Easy Semolina Kesari Recipe – Rava Sweet with Cashews & Raisins

Last Updated on 2 months by Neha Deshmukh

Easy Semolina Kesari Recipe – Rava Sweet with Cashews & Raisins

Introduction

There’s just something so comforting about a warm bowl of Kesari, isn’t there? This sweet semolina pudding, studded with crunchy cashews and plump raisins, is a classic Indian dessert that always brings back happy memories. I remember my grandmother making this for every festival, and the aroma would fill the entire house! It’s surprisingly easy to make, and I’m so excited to share my version with you. Get ready for a delightful treat that’s sure to become a family favorite.

Why You’ll Love This Recipe

This Kesari recipe is a winner for so many reasons! It’s quick – ready in under 40 minutes. It’s simple – perfect for beginner cooks. And most importantly, it’s incredibly delicious! The delicate sweetness, the nutty crunch, and the beautiful saffron hue make it a truly special dessert. Plus, it’s a fantastic way to use up that packet of semolina sitting in your pantry.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Semolina/Rava/Sooji (about 150g)
• 1 cup Ghee (about 225g)
• 2 cups Sugar (about 400g)
• 3 cups Water (720ml)
• 10 Cashew Nuts
• 10 Raisins
• 3-4 Cardamom Pods (powdered)
• 1 pinch Kesari Powder/Orange Food Color

Ingredient Notes

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

Semolina/Rava/Sooji: Types and Toasting

There are different types of semolina – fine, coarse, and medium. I prefer medium for Kesari, as it gives a lovely texture. Toasting the semolina is crucial! It removes the raw smell and enhances the flavor.

Ghee: The Importance of Quality & Alternatives

Ghee is traditional and adds a wonderful richness. Use good quality ghee for the best flavor. If you prefer, you can substitute with vegetable oil, but the taste won’t be quite the same. (About ¾ cup oil would be a good substitute).

Kesari Powder/Orange Food Color: Natural vs. Artificial Options

Kesari powder gives that beautiful golden color and a subtle flavor. You can use a pinch of orange food color if you don’t have Kesari powder. For a natural option, a tiny bit of saffron soaked in warm milk works beautifully, though it’s more expensive.

Cardamom: Freshly Ground vs. Store-Bought

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

Cashew Nuts & Raisins: Regional Variations & Substitutions

Cashews and raisins are classic, but feel free to experiment! Almonds, pistachios, or even chopped dates would be lovely additions. My aunt always adds a sprinkle of chopped coconut – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the semolina in a pan for a few seconds over medium heat. You just want it slightly warmed through – don’t let it brown! Set aside.
2. Now, heat a small portion of ghee (about 2 tablespoons) in the same pan. Fry the cashew nuts until they turn golden brown and the raisins until they plump up. Remove and set aside.
3. Add the remaining ghee to the pan. Add the roasted semolina and fry for 2-3 minutes on low heat. Stir constantly to prevent burning.
4. While the semolina is frying, bring 3 cups of water to a boil. Add the Kesari powder or orange food color and stir well.
5. Carefully pour the boiling water into the semolina mixture, stirring constantly to avoid lumps. Reduce the heat to low and simmer until the water is almost completely evaporated.
6. Add the sugar and mix well. Continue to cook on low heat, stirring frequently, until the mixture thickens and starts to leave the sides of the pan.
7. Finally, mix in the powdered cardamom, fried cashews, and raisins. Give it one last good stir and serve warm!

Expert Tips

Here are a few secrets to Kesari success!

Achieving the Perfect Texture

The perfect Kesari is soft, slightly moist, and not too sticky. The key is to cook it until it leaves the sides of the pan, but don’t overcook it, or it will become dry.

Preventing Lumps in Your Kesari

Constant stirring is your best friend! Add the hot water slowly and stir vigorously as you pour. If lumps do form, try pressing them against the side of the pan with the back of a spoon.

Roasting Semolina to Perfection

Don’t skip the roasting step! It’s essential for flavor. Just a minute or two is enough – you’re looking for a slightly nutty aroma.

Using the Right Heat Level

Low and slow is the way to go. Cooking on low heat prevents burning and ensures the semolina cooks evenly.

Adjusting Sweetness to Your Preference

Feel free to adjust the amount of sugar to your liking. Start with 2 cups and add more if needed.

Variations

Let’s get creative!

Vegan Kesari

Substitute the ghee with coconut oil or vegetable oil. It won’t have the same richness, but it will still be delicious!

Gluten-Free Kesari

This recipe is naturally gluten-free, as semolina is made from wheat, but ensure your Kesari powder doesn’t contain any gluten-based additives.

Spice Level Adjustments (Adding Saffron)

A pinch of saffron strands soaked in 2 tablespoons of warm milk adds a luxurious flavor and beautiful color. Add it along with the boiling water.

Festival Adaptations (Diwali, Pongal)

During festivals, I like to add a sprinkle of edible silver leaf (varak) for a festive touch.

Adding Dried Fruits & Nuts

Experiment with different dried fruits and nuts! Chopped almonds, pistachios, and dates are all great options.

Serving Suggestions

Kesari is wonderful on its own, but it’s also lovely served with a side of yogurt or a scoop of vanilla ice cream. A sprinkle of chopped nuts on top adds a nice finishing touch.

Storage Instructions

Leftover Kesari 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 it’s too dry.

FAQs

Got questions? I’ve got answers!

What is the best type of semolina to use for Kesari?

Medium-grain semolina works best, giving a nice texture.

Can I make Kesari without ghee? What are the alternatives?

Yes, you can use vegetable oil or coconut oil, but the flavor will be different.

How do I prevent the Kesari from sticking to the bottom of the pan?

Use a heavy-bottomed pan and stir constantly, especially when the mixture starts to thicken.

Can I add saffron to enhance the flavor and color?

Absolutely! A pinch of saffron soaked in warm milk is a wonderful addition.

How long does Kesari stay fresh, and how should I reheat it?

It stays fresh for up to 3 days in the refrigerator. Reheat gently with a splash of milk if needed.

Is Kesari suitable for people with nut allergies?

No, due to the cashews and raisins. You can omit them, but it will change the flavor and texture.