Last Updated on 4 months by Neha Deshmukh

Kesari Recipe – Easy Rava Sweet with Cashews & Cardamom

Introduction

Okay, let’s be real – who doesn’t love a good, warm bowl of Kesari? This sweet, semolina-based dessert is a classic for a reason. It’s comforting, flavorful, and surprisingly easy to make! I remember the first time I attempted Kesari; I was a little intimidated by the pressure cooker, but it turned out beautifully. Now, it’s a go-to when I want to whip up something special for family or a festive occasion. You’ll absolutely love how quickly this comes together, and the aroma while it’s cooking is just heavenly.

Why You’ll Love This Recipe

This Kesari recipe is a winner because it’s:

• Quick & Easy: Ready in under 30 minutes!
• Flavorful: The cardamom and cashew combination is simply divine.
• Crowd-Pleasing: Perfect for festivals, celebrations, or just a sweet treat.
• Simple Ingredients: You likely have most of these in your pantry already.

Ingredients

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

• 2 tbsp Ghee (approximately 30ml)
• 2 tbsp Cooking oil (approximately 30ml)
• 10 Cashew nuts
• 0.5 cup Rava / Sooji / Semolina (approximately 75g)
• 0.75 cup Sugar (approximately 150g)
• 1.75 cups Water (approximately 415ml)
• 0.5 tsp Cardamom powder (approximately 2.5g)
• 1 pinch Orange food color (optional)

Ingredient Notes

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

• Ghee: Don’t skimp on the ghee! It adds a richness you just can’t replicate.
• Cashews: Use good quality cashews. They add a lovely texture and nutty flavor.
• Rava: The type of rava matters (more on that below!).
• Cardamom: Freshly ground cardamom powder is always best. It’s so much more fragrant.
• Food Color: Totally optional! I use a tiny pinch of orange food color for that classic Kesari look, but it’s fine to leave it out.

Rava/Sooji Varieties

There are different types of rava available. For Kesari, I recommend using medium-sized rava. Fine rava can sometimes make the Kesari a bit sticky, while coarse rava might take longer to cook.

Ghee vs. Oil – The Flavor Impact

Using a combination of ghee and oil is my secret! The ghee provides that beautiful, traditional flavor, while the oil prevents the ghee from burning. It’s the best of both worlds.

The Significance of Cardamom in Indian Sweets

Cardamom isn’t just a flavor; it’s a feeling! It’s a staple in Indian sweets, adding a warm, aromatic note that’s incredibly comforting. It’s also believed to have digestive properties, which is a bonus after a sweet treat!

Regional Variations in Kesari

Kesari varies across India! Some regions add saffron for a richer color and flavor. Others include nuts like almonds or pistachios. My grandmother used to add a tiny bit of grated coconut – it was amazing. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee and oil in a pressure cooker over medium heat.
2. Add the cashew nuts and roast them until they turn golden brown. Be careful not to burn them!
3. Now, add the rava and roast the mixture for 3-5 minutes, stirring constantly. You want the rava to be lightly toasted and fragrant.
4. While the rava is roasting, in a separate pot, bring the water to a boil. Add the sugar, cardamom powder, and orange food color (if using). Stir until the sugar is completely dissolved and the syrup is vigorously bubbling.
5. Turn off the heat under the rava mixture. Carefully pour the boiling sugar syrup into the roasted rava (this will splatter, so be cautious!). Mix gently but thoroughly to combine.
6. Seal the pressure cooker with the lid and weight valve. Let it sit for 20 minutes to allow the rava to cook in the residual steam.
7. After 20 minutes, turn off the heat and let the pressure release naturally.
8. Open the cooker and gently mix the softened Kesari. It should be soft, fluffy, and slightly moist.
9. Serve warm and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Kesari:

Achieving the Perfect Texture

The key to a good Kesari is getting the right texture. You want it to be soft and fluffy, not sticky or dry. Roasting the rava properly is crucial.

Preventing Sticking & Burning

The ghee and oil combo really helps prevent sticking. Also, stirring constantly while roasting the rava is essential.

Working with Hot Sugar Syrup

Be extremely careful when working with hot sugar syrup. It can cause serious burns. Pour slowly and steadily, and keep your face and hands away from the steam.

Variations

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

• Vegan Kesari: Substitute the ghee with a vegan butter alternative or coconut oil.
• Gluten-Free Kesari (Naturally Gluten-Free!): Rava is naturally gluten-free, so this recipe is already perfect for those avoiding gluten. Just double-check your rava packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Adjusting the Spice Level: Add a pinch of nutmeg or a tiny bit of black pepper for a subtle warmth.
• Kesari for Festivals (Diwali, Ganesh Chaturthi): Add a generous pinch of saffron strands to the sugar syrup for a luxurious touch. My family always makes a big batch for Diwali!

Serving Suggestions

Kesari is delicious on its own, but here are a few ways to serve it:

• Warm with a dollop of yogurt.
• Alongside a cup of chai.
• As part of a festive thali (platter).

Storage Instructions

Leftover Kesari can be stored 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

Let’s answer some common questions:

What type of rava works best for Kesari?

Medium-sized rava is ideal. It cooks evenly and gives the Kesari a nice texture.

Can I make Kesari without a pressure cooker?

Yes! You can make it in a heavy-bottomed pot, but it will take longer to cook. Cover the pot and simmer on low heat, stirring occasionally, until the rava is cooked through.

How do I prevent the Kesari from becoming sticky?

Roast the rava properly and don’t add too much water. Also, avoid overmixing after adding the sugar syrup.

What can I substitute for ghee in this recipe?

You can use vegan butter or coconut oil, but the flavor will be slightly different.

Can I add saffron to enhance the flavor and color?

Absolutely! A pinch of saffron strands added to the sugar syrup will elevate the flavor and give it a beautiful golden hue.