Delectable Rava Kesari: A Step-by-step Guide to South Indian Sweet Delight

Ingredients

1 cup of Semolina (Rava)
1.5 cups of Sugar
2 cups of Water
1/2 cup of Ghee (Clarified butter)
10-12 Cashew Nuts
10-12 Raisins
1/4 teaspoon of Cardamom Powder
A pinch of Saffron Strands (optional)
A pinch of Yellow Food Color (optional)

Steps and instructions

Heat half of the ghee in a pan over medium heat. Add the cashews and raisins and fry until they are golden brown. Remove them and set aside.
In the same pan, add the semolina and roast it on low heat until it changes color to light brown and starts to give a nice aroma. Stir continuously to avoid burning.
While the semolina is roasting, heat water in a pan. When the water comes to a boil, slowly add it to the roasted semolina, while stirring continuously. There should be no lumps.
Now cook the semolina on low heat until all the water is absorbed.
Add sugar, cardamom powder, saffron strands and food color (if using) to the pan and mix well. The mixture will become liquidy again after adding the sugar.
Cook on low heat until the mixture starts to leave the sides of the pan.
Add the remaining ghee and fried cashews and raisins to the pan and mix well.
Cook for another 2-3 minutes.
Transfer the Rava Kesari to a serving bowl and serve hot.

Tools for making

Pan - A medium-sized pan for roasting the semolina and cooking the kesari.
Saucepan - A small saucepan to heat the water.
Stirring Spoon - A spoon or spatula for stirring the semolina and kesari mixture.
Frying Pan - A small frying pan for frying the cashews and raisins.
Serving Bowl - A bowl to transfer and serve the Rava Kesari.

Recipe variations

Add a handful of roasted nuts like almonds, pistachios, or walnuts to enhance the texture and flavor.
Include a few strands of saffron in warm milk and add it to the kesari for a vibrant yellow color and additional aroma.
Replace semolina (rava) with fine cornmeal (makki ka atta) for a unique twist.
For a fruity variation, add chopped pineapple, mango, or banana to the kesari while cooking.
For a healthier version, substitute sugar with jaggery or honey.
Experiment with different spices like cinnamon, nutmeg, or cloves to add warmth and depth to the kesari.
Make it vegan by replacing ghee with coconut oil or any other plant-based oil of your choice.
Add a few drops of rose water or kewra essence for a floral and fragrant kesari.
If you prefer a richer taste, use milk instead of water while cooking the semolina.
Create a fusion version by adding a pinch of cardamom powder and a dash of rose syrup for a unique twist.

Recipe overview

Rava Kesari is a popular South Indian sweet dish made from semolina, sugar, ghee, and water or milk. Also known as Sheera in Western India, it is often flavored with cardamom and garnished with nuts and raisins, making it an incredibly aromatic and rich dessert. The vibrant color of Rava Kesari comes from the saffron strands or yellow food color that's added to it. This sweet dish is quite simple to make and does not require any intricate cooking techniques, making it a perfect dessert for beginners. The cooking process involves roasting semolina in ghee, cooking with sugar and water, and then embellishing with nuts and raisins. Once you've made Rava Kesari, it is usually served hot and is perfect to have on its own or with a festive meal. The end result is a deliciously sweet and slightly granular dessert that melts in your mouth with every bite. You can easily double or triple the recipe as needed, making it a great choice for serving at parties or large gatherings.

Common questions

What is Rava Kesari? Rava Kesari is a popular Indian sweet dish made from semolina (rava), sugar, ghee, and flavored with cardamom and saffron.
Can I use any other type of semolina? Yes, you can use any type of semolina for this recipe, such as fine semolina or coarse semolina. The texture may vary slightly, but the taste will remain delicious.
Can I reduce the amount of sugar? Yes, you can adjust the amount of sugar according to your preference. However, keep in mind that reducing the sugar too much may affect the taste and texture of the final dish.
Can I add other dry fruits or nuts? Absolutely! You can add your favorite dry fruits and nuts to enhance the flavor and texture. Popular choices include almonds, pistachios, and dried coconut.
Can I skip the food color? Yes, the food color is optional and can be skipped if you prefer a natural look for your Rava Kesari. The dish will still taste delicious without it.
How do I prevent lumps while cooking? To avoid lumps, make sure to roast the semolina well before adding water. Stir continuously while adding water and mix vigorously to break any lumps that may form.
How long does it take to cook Rava Kesari? The cooking time may vary, but on average, it takes around 15-20 minutes to cook Rava Kesari until it reaches the desired consistency and starts to leave the sides of the pan.
Can I make Rava Kesari in advance? Yes, you can make Rava Kesari in advance and store it in an airtight container in the refrigerator. Reheat it before serving for the best taste.
Can I serve Rava Kesari cold? While Rava Kesari is traditionally served hot or warm, you can also enjoy it cold if you prefer. It is a matter of personal preference.

Serving dishes and utensils

Mixing Spoon - A long-handled spoon used for stirring and mixing the ingredients.
Pan - A wide, shallow cooking vessel used for roasting the semolina and cooking the kesari.
Serving Bowl - A bowl used to present and serve the Rava Kesari.
Measuring Cups - Used to measure the precise amounts of semolina, sugar, water, and ghee.
Frying Pan - Used to fry the cashews and raisins in ghee.
Spatula - A flat, flexible utensil used for stirring and scraping the pan.
Small Bowl - Used to soak the saffron strands, if using.
Whisk - Used to dissolve the saffron and color in water, if using.

Origin stories

Rava Kesari, a popular sweet dish in Southern India, gets its name from the key ingredient 'Rava' or Semolina and 'Kesari' due to its saffron-like color. This delightful dessert has been part of Indian celebrations for many generations. It is commonly prepared during festivals, religious occasions, or simply to satiate a sweet craving. Embedded in the culinary tradition of South India, the Rava Kesari, also known as Sheera in other parts of India, is served as 'prasadam' in temples. The recipe is loved for its simplicity, requiring only a handful of ingredients, and its quick preparation time. Despite its humble components, the resulting dish is rich and satisfying, symbolizing the Indian philosophy of finding joy in simplicity.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.