Last Updated on 2 months by Neha Deshmukh

Rava Kesari: Saffron Cardamom Rava Kesari – Easy Indian Dessert

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, filling the house with the most incredible aroma. It’s bright, cheerful, and surprisingly easy to whip up – perfect for a quick treat or a festive celebration. Today, I’m sharing my go-to recipe for a truly delightful Saffron Cardamom Rava Kesari. You’ll love how simple it is!

Why You’ll Love This Recipe

This Rava Kesari isn’t just delicious; it’s wonderfully versatile. It’s ready in under 30 minutes, making it ideal when you’re craving something sweet but don’t have hours to spend in the kitchen. The saffron and cardamom give it a beautiful flavor and aroma that’s just… comforting. Plus, it’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to make this magic happen:

• ½ cup Rava (Semolina) – about 100g
• ¾ cup Sugar – about 150g
• 2 cups Milk – 480ml
• 2 tablespoons Melted Ghee – 30ml
• ¼ teaspoon Cardamom Powder – about 0.5g
• 4 Saffron Strands
• 10 Cashew Nuts
• 10 Raisins

Ingredient Notes

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

Rava (Semolina) – Types and Toasting

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! Just adjust the cooking time slightly. Toasting the rava is crucial. It removes the raw smell and enhances the nutty flavor.

Ghee – The Importance of Quality

Ghee is the heart and soul of many Indian desserts. Using good quality ghee really elevates the flavor. I always use homemade if I can, but a good store-bought brand works wonderfully too.

Saffron – Sourcing and Blooming

Saffron is expensive, yes, but a little goes a long way! Look for deep red strands – that’s where the color and flavor are. Blooming it in warm milk unlocks its full potential. Don’t skip this step!

Cardamom – Freshly Ground vs. Powder

Freshly ground cardamom is always best! The aroma is incredible. But if you’re short on time, good quality cardamom powder works just fine.

Regional Variations in Kesari

Kesari isn’t a one-size-fits-all dessert. Every family, every region has its own little twist. Some add a touch of rose water, others include more nuts, and some even use different types of milk. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a pan over medium-low heat. Add the cashew nuts and raisins. Roast them until they turn golden brown and fragrant – keep a close eye, they burn easily! Set them aside.
2. Now, add the rava to the same pan and roast it on low heat for about 5-7 minutes. Stir constantly! You want it to be lightly golden and wonderfully aromatic. Transfer the roasted rava to a plate.
3. In a separate pan, bring the milk to a boil. Once boiling, gradually add the roasted rava while stirring continuously. This is the key to preventing lumps!
4. Add the saffron strands soaked in 1 tablespoon of warm milk and a pinch of food color (if using). Cover the pan and let it cook for about a minute, allowing the rava to soften.
5. Now, add the sugar and stir until it dissolves completely and the mixture starts to thicken.
6. Finally, mix in the remaining ghee, cardamom powder, and the fried cashew nuts and raisins. Give it one last good stir, then remove from the heat.
7. Serve warm and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Perfect Texture

The perfect Rava Kesari is soft, slightly moist, and not mushy. Roasting the rava properly and cooking it on the right heat are key.

Preventing Lumps in Rava Kesari

Stirring, stirring, stirring! Seriously, constant stirring is your best friend when adding the rava to the milk.

The Right Heat for Roasting

Low and slow is the way to go when roasting the rava. You want to gently toast it, not burn it.

Using Rose Water (Optional)

A teaspoon of rose water adds a beautiful floral aroma. My aunt always adds it, and it’s lovely!

Variations

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

• Vegan Rava Kesari: Substitute the ghee with coconut oil and the milk with plant-based milk (almond or cashew work well).
• Gluten-Free Considerations: Rava is generally gluten-free, but always check the packaging to be sure.
• Adjusting Spice Levels: Feel free to add a pinch of nutmeg or a tiny bit of clove along with the cardamom.
• Kesari for Festivals: I often make this for Diwali and Pongal. It’s a festive treat that everyone loves!

Serving Suggestions

Rava Kesari is delicious on its own, but you can also serve it with a dollop of yogurt or a sprinkle of chopped nuts. It’s wonderful warm, but also tastes great at room temperature.

Storage Instructions

Leftover Kesari can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. It might dry out a little, so you can add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

What type of rava is best for Kesari?

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

Can I make Kesari without saffron?

Yes, you can! It won’t have the same beautiful color or aroma, but it will still be delicious. You can add a pinch of turmeric for color.

How do I prevent the rava from sticking to the pan?

Use a non-stick pan and stir constantly while roasting.

Can I add other dry fruits to Kesari?

Absolutely! Almonds, pistachios, and even dried cranberries would be lovely.

What is the best way to store leftover Kesari?

Store it in an airtight container in the refrigerator for up to 3 days.