a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Rava Kesari (also known as Semolina Pudding) is a delightful Indian dessert that’s surprisingly easy to whip up. It’s wonderfully aromatic with cardamom, studded with crunchy cashews, and has a beautiful golden hue. Plus, it comes together in under 30 minutes! It’s a guaranteed crowd-pleaser and a fantastic way to introduce someone to Indian sweets.

Ingredients

Here’s what you’ll need to make this magic happen:

• ½ cup White Rava/Bombay Rava/Upma Rava (approx. 100g)
• 2.5 cups water (600ml)
• ¾ – 1 cup sugar (150-200g), adjust to your sweetness preference
• 4 tbsp melted ghee (60ml)
• ¼ tsp cardamom powder (approx. 0.5g)
• 5 cashews

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

White Rava/Bombay Rava/Upma Rava: Types and Uses

There are different types of rava (semolina) available. For Kesari, we want the fine white variety – often labeled as Bombay Rava or Upma Rava. This gives the dessert a lovely, smooth texture. Coarser rava will work in a pinch, but the texture will be slightly grainier.

Ghee: The Importance of Quality & Clarified Butter

Ghee is essential for that authentic flavor. It’s clarified butter, and the quality really shines through. If you can’t find ghee, you can use unsalted butter, but ghee adds a unique richness.

Cardamom Powder: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma is incredible. If you’re using store-bought, make sure it’s relatively fresh – the flavor fades over time.

Cashews: Roasting for Enhanced Flavor

Roasting the cashews brings out their natural sweetness and adds a lovely crunch. Don’t skip this step!

Food Color: Traditional vs. Natural Options

Traditionally, yellow food color is used to give Kesari its vibrant color. You can use orange food color too. If you prefer a natural option, a pinch of turmeric powder can give a subtle yellow hue, though the color won’t be as bright.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, grease a plate with a little ghee and set it aside. This is where we’ll transfer the Kesari to cool.
2. In a small pan, roast the cashews in 1 tbsp of ghee until they turn golden brown. Keep a close eye on them – they burn easily! Once roasted, set them aside.
3. In a larger, heavy-bottomed pan, heat the remaining ghee. Add the rava and roast it on medium heat for 2-3 minutes, stirring constantly. You’ll know it’s ready when it smells fragrant and slightly nutty. Transfer the roasted rava to the greased plate.
4. Now, bring 2.5 cups of water to a boil with a pinch of food color (if using). Reduce the heat to low and slowly add the roasted rava to the boiling water, stirring continuously to prevent lumps.
5. Add 1 tsp of ghee, cover the pan, and cook for about 5 minutes, stirring occasionally. The rava should be fully cooked – you shouldn’t see any white particles remaining.
6. Add the sugar and mix well until it dissolves completely. Continue cooking for another 1-2 minutes, until the mixture starts to leave the sides of the pan.
7. Finally, add the remaining ghee, cardamom powder, and the roasted cashews. Mix quickly and immediately transfer the mixture to the greased plate.
8. Let it cool for 10-15 minutes until it sets. Then, cut it into diamond shapes or serve it as scoops with an extra drizzle of ghee.

Expert Tips

Want to make your Rava Kesari absolutely perfect? Here are a few things I’ve learned over the years:

Achieving the Perfect Texture: Avoiding a Mushy Kesari

The key is to roast the rava properly and not overcook it with the water. You want it cooked through, but not mushy.

Roasting Rava: Identifying the Right Level of Doneness

The rava should smell fragrant and slightly nutty. It shouldn’t change color dramatically, just become warm and aromatic.

Preventing Sticking: Ghee & Pan Temperature Control

Ghee is your friend! Use enough to prevent sticking, and keep the heat at medium to avoid burning. A heavy-bottomed pan also helps distribute heat evenly.

Sweetness Level: Adjusting Sugar to Your Preference

I’ve given a range for the sugar – start with ¾ cup and add more to taste. Everyone has a different sweetness preference!

Variations

Let’s get creative!

• Vegan Rava Kesari: Substitute the ghee with coconut oil or a vegan butter alternative.
• Gluten-Free Rava Kesari: This recipe is naturally gluten-free, as rava is made from durum wheat semolina.
• Spice Level: Adding a Hint of Saffron: A few strands of saffron soaked in warm milk will add a beautiful color and delicate flavor. My grandmother always added this for special occasions!
• Festival Adaptations: Kesari for Diwali, Pongal, or Weddings: This is a staple for Indian festivals and celebrations.
• Adjusting Sweetness: Lower Sugar Options: You can reduce the sugar to ½ cup for a less sweet version.

Serving Suggestions

Rava Kesari is delicious on its own, but here are a few ideas:

• Serve warm or at room temperature.
• Garnish with extra cashews or a sprinkle of cardamom.
• A dollop of yogurt on the side can provide a nice contrast.

Storage Instructions

Store leftover Kesari 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?

Fine white rava (Bombay Rava or Upma Rava) is ideal for a smooth texture.

Can I make Kesari without food color?

Yes! A pinch of turmeric powder can give a subtle yellow hue, but it won’t be as vibrant.

How do I know when the rava is fully cooked?

The rava should be cooked through, with no white particles remaining. It should have a soft, slightly fluffy texture.

Can I add other nuts or dry fruits to Kesari?

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

How can I prevent the Kesari from becoming sticky?

Use enough ghee and avoid overcooking the rava.

Is it possible to make this recipe in an Instant Pot?

While traditionally made on the stovetop, some people have successfully adapted this recipe for the Instant Pot. You’ll need to adjust the cooking time and liquid accordingly – I recommend searching for Instant Pot Rava Kesari recipes online for specific instructions.