Rava Kesari

This is a recipe from the southern part of India and is made particularly during festivals. The recipe has comparatively very few ingredients and the dish is really quick and easy to churn up. This is one of those recipes where the richness of the texture and flavour is directly linked to the quantum of ghee that one uses. So there is a good degree of freedom there. Use as per your taste. I have used less ghee i.e. a third of cup of ghee but as I said you can add more. Please do use good quality kesar. It is worth it given the special occasion for this dish. The kesar adds colour and taste. One can also use natural orange extracts (food coloring) to get the colour. The ideal and authentic way of serving the rava kesari is to first stuff it all into a bowl and then overturn the bowl onto a plate. It gives a nice, neat dome shape to the rava kesari and looks yummy. I wanted to try something different and therefore made smaller laddoos which are convenient to have individually and also easier to store. The rava kesari can be refrigerated and stored for a week or so. Add cheer to your festivities with the rava kesari.


Rava Kesari

  • Author: Reetika Mitra
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins


Southern Sweetness



  • 1 cup fine Sooji/Rava/Semolina
  • 3 Tbsp + 1/3rd cup Ghee (Clarified butter)
  • ¾1 cup white granulated Sugar (add according to sweet intake)
  • 5 cups Water
  • 10 Cashew nuts
  • Handful of Raisins/Kishmish
  • ½ Tsp Cardamom powder
  • 23 pinches of Saffron soaked in 4 -5 Tbsp Saffron Water for 1015 minutes
  • 23 drops of natural Orange colour extract (Optional)


  1. In a flat bottom pan heat 2 tbsp of ghee. Roast the cashew nuts and the raisins for a bit. Once the cashews turn golden brown, remove and keep them aside.
  2. In the same ghee roast 1 cup fine rava/semolina. Roast over low flame till the colour changes slightly and the rava turns aromatic.
  3. In a large deep bottom pan boil the 2 cups of water. Keeping the flame on low, add the 1 cup roasted rava.
  4. Stir continuously till all the water has been absorbed by the rava/semolina and there no traces of lumps.
  5. Still keeping the flame on low, add the sugar and keep stirring till it fully dissolves.
  6. Next add the Saffron water or Kesari and the 1/3rd cup ghee. Keep stirring vigorously and constantly to mix thoroughly. Make sure the mixture is lump free. You may add the optional 2-3 drops of natural Orange extract here if you like.
  7. Cover and cook on sim for 2-3 mins or until the rava is completely cooked.
  8. Now add the roasted nuts, raisins and cardamom powder. Stir and mix well till the Rava Kesari mix separate out and leaves the side of the pan.
  9. Your Rava Kesari is ready. You may serve it in a bowl or make balls out of them.


Its a good idea to give shape to the balls while the Rava Kesari is still warm.  This will be useful to achieve a smooth texture.


  • Serving Size: 4


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