Rava Recipe- Saffron Infused Semolina Pudding- Easy Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Rava Recipe- Saffron Infused Semolina Pudding- Easy Indian Dessert

Introduction

Oh, rava pudding! This one holds a special place in my heart. It’s the dessert my grandmother used to make, and the aroma of roasting rava instantly transports me back to her kitchen. It’s unbelievably comforting, subtly sweet, and comes together so quickly. If you’re looking for an easy Indian dessert that’s guaranteed to impress, you’ve come to the right place. This saffron-infused version takes things up a notch – the delicate floral notes are just divine!

Why You’ll Love This Recipe

Let’s be real, who doesn’t love a dessert that’s both delicious and simple? This rava recipe is perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen. It’s ready in under 30 minutes, uses ingredients you likely already have, and is incredibly versatile. Plus, the saffron adds a touch of luxury that makes it feel extra special.

Ingredients

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

• ½ cup rava/sooji/semolina (approx. 100g)
• 3 cups milk (720ml)
• 1 cup sugar (200g)
• 2 cardamom pods
• 10 saffron threads
• 5 cashewnuts
• 2 tbsp ghee (approx. 30ml)

Ingredient Notes

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

Rava/Sooji/Semolina: Types and Toasting

There are different types of rava – fine, medium, and coarse. I prefer medium for this recipe, as it gives the pudding a lovely texture. But honestly, any type will work! Toasting the rava is crucial. It removes the raw smell and enhances the nutty flavor.

Ghee: The Importance of Clarified Butter in Indian Desserts

Ghee is liquid gold in Indian cooking, especially when it comes to sweets. It adds a richness and aroma that butter just can’t replicate. If you’re new to ghee, it’s clarified butter – meaning the milk solids have been removed. This gives it a higher smoke point and a longer shelf life.

Saffron: Quality and Blooming Techniques

Saffron is the most expensive spice in the world, so a little goes a long way! Look for deep red threads – that’s a sign of good quality. Blooming the saffron (soaking it in warm milk) releases its color and flavor. Don’t skip this step!

Cardamom: Fresh vs. Ground

Freshly crushed cardamom pods are always best. The aroma is incredible! If you only have ground cardamom, use about ¼ teaspoon.

Cashews: Roasting for Enhanced Flavor

Roasting the cashews adds a lovely crunch and nutty flavor. You can do this in a dry pan for a few minutes, or even in the oven while the rava is toasting.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 tsp ghee in a pan. Add the rava and roast on medium-high flame for 2 minutes, stirring constantly. You’ll know it’s ready when it turns lightly golden and smells fragrant. Transfer to a plate to cool.
2. In the same pan, boil the milk with the saffron threads. Reduce the flame to low.
3. Add the roasted rava to the milk while stirring continuously with a whisk. This is important to prevent lumps! Keep stirring for a minute or two.
4. Cover the pan and cook on medium flame for 3-4 minutes, until the rava softens. Stir occasionally to prevent sticking.
5. Add the sugar and cardamom pods on low flame. Mix until the sugar is fully dissolved. The mixture will thicken slightly.
6. Pour in the remaining ghee and mix well. Immediately transfer to a serving bowl. It hardens quickly!
7. Garnish with roasted cashews. Serve warm, or let it set in a greased tray for sliceable pieces.

Expert Tips

• Lump-free pudding: The key is constant stirring when adding the rava to the milk. A whisk is your best friend here!
• Don’t overcook: Overcooking will make the pudding dry and crumbly.
• Adjust the consistency: If you prefer a thicker pudding, use slightly less milk. For a thinner pudding, add a little more.

Variations

• Vegan Rava Pudding: Swap the ghee for coconut oil and the milk for plant-based milk (almond or oat milk work well).
• 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 Sweetness Levels: Feel free to adjust the amount of sugar to your liking. I usually use 1 cup, but you can reduce it to ¾ cup for a less sweet pudding.
• Festival Adaptations (e.g., Diwali, Pongal): During festivals, I love adding a sprinkle of chopped pistachios and almonds for extra richness and color.

Serving Suggestions

This rava pudding is delicious on its own, but it’s also lovely served with a scoop of vanilla ice cream or a dollop of yogurt. My kids love it with a sprinkle of chocolate shavings!

Storage Instructions

Leftover rava pudding can be stored in an airtight container in the refrigerator for up to 3 days. It will firm up as it cools, so you may need to add a splash of milk when reheating.

FAQs

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

Medium rava is my go-to, but fine or coarse will work too! It mostly affects the texture.

How do I prevent lumps from forming when adding the rava to the milk?

Constant stirring with a whisk is the key! Add the rava gradually and don’t stop stirring.

Can I make this recipe ahead of time?

You can make it a day ahead, but it’s best served fresh. The texture changes slightly upon reheating.

What can I substitute for ghee?

Coconut oil or butter can be used as substitutes, but the flavor won’t be quite the same.

How can I adjust the saffron flavor intensity?

Use more or fewer saffron threads, depending on your preference. You can also let the saffron bloom for a longer time to extract more flavor.