Rava Kesari is a simple sweet made out of Semolina during the festive seasons. It is very common in South Indian homes as well as temples. In temples it is prepared to mark any auspicious occasion and offered to God as Neivethya, which is then given to the devotees as prasadham.
This particular recipe is also common in North India where it is made with slight modifications and is called as Sooji Ka Halwa.
In South India it is made with the Orange color or the kesari color, hence the name kesari. Where as in North India it is Yellow in color and is made with little changes.
Rava Kesari is a simple recipe which can be made in just ten minutes, there are many variations available. You can make it as you wish to suit your taste. You can also cook the Rava in milk instead of water which will enhance the taste and flavor.
Try your recipe now and share your thoughts.
- Rava – 1 cup
- Water – 3 cup
- Sugar – 1 ¼ cup
- Ghee – 2 tblsp
- Cashew – 10
- Raisin – 10
- Cardamom powder – ¼ tsp
- Kesari colour – pinch
Heat ghee in a pan and fry cashew and raisin and keep aside. In the same pan add rava and roast for a few minutes. Heat water slightly and add to the rava.
Stir often. Once the rava is cooked add sugar and cardamom powder and stir well. Mix kesari colour in little water and add to the kesari.
Finally add fried cashews and raisins. Grease the plate with ghee and put the kesari.
Press it well and cut with a knife.
Add sugar according to your taste.
You can add milk one cup also. (water 2 and milk 1)