Rava Kesari Recipe – Easy Semolina Dessert with Cardamom & Nuts

Last Updated on 6 months ago by Neha Deshmukh

Rava Kesari Recipe – Easy Semolina Dessert with Cardamom & Nuts

Introduction

There’s just something so comforting about a warm bowl of Rava Kesari. It’s a classic Indian dessert that always reminds me of festivals and special occasions growing up. I first made this myself when I was trying to recreate my grandmother’s version, and honestly, it took a few tries to get it just right! But now, it’s a go-to when I want something sweet, fragrant, and relatively quick to make. This recipe is my perfected version, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Rava Kesari is more than just a dessert; it’s a little bit of sunshine in a bowl! It’s wonderfully aromatic thanks to the cardamom, has a lovely texture from the semolina, and a delightful crunch from the cashews and chironji. Plus, it’s surprisingly easy to make, even if you’re new to Indian sweets. It’s perfect for a quick treat, a festive celebration, or just when you need a little something to brighten your day.

Ingredients

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

• 3 tablespoons suji (rava/semolina) – about 45g
• 3 cups whole milk – 720ml
• 4 green cardamoms
• 2 tablespoons cashews – about 30g
• 1 tablespoon raisins – about 15g
• 1 tablespoon chironji (charoli) – about 20g
• 4 to 4.5 tablespoons sugar – 50-60g (adjust to your sweetness preference)
• 1 pinch edible camphor (optional)
• 1 tablespoon ghee – about 15ml

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how your Rava Kesari turns out.

Suji (Rava/Semolina) Varieties

There are different types of suji available. I prefer using the medium-sized variety for this recipe, as it gives the best texture. Fine suji can sometimes become mushy, while coarse suji might take longer to cook.

Ghee: The Importance of Quality

Ghee is key to that authentic flavor. Don’t skimp here! Good quality ghee adds a richness you just can’t get with oil. If you’re unsure, look for ghee that’s a beautiful golden color and has a lovely nutty aroma.

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The flavor is so much more vibrant. If you have whole cardamom pods, lightly crush them and grind them yourself. Store-bought ground cardamom works in a pinch, but it loses its potency quickly, so make sure it’s relatively fresh.

Chironji (Charoli): A Unique Nut

Chironji, also known as charoli, adds a really unique flavor and texture. It’s a little nutty and slightly sweet. You can usually find it at Indian grocery stores. If you can’t find it, you can substitute with slivered almonds, but it won’t be quite the same.

Edible Camphor: Traditional Use & Alternatives

Edible camphor is a traditional ingredient, adding a subtle cooling aroma. It’s optional, though! If you’re not comfortable using it, you can absolutely leave it out. Some people also use a tiny drop of rose water as a substitute, but be careful not to overdo it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the ghee in a heavy-bottomed pan over low heat. Add the cashews and sauté for about a minute, until they turn lightly golden.
2. Add the suji (rava/semolina) to the pan and fry, stirring continuously, for 3-4 minutes. You want to toast the rava until it becomes fragrant – this is important for getting rid of the raw smell.
3. Pour in the milk and stir well to combine. Make sure there are no lumps!
4. Add the sugar (and edible camphor, if using). Simmer on low heat, stirring frequently, for 11-12 minutes, or until the rava has softened and the mixture has thickened.
5. Crush the green cardamoms slightly to release their aroma, then add the cardamom powder, raisins, and chironji to the pan. Mix well.
6. Turn off the heat and let the Rava Kesari sit for a few minutes to allow the flavors to meld. Serve hot, warm, or chilled.

Expert Tips

• Don’t walk away! Rava Kesari needs constant stirring to prevent sticking and ensure even cooking.
• Adjust the milk: If the mixture becomes too thick, add a splash more milk. If it’s too thin, continue to simmer for a few more minutes.
• Roasting the rava is crucial: This step develops the flavor and prevents a grainy texture.

Variations

• Vegan Rava Kesari: Substitute the ghee with coconut oil and the milk with plant-based milk (almond or cashew milk work well).
• Gluten-Free Considerations: Rava is generally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles wheat.
• Adjusting the Spice Level: Feel free to add a pinch of nutmeg or a tiny bit of saffron for a different flavor profile. My friend, Priya, loves adding a pinch of nutmeg – it’s delicious!
• Festival Adaptations (e.g., Diwali, Pongal): During festivals, I sometimes add a few strands of saffron soaked in warm milk for a richer color and flavor.

Serving Suggestions

Rava Kesari is wonderful on its own, but it’s also lovely served with a dollop of yogurt or a sprinkle of chopped nuts. It’s a perfect dessert after a hearty Indian meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for 1-2 days. You might need to add a splash of milk when reheating, as it tends to thicken upon cooling.

FAQs

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

Medium-sized suji works best! It provides a good texture without becoming too mushy or taking too long to cook.

Can I make Rava Kesari without edible camphor?

Absolutely! It’s completely optional. The dessert will still be delicious without it.

How can I prevent the Rava Kesari from becoming sticky?

Constant stirring is key! Also, make sure you roast the rava well before adding the milk.

Can I add saffron to this recipe?

Yes, definitely! A pinch of saffron soaked in warm milk adds a beautiful color and flavor.

Is it possible to make this recipe in an Instant Pot?

While traditionally made on the stovetop, you can adapt this for an Instant Pot using the sauté function and then pressure cooking for a short time. However, I find the stovetop method gives the best control over the texture.