Orange Rava Recipe – Saffron & Cardamom Flavored Semolina Dessert

Last Updated on 2 months by Neha Deshmukh

Orange Rava Recipe – Saffron & Cardamom Flavored Semolina Dessert

Introduction

Oh, rava kesari! This vibrant orange semolina dessert holds such a special place in my heart. It’s the kind of sweet that instantly transports me back to festive gatherings at my grandmother’s house. The aroma of ghee, saffron, and oranges… pure bliss! It’s surprisingly easy to make, and always a crowd-pleaser. I’m so excited to share my version with you – a fragrant, flavorful Orange Rava that’s sure to become a new favorite.

Why You’ll Love This Recipe

This isn’t just any rava kesari. The bright citrusy notes from the oranges really lift the whole dish. Plus, the delicate fragrance of orange blossom water and the warmth of cardamom create a truly magical flavor combination. It’s quick to whip up, perfect for when you need a sweet treat without spending hours in the kitchen. And honestly, who doesn’t love a dessert that looks as beautiful as it tastes?

Ingredients

Here’s what you’ll need to create this sunshine-in-a-bowl:

• 1 cup semolina (fine rava) – about 150g
• 1 cup orange segments – about 150g
• 1 tablespoon raisins – about 15g
• 2 tablespoons cashew nuts – about 20g
• 1 cup sugar – about 200g
• 1 cup water – 240ml
• 1 cup milk – 240ml
• 0.25 cup ghee (clarified butter) – about 60ml
• 2-3 saffron strands – about 0.1g
• 0.5 teaspoon orange blossom water – about 2.5ml
• 3 cardamoms, pods
• 1 pinch salt

Ingredient Notes

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

• Semolina (Rava) Varieties: I prefer the fine rava for this recipe, as it gives a softer, smoother texture. But medium rava works too – just adjust the cooking time slightly.
• Ghee: Clarified Butter & Its Importance: Ghee is key here. It imparts a unique nutty flavor that you just can’t get with regular butter or oil. If you’re new to ghee, you can find it at most Indian grocery stores, or even make your own!
• Saffron: The Red Gold of Indian Cuisine: Saffron adds a beautiful color and subtle floral aroma. A little goes a long way! Don’t skip it if you can help it, it really elevates the dish.
• Cardamom: Queen of Spices & Regional Variations: I use green cardamom pods, lightly crushed. Black cardamom has a smokier flavor, which isn’t quite right for this dessert.
• Orange Blossom Water: Aromatic Essence: This adds a lovely floral note. Use it sparingly, as it can be quite potent. You can find it at Middle Eastern or specialty food stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, deseed your oranges and roughly chop the segments. Set them aside – we’ll add them in later.
2. Heat the ghee in a heavy-bottomed pan. Lightly fry the cashew nuts until they turn golden brown, then add the raisins and fry until they puff up. Remove them from the pan and set aside.
3. Now, add the semolina to the remaining ghee and roast it on low heat for 2-3 minutes. Stir constantly to prevent burning! You’ll know it’s ready when it smells fragrant and slightly nutty.
4. In a separate pot, bring the water and milk to a boil. Carefully pour the boiling liquid into the roasted semolina – be careful, it will splatter! Stir continuously to avoid lumps.
5. Add the sugar, salt, saffron strands (or a tiny pinch of yellow food coloring if you’re in a pinch!), and orange blossom water. Cook for about a minute, stirring constantly.
6. Stir in the orange juice. Continue cooking on low heat, stirring frequently, until the ghee starts to separate from the mixture. This is how you know it’s almost done!
7. Add the fried cashew nuts, raisins, and orange pieces. Mix everything well.
8. Finally, cover the pan and steam the rava for 2 minutes on the lowest heat. This helps to finish cooking the semolina and meld all the flavors together. Garnish with a few reserved nuts before serving.

Expert Tips

• Don’t walk away! Rava can burn quickly, so stay close and stir frequently.
• Use a heavy-bottomed pan: This helps distribute the heat evenly and prevents sticking.
• Adjust the liquid: If the rava seems too dry, add a splash more milk. If it’s too wet, cook for a bit longer.

Variations

• My family loves to add a sprinkle of chopped pistachios for extra color and crunch.
• A friend of mine makes a chocolate orange rava by adding a tablespoon of cocoa powder along with the sugar.
• For a richer flavor, you can use full-fat milk and add a dollop of cream at the end.

Vegan Adaptation

Want to make this vegan? It’s easy! Simply substitute the ghee with coconut oil or vegan butter. Use plant-based milk instead of dairy milk.

Gluten-Free Considerations

This recipe is naturally gluten-free, as semolina is made from wheat. However, if you have a severe gluten intolerance, ensure your semolina is certified gluten-free.

Spice Level Adjustment

Feel free to adjust the amount of cardamom to your liking. You can also add a pinch of nutmeg or a tiny bit of cinnamon for a warmer flavor.

Festival Adaptations (Makar Sankranti, Lohri)

This Orange Rava is a popular choice for Makar Sankranti and Lohri! It’s considered an auspicious dish and is often shared with family and friends.

Serving Suggestions

Serve warm, and enjoy! It’s delicious on its own, or with a side of yogurt or a scoop of vanilla ice cream.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What type of semolina (rava) is best for this recipe? Fine rava is preferred for a softer texture, but medium rava works too.
• Can I use orange extract instead of orange blossom water? You can, but orange blossom water has a more delicate and complex flavor. Use about 1/2 teaspoon of orange extract.
• How do I prevent the rava from sticking to the pan? Use a heavy-bottomed pan, stir constantly, and ensure there’s enough ghee.
• What if I don’t have saffron, what can I substitute? A tiny pinch of yellow food coloring will give you the color, but you’ll miss out on the unique flavor of saffron. Turmeric powder is not a good substitute as it will alter the taste.
• Can this be made ahead of time? You can roast the rava and fry the nuts ahead of time. But it’s best to assemble and cook the dessert just before serving.
• How can I adjust the sweetness level? Reduce or increase the amount of sugar to your preference.