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Rava Kesari

Rava Kesari- Rava is a Hindi word for semolina and Kesari is for saffron color. This is a sweet porridge (halwa) preparation made with semolina and saffron. Rava kesari tastes different than North Indian sooji ka halwa. There are different recipes of making semolina halwa in different regions of India. My Gujarati friends make semolina halwa in milk, in North India semolina is roasted until golden brown, while rava kesari is saffron colored ….This is an awesome sweet. I have cut the amount of ghee in this preparation but still it tastes outstanding…try it and please do share your thoughts.

rava kesari
(Serves 4-6)
  • Semolina 1 cup
  • Cashew nuts ¼
  • Sugar a little less than 1 cup
  • Water 2 cups
  • Green cardamoms 4
  • Milk 2 tbsps
  • Saffron (Amazon link for Organic Saffron) threads 12-14/ ¼ tsp
  • Ghee about 4 tbsp or to taste

Method of preparation:

  1. Remove the skin of the green cardamoms and grind the seeds in the mortar.
  2. Soak saffron threads in 2 tablespoon lukewarm milk. keep aside.
saffron soaked in milk
saffron soaked in milk
  1. In a wok, heat 1 tsp ghee. Add cashews and roast for a few minutes or until pink. Keep cashews aside.
  2. In the same wok heat about 2 tbsp ghee. Roast  semolina on medium heat for 4-5 minutes.
roasted semolina/ rava
roasted semolina/ rava
  1. Reduce the heat and roast semolina for a few more minutes until aromatic. At this point semolina should look pink. It should not be extra roasted like sooji ka halwa. Keep roasted semolina aside.
  2. In the Wok boil the water with sugar.
sugar syrup
sugar syrup
  1. Add semolina and cashew nuts in the sugar syrup. Mix well. Reduce the heat and cook until semolina is done. Takes about 4 minutes.
  2. Add 2 tbsp ghee and saffron milk in the cooked semolina. Mix well and cook for a few seconds.
  3. Add ground cardamoms.
rava kesari
rava kesari is ready to serve
  1. Delicious Rava Kesari is ready to serve. Rava Kesari taste good when it is served hot.
kesari bhat
rava kesari

Some Tips/ Suggestions:

  1. In traditional Indian halwa making recipes the amount of semolina and ghee is usually equal. I have cut it to quarter in this recipe but feel free to add more ghee as per taste.
  2. I have soaked saffron in milk but you can also soak it in water if you have any dietary restrictions.
  3. You can also add a couple of drops of yellow food color to this preparation.
  4. I have used organic light brown sugar in this preparation.

Some other delicious halwa recipes:

lauki ka halwa makai ka halwa gajar halwa