Rava Kesari (Tasty and delicious) :A fusion of south indian delight

Rava Kesari, also known as Kesari Bath, is a popular South Indian sweet dish made from semolina (rava or sooji), sugar, ghee (clarified butter), and water. It is flavored with cardamom and often garnished with cashews and raisins. Here’s a basic recipe for making Rava Kesari:

The dish has a rich and aromatic taste, making it a favorite during festivals, celebrations, and special occasions. Rava Kesari is known for its vibrant color, soft texture, and sweet, fragrant aroma. It is relatively quick and easy to prepare, making it a common choice for serving guests or enjoying as a dessert at home.


  • 1 cup semolina (rava or sooji)
  • 1 cup sugar
  • 1/4 cup ghee (clarified butter)
  • 3 cups water
  • A pinch of saffron strands (optional)
  • 1/2 teaspoon cardamom powder
  • A handful of cashews and raisins for garnish


  1. Heat ghee in a pan on medium heat. Once the ghee is hot, add cashews and raisins. Fry them until the cashews turn golden brown, and the raisins puff up. Remove them from the pan and set aside.
  2. In the same pan, add semolina (rava). Roast it on low to medium heat until it becomes aromatic and changes color slightly. Be careful not to burn it; stir continuously to ensure even roasting.
  3. Meanwhile, in a separate saucepan, bring water to a boil. If using saffron, you can soak the saffron strands in a tablespoon of warm milk and set it aside.
  4. Slowly add the boiling water to the roasted semolina, stirring continuously to avoid lumps.
  5. Add the sugar and continue stirring. The mixture will begin to thicken as the semolina absorbs the water.
  6. Add cardamom powder and the saffron-soaked milk (if using saffron). Continue to cook and stir until the mixture reaches a halwa-like consistency and starts to leave the sides of the pan.
  7. Add the fried cashews and raisins, reserving some for garnish.
  8. Remove the pan from the heat. Your Rava Kesari is ready!
  9. Garnish with the reserved cashews and raisins.
  10. Serve the Rava Kesari warm. It can be enjoyed on its own or with a side of coconut chutney.

Rava Kesari


  • Roast the semolina on low to medium heat to prevent it from burning.
  • Stir continuously to ensure even roasting and to avoid lumps.
  • Use good-quality ghee for a rich flavor. You can also adjust the quantity of ghee based on your preference.
  • Adjust the water quantity based on the type of semolina you use. Some varieties may require more or less water.
  • Adjust the amount of sugar to suit your sweetness preference.
  • Freshly ground cardamom powder enhances the flavor. You can also use a pinch of nutmeg for a different taste.
  • Saffron strands soaked in warm milk can be added for a rich color and aroma.
  • Cook the mixture until it reaches a halwa-like consistency and starts to leave the sides of the pan.


  1. Fruit Kesari: Add chopped fruits like pineapple, banana, or mango to the kesari for a fruity twist.
  2. Kesari with Coconut: Add grated coconut to the mixture for a coconut-flavored kesari.
  3. Kesari with Milk: Replace some of the water with milk for a creamier texture.
  4. Kesari with Ghee-roasted Nuts: Roast the nuts in ghee separately and add them just before serving for a more pronounced nutty flavor.
  5. Kesar (Saffron) Kesari: Increase the quantity of saffron for a more pronounced saffron flavor and a deeper color.
  6. Vegan Kesari: Use vegetable oil or coconut oil instead of ghee, and replace dairy milk with plant-based alternatives.



1. Can I use any type of semolina for Rava Kesari?

  • Yes, you can use any type of semolina. However, the cooking time and water ratio may vary depending on the coarseness of the semolina.

2. How do I prevent lumps in Rava Kesari?

  • Stir the semolina continuously while roasting to avoid lumps. When adding water, pour it slowly and keep stirring to ensure a smooth consistency.

3. Can I reduce the amount of ghee for a lighter version?

  • Yes, you can reduce the amount of ghee if you prefer a lighter version. However, ghee contributes to the flavor and richness of the dish.

4. Is Rava Kesari vegetarian?

  • Yes, Rava Kesari is vegetarian. It is made with semolina, sugar, ghee, and water, all of which are vegetarian ingredients.

5. Can I make Rava Kesari without nuts and raisins?

  • Yes, you can customize the recipe to exclude nuts and raisins if you prefer. They are often added for texture and flavor.

6. How do I store Rava Kesari?

  • Store Rava Kesari in an airtight container in the refrigerator for up to 2-3 days. Reheat before serving.


In mastering the art of Rava Kesari, we’ve unlocked the secrets to creating a dessert that transcends the ordinary. Elevate your culinary skills and treat your taste buds to a symphony of flavors with our detailed guide. Crafting the perfect Rava Kesari is an art, and with our expert insights, you’re well on your way to becoming a culinary maestro.

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