Easy Rava Recipe – Cashew Raisin Semolina Pudding – Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Easy Rava Recipe – Cashew Raisin Semolina Pudding – Indian Dessert

Hey everyone! If you’re looking for a comforting, quick Indian dessert that feels like a warm hug, you’ve come to the right place. This Rava recipe – a creamy, dreamy semolina pudding studded with cashews and raisins – is a family favorite, and I’m so excited to share it with you. I first made this when I was craving something sweet but didn’t want to spend hours in the kitchen. It’s been a go-to ever since!

Why You’ll Love This Recipe

This isn’t just any rava pudding. It’s unbelievably easy to make, ready in under 15 minutes, and requires just a handful of ingredients. It’s the perfect dessert for a weeknight treat, a festive celebration, or when you simply need a little something sweet to brighten your day. Plus, the subtle cardamom aroma and the delightful crunch of cashews and raisins make it utterly irresistible.

Ingredients

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

• 1 tbsp ghee (about 15ml)
• 2 tbsp cashews (about 30g)
• 2 tbsp raisins (about 30g)
• 3 tbsp rava (semolina) (about 35g)
• 2 cups milk (about 480ml)
• 0.25 cup sugar (about 50g)
• 0.25 tsp cardamom powder (about 1g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how this recipe turns out.

Ghee: Types and Substitutions

Ghee is traditional, and it really adds a lovely flavor. But if you don’t have ghee, you can absolutely use unsalted butter or even a neutral oil like sunflower oil. Just remember that butter will add a slightly different flavor profile.

Rava (Semolina): Choosing the Right Grind

There are different grinds of rava available. For this recipe, I recommend using fine or medium rava. Coarse rava can take longer to cook and might result in a slightly grainy texture.

Cashews & Raisins: Quality and Regional Variations

Use good quality cashews and plump, juicy raisins. In some parts of India, golden raisins are preferred, while others love the darker variety. Feel free to experiment! You can also toast the cashews lightly before adding them to the ghee for extra flavour.

Cardamom Powder: Fresh vs. Store-Bought

Freshly ground cardamom is always best! The aroma is incredible. But good quality store-bought cardamom powder works perfectly well too. Just make sure it’s relatively fresh.

Milk: Full Fat vs. Low Fat – Impact on Texture

Full-fat milk will give you the richest, creamiest pudding. However, you can use low-fat milk or even plant-based milk (like almond or oat milk) if you prefer. Just be aware that the texture might be slightly different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a thick-bottomed kadai (or a heavy-bottomed saucepan) over medium heat.
2. Add the cashews and raisins. Roast them until they turn golden brown and fragrant – this usually takes a couple of minutes. Be careful not to burn them! Once roasted, set them aside.
3. Now, add the rava to the same kadai. Roast it on low heat for 2-3 minutes, stirring constantly. You’ll know it’s ready when it smells wonderfully nutty and slightly toasted.
4. Pour in the milk, add the sugar, and stir, stir, stir! This is important to prevent lumps from forming. Keep stirring until the sugar dissolves completely.
5. Cook for 3-4 minutes, continuing to stir, until the mixture starts to thicken and the rava softens completely. It should have a creamy, pudding-like consistency.
6. Finally, mix in the cardamom powder and the reserved roasted cashews and raisins. Give it one last good stir, and you’re done!
7. Serve warm or chilled. I personally love it warm, but it’s equally delicious cold.

Expert Tips

• Don’t walk away! Seriously, stirring constantly is key to preventing lumps.
• Adjust the sweetness: Feel free to adjust the amount of sugar to your liking.
• Low and slow: Roasting the rava on low heat ensures it cooks evenly and doesn’t burn.

Variations

This recipe is a great base for experimentation!

• Vegan Rava Pudding: Swap the ghee for coconut oil and the milk for your favorite plant-based milk.
• Gluten-Free Considerations: Rava is generally gluten-free, but it’s always a good idea to check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Adjusting the Spice Level: If you love a stronger cardamom flavor, add a little more! You could also experiment with a pinch of nutmeg or saffron.
• Festival Adaptations (e.g., Diwali, Onam): During Diwali, I sometimes add a sprinkle of edible silver leaf (varak) for a festive touch. For Onam, a touch of coconut milk can be added for a South Indian flavour.

Serving Suggestions

This rava pudding is wonderful on its own, but you can also serve it with:

• A dollop of fresh cream
• A sprinkle of chopped nuts
• A side of fresh fruit

Storage Instructions

Leftover rava pudding can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly when chilled, so you can add a splash of milk when reheating.

FAQs

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

Fine or medium rava works best for a smooth, creamy texture.

Can I make this rava pudding ahead of time?

Yes, you can! It actually tastes even better the next day after the flavors have had a chance to meld.

How can I prevent the rava from forming lumps?

Constant stirring is the key! Add the milk gradually and keep stirring until the sugar dissolves and the mixture thickens.

Can I add other dry fruits to this recipe?

Absolutely! Almonds, pistachios, and dates would all be delicious additions.

What is the significance of cardamom in Indian desserts?

Cardamom is known as the “Queen of Spices” in India and is used extensively in desserts for its fragrant aroma and cooling properties. It’s believed to aid digestion and adds a touch of elegance to any sweet treat.

Enjoy making this recipe! I hope it brings a little sweetness to your day. Let me know in the comments how it turns out for you!