Last Updated on 4 months by Neha Deshmukh

Rava Kesari Recipe – Authentic Indian Semolina Dessert with Cardamom & Cashews

Introduction

Oh, Rava Kesari! This sweet, fragrant semolina dessert holds such a special place in my heart. It’s the kind of dish my grandmother used to make for festivals, and the aroma would fill the entire house. It’s comforting, relatively quick to make, and always a crowd-pleaser. Today, I’m so excited to share my version of this classic Indian sweet with you – complete with all my little tips and tricks!

Why You’ll Love This Recipe

This Rava Kesari isn’t just delicious; it’s surprisingly easy to get right with a little guidance. It’s perfect for beginners venturing into Indian sweets, and seasoned cooks will appreciate the nuances that elevate it from good to amazing. Plus, it’s a wonderful way to impress your family and friends with a taste of authentic Indian flavor.

Ingredients

Here’s what you’ll need to create this golden delight:

• 1 cup rava / suji (approximately 150g)
• 2 cups milk (480ml)
• 1 cup ghee (225g) – yes, a whole cup! It’s what makes it special.
• 1 cup sugar (200g)
• ?? tsp cardamom powder (about ¼ – ½ tsp, depending on your preference)
• 2 tbsp chopped cashews (approximately 28g)

Ingredient Notes

Let’s talk ingredients – because the quality really does matter!

Rava / Suji: Types and Quality

Rava, also known as suji, is semolina. You can find different grinds – fine, medium, and coarse. I prefer medium-grind rava for Kesari. It gives the perfect texture. Make sure your rava smells fresh and isn’t stale.

Ghee: The Importance of Clarified Butter in Indian Sweets

Ghee is essential in Indian desserts. It imparts a unique flavor and richness that butter simply can’t replicate. Don’t skimp on the ghee! If you’re new to ghee, you can find it at most Indian grocery stores or online.

Sugar: Achieving the Perfect Caramelization

We’re aiming for a beautiful golden-brown caramel. Regular granulated sugar works best. The caramelization is key to the flavor, so patience is your friend here.

Cardamom: Regional Variations & Freshness

Cardamom adds that signature aromatic warmth. I prefer using green cardamom pods and grinding them fresh for the most intense flavor. You can find pre-ground cardamom, but it loses its potency quickly.

Cashews: Roasting for Enhanced Flavor

Cashews add a lovely crunch. Roasting them lightly before adding them to the Kesari really brings out their flavor. You can dry roast them in a pan for a few minutes until lightly golden.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Rava: Start by soaking 1 cup of rava in 2 cups of milk for about 30 minutes. This helps the rava soften and cook evenly.
2. Caramelize the Sugar: In a heavy-bottomed kadai (or a deep pan), heat 1 cup of ghee over medium heat. Add 1 cup of sugar and stir constantly. This is where patience comes in! The sugar will melt, bubble, and eventually turn a beautiful golden brown. Be careful not to burn it!
3. Combine & Cook: Once the sugar is caramelized, carefully pour in the soaked rava mixture. Mix well to ensure the rava is coated in the ghee and sugar.
4. The Stirring Game: Now comes the workout! Cook, stirring continuously, until the rava absorbs all the milk and turns golden brown. This will take about 10-15 minutes. Don’t stop stirring, or it will stick and burn.

5. Flavor Boost: Add ?? tsp of cardamom powder and 2 tbsp of chopped cashews. Mix well until the ghee starts to separate from the mixture – this is a sign that it’s ready.

6. Serve & Enjoy: Serve warm, and feel free to garnish with extra cashews for a beautiful presentation.

Expert Tips

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

Achieving the Right Consistency

The ideal consistency is slightly moist but not soggy. The rava should be cooked through, and the ghee should be visible around the edges.

Preventing Sticking & Burning

A heavy-bottomed kadai is your best friend here. Constant stirring is crucial. If you’re worried about burning, you can lower the heat slightly.

Perfecting the Caramelization Process

Keep a close eye on the sugar as it caramelizes. It goes from golden to burnt very quickly! A light golden-brown color is what you’re aiming for.

Variations

Want to put your own spin on things? Here are a few ideas:

• Vegan Rava Kesari: Substitute the ghee with coconut oil or a vegan butter alternative. Use plant-based milk like almond or soy milk.
• Gluten-Free Considerations: Rava is generally gluten-free, but it’s always a good idea to check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Adjusting Spice Levels: Feel free to adjust the amount of cardamom to your liking. You can also add a pinch of saffron for a more luxurious flavor. My friend, Priya, loves adding a tiny pinch of nutmeg!
• Festival Adaptations (Ugadi, Diwali, etc.): During Ugadi, some families add mango pieces to their Kesari. For Diwali, you can add a sprinkle of edible silver leaf (varak) for a festive touch.

Serving Suggestions

Rava Kesari is delicious on its own, but it’s also lovely served with a side of yogurt or a scoop of vanilla ice cream. It’s a perfect dessert for any occasion!

Storage Instructions

Leftover Rava Kesari can be stored in an airtight container at room temperature for up to 2 days. You can gently reheat it in the microwave or on the stovetop with a splash of milk to restore its moisture.

FAQs

Let’s tackle some common questions:

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

Medium-grind rava is my go-to. It provides the best texture.

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

Absolutely! Almonds, pistachios, or even walnuts would work beautifully.

How do I know when the sugar has caramelized correctly?

The sugar should turn a light golden-brown color and have a slightly nutty aroma. Be careful not to burn it!

Can I make Rava Kesari ahead of time?

You can, but it’s best enjoyed fresh. The texture changes slightly upon reheating.

What if my Rava Kesari is too dry or too wet?

If it’s too dry, add a tablespoon or two of warm milk. If it’s too wet, continue cooking for a few more minutes, stirring constantly, until it reaches the desired consistency.