Rava Kesari

Rava Kesari is a popular South Indian dessert made from semolina (rava), ghee, sugar, and flavoured with fragrant saffron or cardamom. This vibrant, golden-hued sweet is rich, aromatic, and quick to prepare, making it a favourite for festive occasions, special events, or as a simple treat after meals. Known for its soft, melt-in-the-mouth texture, Rava Kesari is also studded with roasted cashews and raisins, adding a delightful crunch and sweetness. Rava Kesari, also known as Kesari Bath, is a beloved sweet that is frequently made in my home, especially by my mom.

A Sunday Evening Tradition

In our family, Rava Kesari is most often prepared on Sunday evenings, paired with hot pakoda and a cup of coffee. This simple yet satisfying combination creates a perfect weekend treat. When we want a change from the usual payasam, Rava Kesari is also offered as a neiveydyam. This sweet holds a special place in my heart and is a favourite for both me and my second uncle. It’s one of those dishes that brings comfort and joy, making it an all-time favourite in our home.

A Dish for Special Occasions

Rava Kesari is also prepared for significant occasions. When a groom’s family visits the bride’s house for the first time to meet her, it is customary to serve Rava Kesari and bajji as part of the evening snacks. The sweet is also a popular choice at weddings.

A North Indian Twist: Sooji Halwa

While Rava Kesari is a South Indian classic, North India has its counterpart, Sooji Halwa. Although the two sweets are similar, there are slight differences in their preparation and flavour, making each unique in its own way.

Please check my other recipes made with Semolina

Rava upma

Sooji toast

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Rava Kesari / Kesari Bath / Semolina Pudding

Niranjana Sankaranarayanan

Rava Kesari is one of the common sweets made in my home in regular intervals.  Mostly my mom makes this on Sunday evenings with hot pakoda and coffee.  Also this is made as a neiveydyam  when we are bored of making payasam. This is the all time favourite sweet for me and my second uncle. This sweet occupies a place in one of the events. When a groom’s family visit the bride’s house for the first to see the bride, they make kesari and bajji and an evening snack. Also this is made in weddings.  North Indians make a counterpart called Sooji halwa. It is slightly different from Kesari.

Please check my other recipes made with Semolina

Rava upma

Sooji toast

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Dessert, Sweet

Cuisine Indian

Servings 4

Equipment

• Pan

Ingredients

  

• 1 cup Rava
• 2 cups Sugar
• 3 cups Water
• 2 to 4 tbsp Ghee
• Few Cashews
• Few Raisins / Dry grapes
• 1/4 tsp Food Colour

Instructions

 

• In a frying pan add 2 tbsp ghee and fry the raisins and cashews until they are golden brown.
• Now fry the sooji in the same pan.
• Its colour should not change. The sooji should just get roasted in ghee.
• Add water and allow it to cook. Donot add sugar at this stage.
• Also add a pinch of food colour(Kesar colour or yellow). Allow it to boil. 
• The rava gets cooked and will get Upma consistency.
• If needed add 4 tbsp of ghee to make it soft.
• At this stage add sugar and mix it well. The sugar melts and then again it ll start thickening.
• The Kesari will start leaving from the sides and also non sticky.
• At this stage turn off the stove and the Kesari is ready to serve.
• Serve it hot or cold depending on your preference.

Video

Notes

• Roast the rava well.
• Donot add sugar before the rava is cooked to get non sticky kesari.

Keyword kesari, Kesari Bath, Rava kesari, Traditional sweets

INSTRUCTIONS

• In a frying pan add 2 tbsp ghee and fry the raisins and cashews until they are golden brown and keep them aside.

• Now fry the sooji in the same pan.

• Its colour should not change. The sooji or rava should just get roasted in ghee.

• Add water and allow it to cook. Do not add sugar at this stage.

• Also add a pinch of food colour(Kesar colour or yellow). Allow it to boil.
• The rava gets cooked and will get upma consistency.

• If needed add 4 tbsp of ghee to make it soft.
• At this stage add sugar and mix it well. The sugar melts and then again it will start thickening.

• The Kesari will start leaving the sides and also become non sticky.

• At this stage turn off the stove and the Kesari is ready to serve.

• Serve it hot or cold depending on your preference.

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