Rava Kesari Recipe – Easy Semolina Pudding with Cashews & Raisins

Last Updated on 2 months by Neha Deshmukh

Rava Kesari Recipe – Easy Semolina Pudding with Cashews & Raisins

Introduction

Oh, Rava Kesari! This sweet, fragrant semolina pudding holds such a special place in my heart. It’s the kind of dessert my grandmother used to make for festivals, and honestly, it’s one of the first Indian sweets I ever learned to make myself. It’s comforting, relatively quick, and always a crowd-pleaser. If you’re looking for a simple yet impressive Indian dessert, you’ve come to the right place! This recipe is super easy to follow, even if you’re new to Indian cooking.

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 perfect for celebrations, a cozy weeknight treat, or when you just need something sweet to brighten your day. Plus, it comes together in under 30 minutes! It’s a vibrant, flavorful pudding that’s sure to impress.

Ingredients

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

• 1 cup Rava / Sooji (Semolina) – about 150g
• 1 cup Sugar – about 200g
• 2 cups Water – 480ml
• 1 & ½ cups Milk – 360ml
• 6 Cashew nuts
• 12 Raisins
• 1 tablespoon Ghee (Clarified Butter) – about 15ml
• 1 Cardamom – 2-3 pods, lightly crushed
• 1 pinch Salt

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Rava / Sooji: Types and Toasting Tips

There are two main types of rava: fine and coarse. I prefer fine rava for Kesari as it gives a smoother texture, but coarse works too – it’ll just have a slightly grainier bite. Always toast your rava! It removes the raw smell and enhances the nutty flavor.

Ghee: The Importance of Clarified Butter in Indian Desserts

Ghee is the heart and soul of many Indian sweets. It adds a richness and aroma you just can’t get with other fats. If you don’t have ghee, you can use butter, but ghee is truly the way to go for authentic flavor.

Cashew Nuts: Regional Variations & Roasting for Flavor

Cashews add a lovely crunch. Some families like to use almonds too, or a mix of both! Roasting them brings out their natural sweetness. Don’t skip this step!

Raisins: Choosing the Best Quality

I prefer golden raisins for their sweetness and color, but regular dark raisins work just as well. Make sure they’re plump and juicy – if they’re a little dry, soak them in warm water for 10 minutes before using.

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best. The aroma is incredible! If you’re using store-bought powder, make sure it’s relatively fresh.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat a teaspoon of ghee in a pan over medium heat. Add the cashew nuts and roast until they turn golden brown. Then, add the raisins and fry them until they plump up. Set these aside – they’re our sweet little garnish!
2. In the same pan, add the remaining ghee. Add the rava and roast it until it smells wonderfully aromatic. Be careful not to brown it – we just want to toast it gently. This usually takes about 3-5 minutes.
3. Now, in a separate, heavy-bottomed vessel, bring the 2 cups of water to a boil. Add a pinch of salt. Gradually add the roasted rava to the boiling water, stirring constantly to prevent lumps. Reduce the heat to low, cover the vessel, and let it simmer until the rava is soft and has absorbed all the water.
4. Once the rava is soft, stir in the sugar until it’s completely dissolved. Then, pour in the milk and bring the mixture back to a gentle boil. Stir frequently to prevent sticking.
5. Finally, it’s time for the finishing touches! Mix in the roasted cashews and raisins, and sprinkle in the crushed cardamom powder. Give it one final stir, then remove from the heat.

Expert Tips

• Stirring is key! Constant stirring prevents the rava from sticking and forming lumps.
• Don’t overcrowd the pan when roasting. Roast the cashews and rava in batches if necessary.
• Adjust the milk. If you prefer a creamier Kesari, add a little more milk.

Variations

• Vegan Rava Kesari: Swap the ghee for coconut oil and the milk for plant-based milk (almond or cashew work beautifully!).
• 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 tiny pinch of nutmeg or a strand of saffron for a more complex flavor. My friend, Priya, always adds a tiny bit of nutmeg – it’s delicious!
• Festival Adaptations (Ugadi, Diwali, etc.): During Ugadi, you can add a bit of jaggery along with the sugar for a more traditional flavor.

Serving Suggestions

Rava Kesari is wonderful on its own, but it’s even better with a dollop of yogurt or a sprinkle of chopped nuts. It’s often served warm, but it’s also delicious at room temperature.

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.

FAQs

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

Fine rava is generally preferred for a smoother texture, but coarse rava works too!

Can I make Rava Kesari without ghee? What can I substitute?

While ghee adds a unique flavor, you can use butter or coconut oil as a substitute.

How do I prevent the rava from forming lumps while cooking?

Constant stirring is the key! Add the rava gradually to the boiling water and stir continuously.

Can I add saffron to this recipe? How much should I use?

Absolutely! A pinch (about 1/4 teaspoon) of saffron strands soaked in a tablespoon of warm milk will add a beautiful color and aroma.

How can I adjust the sweetness level in Rava Kesari?

Start with ¾ cup of sugar and taste as you go. You can always add more, but you can’t take it away!