📖 About Rava Kesari

Rava Kesari is a traditional South Indian sweet dish made from rava (semolina/sooji), sugar, ghee, water, and saffron or orange food color. The name “Kesari” comes from the use of kesar (saffron) or the bright orange hue traditionally associated with the dish. It’s also known as Kesari Bath in Karnataka and Sheera in Maharashtra.

Often served during festivals, poojas, temple offerings, and as prasadam, Rava Kesari is a quick-to-make dessert that’s rich in flavor and texture. It’s prepared similarly across Indian states with subtle regional variations—some include pineapple, banana, or milk to make fruit kesari or rich variations.

Its melt-in-the-mouth texture, sweet aroma from ghee and cardamom, and mild saffron tint make it one of the most comforting Indian sweets.

🍊 Rava Kesari Recipe | South Indian Sooji Halwa | Step-by-Step

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serving: 4
Course: Dessert
Cuisine: South Indian
Difficulty: Easy

🧾 Ingredients for Rava Kesari

👨‍🍳 Step-by-Step Instructions

🔸 Step 1: Roast the Rava

• Heat 1 tsp of ghee in a thick-bottomed kadai or pan.

• Add 1 cup of rava (semolina) and roast it on low flame.

• Keep stirring continuously until the rava turns light golden and gives off a nutty aroma.

• This may take about 5–7 minutes. Ensure it doesn’t burn.

• Once done, remove it to a plate and keep it aside.

🔹 Tip: Roasting the rava well is crucial to avoid lumps and to get the right texture.

🔸 Step 2: Fry Cashews and Raisins

• In the same pan, add 1–2 tbsp ghee.

• Add cashews and fry until golden.

• Add raisins, and once they puff up, remove both and set aside.

🔸 Step 3: Boil Water with Color/Saffron

• In a separate saucepan, heat 2.5 to 3 cups of water.

• Add a few saffron strands or a pinch of orange food color.

• Let it come to a rolling boil.

🔸 Step 4: Add Rava to Water

• Slowly add the roasted rava to the boiling water, stirring continuously.

• Keep the flame low and stir vigorously to prevent lump formation.

• The rava will quickly absorb water and thicken.

• Cover and cook for 2–3 minutes until it becomes soft and fluffy.

🔸 Step 5: Add Sugar and Mix Well

• Now add 1 cup sugar.

• The mixture will loosen a bit as sugar melts.

• Stir well and cook until the sugar is completely dissolved.

🔸 Step 6: Add Ghee and Flavor

• Gradually add the remaining ghee (around 2–3 tbsp) in parts.

• Stir after each addition to incorporate it evenly.

• Add cardamom powder and the fried cashews and raisins.

• Mix everything and cook for another 2–3 minutes.

🔸 Step 7: Final Touch

• Once the mixture starts leaving the sides of the pan and gathers like a mass, the Kesari is ready.

• Switch off the heat.

• Let it rest for a few minutes before serving.

🍽️ Serving Suggestions

• Serve warm or at room temperature.

• Rava Kesari can be enjoyed as is, or with a tangy upma as a part of traditional Karnataka-style Chow Chow Bath.

• It can also be set in a tray and cut into squares once cool.

💡 Tips & Variations

• For fruit kesari, add pineapple or banana puree while boiling water.

• Adjust ghee and sugar to suit your taste.

• Avoid skimping on ghee—it’s essential for texture and flavor.

• You can also substitute part of the water with milk for a richer flavor.

✅ Storage Instructions

• Stays fresh for up to 2 days at room temperature.

• Refrigerate for 3–4 days; reheat with a splash of water or ghee before serving.

🧠 Nutritional Information (Approx. per serving)

• Calories: 300–350 kcal

• Carbohydrates: 45–50g

• Fat: 10–15g

• Protein: 4g