Rava Recipe- Saffron & Cashew Semolina Pudding- Easy Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Rava Recipe- Saffron & Cashew Semolina Pudding- Easy Indian Dessert

Introduction

Oh, rava kesari! This saffron and cashew semolina pudding holds such a special place in my heart. It’s the dessert my grandmother always made for festivals, and the aroma instantly transports me back to her cozy kitchen. It’s surprisingly easy to make, and always a crowd-pleaser. If you’re looking for a comforting, subtly sweet Indian dessert that’s perfect for any occasion, you’ve come to the right place!

Why You’ll Love This Recipe

This rava recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It uses ingredients you likely already have in your pantry. Plus, it’s wonderfully versatile. You can adjust the sweetness, add different nuts, or even play with the spices to make it your own.

Ingredients

Here’s what you’ll need to create this delightful rava kesari:

• ¼ cup ghee (approx. 57g)
• 15 cashews (approx. 30g)
• 10 raisins (approx. 15g)
• ½ cup rava (semolina) (approx. 75g)
• 1.5 cups water (360ml)
• ⅛ teaspoon salt (approx. 1g)
• 1 pinch food color (optional)
• 5 saffron strands
• 1 cup sugar (approx. 200g)
• ¼ teaspoon cardamom powder (approx. 0.6g)
• 2 tablespoons refined oil (optional) (approx. 30ml)

Ingredient Notes

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

Rava (Semolina) – Types and Toasting Tips

There are two main types of rava: fine and coarse. I prefer fine rava for this recipe as it gives a smoother texture, but coarse works too – it’ll just have a bit more bite. Toasting the rava is crucial. It removes any 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 that butter just can’t replicate. If you don’t have ghee, you can use butter, but the flavor won’t be quite the same.

Saffron – Sourcing and Blooming for Maximum Flavor

Good quality saffron is worth its weight in gold! It gives the rava kesari that beautiful color and delicate flavor. Blooming the saffron – soaking it in a little warm water – releases its color and aroma. Don’t skip this step!

Cashews & Raisins – Regional Variations & Substitutions

Cashews and raisins are classic additions, but feel free to experiment. Almonds, pistachios, or even chopped dates would be lovely. My aunt always adds a sprinkle of chopped coconut!

Food Color – Traditional Use & Natural Alternatives

Food color is traditionally used to give the rava kesari a vibrant yellow hue. If you prefer to avoid artificial colors, you can use a pinch of turmeric powder for a more natural golden shade.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the ghee in a heavy-bottomed pan. Add the cashews and fry until they turn golden brown. Then, toss in the raisins and fry until they plump up. Remove them from the pan and set aside.
2. Now, add the rava to the same pan. Roast it on low heat for 3-5 minutes, stirring constantly, until it smells wonderfully fragrant. Be careful not to burn it!
3. In a separate saucepan, bring the water to a boil. Add the salt and saffron strands (along with the water they’ve been soaking in). Gently pour the boiling water into the roasted rava, stirring continuously to prevent lumps from forming.
4. Cover the pan and cook for 5-7 minutes, stirring occasionally, until the rava has softened and absorbed most of the water.
5. Add the sugar and mix well until it dissolves completely. Continue cooking until the mixture thickens, but still has a slightly flowy consistency.
6. Stir in the cardamom powder, fried cashews and raisins, and the optional refined oil. Mix everything together until well combined.
7. Switch off the flame and let it sit for a couple of minutes. Serve warm or at room temperature.

Expert Tips

Here are a few secrets to rava kesari success!

Achieving the Perfect Rava Texture

The key is to roast the rava properly and then cook it with the right amount of water. You want it to be soft and fluffy, not mushy or grainy.

Preventing Sticking During Cooking

Stirring frequently is your best friend! Use a heavy-bottomed pan to distribute the heat evenly and prevent sticking.

Blooming Saffron for Enhanced Color and Aroma

Soak the saffron strands in 2 tablespoons of warm water for at least 15-20 minutes before adding them to the recipe. This will release their beautiful color and flavor.

Adjusting Sweetness to Your Preference

Feel free to adjust the amount of sugar to your liking. Start with ¾ cup and add more if needed.

Variations

Let’s get creative!

Vegan Rava Recipe

Substitute the ghee with coconut oil or any other vegan butter alternative.

Gluten-Free Considerations

Rava is naturally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten-containing grains.

Spice Level – Adding a Hint of Nutmeg or Cinnamon

A tiny pinch of nutmeg or cinnamon can add a lovely warmth to the rava kesari. My friend swears by a dash of nutmeg!

Festival Adaptations – Diwali & Special Occasions

During Diwali, I like to garnish the rava kesari with silver leaf (vark) for an extra 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.

Storage Instructions

Store leftover rava kesari in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Got questions? I’ve got answers!

What is the best type of rava to use for this recipe?

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

Can I make this recipe without food color?

Absolutely! You can use a pinch of turmeric powder for a natural golden color.

How can I prevent the rava from forming lumps?

Stir continuously while adding the boiling water to the rava.

Can this be made ahead of time?

Yes, but the texture is best when served fresh.

What can I substitute for ghee in this recipe?

You can use butter or coconut oil, but the flavor will be slightly different.