Easy Rava Recipe – Semolina Pudding with Banana & Cashews

Last Updated on 2 months by Neha Deshmukh

Easy Rava Recipe – Semolina Pudding with Banana & Cashews

Introduction

There’s just something so comforting about a warm bowl of Rava – especially on a cozy evening! This semolina pudding, studded with sweet bananas, crunchy cashews, and a hint of cardamom, is a childhood favorite of mine. I remember my grandmother making this for me whenever I wasn’t feeling well, and honestly, it still feels like a warm hug in a bowl. It’s incredibly easy to make, and I’m so excited to share my version with you. Let’s get cooking!

Why You’ll Love This Recipe

This Rava recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s simple, even if you’re new to Indian cooking. And most importantly, it’s delicious. The combination of textures – the soft semolina, the crunchy nuts, and the sweet banana – is just heavenly. Plus, it’s a great way to use up ripe bananas!

Ingredients

• ?? cup Rava or Semolina (approximately 150g)
• ?? cup Sugar (approximately 100g – adjust to taste!)
• ?? cup Ghee or clarified butter (approximately 120ml)
• 1 tbsp Ghee or clarified butter (for roasting)
• ?? cup Water (approximately 240ml)
• ?? cup Milk (approximately 240ml)
• 6 unsalted cashew nuts, roughly chopped
• 5-6 Raisins
• 1 medium banana, finely chopped
• A pinch Cardamom powder

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe.

• Ghee is Key: Seriously, don’t skimp on the ghee! It adds a richness and flavor that you just can’t replicate. It’s traditional, and it makes all the difference.
• Semolina Choices: You can use fine or coarse rava. Fine rava (sooji) will give you a smoother pudding, while coarse rava will have a bit more texture. I personally prefer fine rava for this recipe.
• Sweetness Levels: Sweetness is a personal thing! Traditionally, Rava is quite sweet, but feel free to adjust the sugar to your liking. Start with ¾ cup and add more if needed.
• Cardamom Quality: Freshly ground cardamom is always best. The aroma is incredible, and the flavor is so much more vibrant. If you can, buy cardamom pods and grind them yourself.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, gather all your ingredients. And yes, that includes melting the ghee – it makes everything easier.
2. Now, in a pan, roast the semolina on low heat for about 10 minutes. Stir constantly to prevent burning! You want it to turn a lovely golden color and smell wonderfully nutty. Once it’s golden, set it aside to cool.
3. While the rava is cooling, warm the milk and water together in a separate bowl. You don’t want it boiling, just nicely warm.
4. In the same pan you used for the rava, heat 1 tbsp of ghee. Add the chopped cashews, raisins, and chopped banana. Sauté them until the bananas soften and the cashews are lightly golden. Set this delicious mixture aside.
5. Time to combine! Add the roasted semolina to the warm milk-water mixture. This is where you need to stir continuously to avoid any lumps. Trust me, nobody wants lumpy Rava!
6. Cover the pan and cook until all the liquid is absorbed. This usually takes about 5-7 minutes.
7. Now, add the sugar and mix well. Continue cooking until the mixture thickens. You’ll know it’s ready when it starts to pull away from the sides of the pan.
8. Pour in the remaining ?? cup of melted ghee and mix until it’s fully incorporated. This is what gives the Rava its signature richness.
9. Finally, gently fold in the banana-nut mixture and the cardamom powder. Remove from the heat and serve warm.

Expert Tips

• Roasting is Crucial: Don’t skip roasting the rava! It removes the raw taste and gives the pudding a lovely nutty flavor.
• Stir, Stir, Stir: Seriously, constant stirring is key to preventing lumps.
• Adjust Liquid: If the mixture seems too thick, add a splash more milk. If it’s too thin, cook for a few more minutes.

Variations

• Vegan Adaptation: Swap the ghee for a good quality plant-based butter. It won’t have quite the same flavor, but it will still be delicious!
• Gluten-Free Confirmation: 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: If you love cardamom, feel free to add a little more! You could also experiment with a pinch of nutmeg or saffron.
• Festival Adaptations: This Rava is often made during Diwali and other festive occasions. You can add a sprinkle of chopped nuts on top for a more celebratory look. My aunt always adds a few strands of saffron during Diwali!

Serving Suggestions

Rava is best served warm. A dollop of yogurt on the side is a classic pairing. It’s also lovely with a sprinkle of chopped nuts.

Storage Instructions

Leftover 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.

FAQs

• Is this recipe suitable for babies/toddlers? Yes, but reduce the sugar significantly and ensure the rava is very well cooked and smooth. Always check with your pediatrician before introducing new foods to your baby.
• What is the best type of semolina to use for this recipe? Fine rava (sooji) is my preference for a smoother texture, but coarse rava works well too.
• Can I make this recipe ahead of time? You can make it a few hours ahead of time, but it’s best served fresh.
• How can I prevent the rava from becoming sticky? Roasting the rava properly and stirring continuously while cooking are the keys to preventing stickiness.
• What can I substitute for ghee in this recipe? You can use vegetable oil or coconut oil, but the flavor won’t be quite the same. Plant-based butter is a good vegan alternative.