Easy Semolina Pudding Recipe – Rava Kesari with Cashews & Cardamom

Last Updated on 2 months by Neha Deshmukh

Easy Semolina Pudding Recipe – Rava Kesari with Cashews & Cardamom

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for years – a warm, comforting bowl of Rava Kesari. It’s basically sunshine in a bowl, and honestly, it’s way easier to make than you might think. I first made this when I was trying to impress my in-laws, and it was a hit! It’s perfect for a quick dessert, a festive treat, or just when you need a little something sweet to brighten your day.

Why You’ll Love This Recipe

This Rava Kesari isn’t just delicious; it’s incredibly versatile. It comes together in under 40 minutes, making it perfect for busy weeknights or last-minute guests. Plus, the subtle sweetness of the sugar, the aromatic cardamom, and the crunchy cashews create a flavor combination that’s simply irresistible. It’s a classic Indian dessert that’s sure to please everyone!

Ingredients

Here’s what you’ll need to make this delightful Rava Kesari:

• ¾ lt milk (about 3 cups)
• ¼ lt water (about 1 cup)
• 5 tbsp semolina (rava/sooji) – about 50g
• ½ cup sugar – about 100g
• ½ tsp cardamom powder – about 2.5g
• 1 tbsp ghee – about 15ml
• Few cashew nuts – about 15-20
• Fistful of raisins – about 20-25

Ingredient Notes

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

• Semolina/Rava types: You can use fine, medium, or coarse semolina. I prefer medium for this recipe – it gives the pudding a lovely texture. If using fine, reduce the cooking time slightly.
• Ghee quality: Ghee is key to that authentic Indian flavor. Use a good quality ghee for the best results. Homemade is amazing if you have the time!
• Cardamom variations: There are different types of cardamom. Mysore cardamom is known for its intense aroma, while Kerala cardamom is a bit milder. Either works beautifully – use what you prefer! Don’t be shy with it, though – cardamom is what really makes this dish sing.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a pan over medium heat. Add the cashew nuts and roast them until they turn golden brown and fragrant. Be careful not to burn them! Once roasted, set them aside. If you’re using raisins, toss them in the same pan and fry them until they plump up. Set those aside too.
2. Now, in the same pan, add the semolina. Roast it on low-medium heat for about 8-10 minutes, stirring constantly. You’ll know it’s ready when it turns a lovely pinkish hue and smells nutty. This step is important – it removes the raw taste of the semolina. Let it cool slightly.
3. In a separate pot, bring the milk and water to a boil. Once boiling, gradually add the roasted semolina while stirring continuously. This is the most important part to avoid lumps! Keep stirring, keep stirring!
4. Reduce the heat to low and continue cooking until the mixture thickens and the semolina softens completely. This will take about 5-7 minutes. Add the sugar and stir until it dissolves completely.
5. Finally, mix in the cardamom powder. Transfer the Rava Kesari to a serving bowl and garnish generously with the roasted cashews and raisins. Serve warm and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Stir, stir, stir! Seriously, constant stirring is the key to a smooth, lump-free pudding.
• Don’t rush the roasting: Roasting the semolina properly is crucial for the flavor and texture.
• Adjust sweetness: Feel free to adjust the amount of sugar to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (almond, soy, or oat milk work well) and vegan ghee. It’s just as delicious! My friend, Priya, swears by using coconut milk for an extra creamy texture.
• Gluten-Free Confirmation: Semolina can sometimes be processed in facilities that also handle wheat. If you have a severe gluten allergy, double-check the packaging to ensure it’s certified gluten-free.
• Spice Level: For a more aromatic twist, add a tiny pinch of saffron strands to the milk while it’s boiling. It adds a beautiful color and a subtle floral flavor.
• Festival Adaptations: This recipe is often made during festivals like Pongal and Lohri. Some families add a bit of grated coconut for extra flavor during these celebrations.

Serving Suggestions

Rava Kesari is wonderful on its own, but it’s also lovely with a side of fresh fruit or a dollop of yogurt. It’s a perfect dessert after a spicy Indian meal!

Storage Instructions

Leftover Rava 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 thick.

FAQs

Let’s answer some common questions:

1. What type of semolina is best for Rava Kesari?

Medium semolina is my go-to, but fine or coarse will work too. Adjust the cooking time accordingly.

2. Can I make this pudding ahead of time?

Yes, you can! Just reheat it gently with a little milk when you’re ready to serve.

3. How do I prevent lumps from forming when adding the semolina to the milk?

Stir, stir, stir! Add the semolina gradually while stirring constantly. That’s the secret.

4. What is the best way to roast semolina for this recipe?

Roast it on low-medium heat, stirring constantly, until it turns pinkish and smells nutty.

5. Can I use a different type of nut instead of cashews?

Absolutely! Almonds, pistachios, or walnuts would all be delicious.

Enjoy making this Rava Kesari! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!