Rava Kesari is a simple and quick dessert prepared with very basic ingredients semolina, sugar and clarified butter (ghee) infused with the rich flavor of saffron. It is a popular South Indian dessert. It is also prepared in North India with some variations and is known as Sooji ka Halwa or Sooji Sheera.
I have used milk to prepare Rava Kesari. I had not added any nuts or cardamom powder because I wanted kesar i.e. saffron to overpower the flavours. Although I have used enough saffron to flavour Rava Kesari but did not get the saffron colour because to get perfect saffron colour you will have to add food colouring, and I did not want to use food colouring. Instead, I added turmeric to give it a yellow colour.
1. Cook semolina(sooji) : In a pan heat 4 tbsp ghee. Add 1/2 cup semolina. Cook on low flame for 5-6 minutes till its aromatic and light brown in colour.
2. Add milk to semolina(sooji) : Take 2 tbsp milk out of 2 cups milk. It should be lukewarm. Add 8-10 saffron strands. Let them dissolve. Add the saffron milk and remaining milk to the roasted semolina. Keep the flame low.
Tips:using milk at room temperature would ensure that it doesn’t curdle.
3. Add sugar : Add 1 cup sugar. Add sugar gradually on a low flame. Keep stirring.
4. Add turmeric : Add a pinch of turmeric for a beautiful and natural yellow colour.
5. Cook Rava Kesari : Cook Rava Kesari stirring continuously on a low flame for 3-4 minutes. Cook till the ghee separates.
6. Bon appétit : Enjoy Rava Kesari .with your main course meal recipe
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
• 4 tbsp ghee
• 1/2 cup semolina (sooji)
• 8-10 strands of saffron (kesar)
• 2 cups milk
• 1 cup sugar (adjust as per taste)
• A pinch of turmeric
• Handful of chopped pistachios
1. Cook semolina
In a pan heat 4 tbsp of ghee. Add 1/2 cup semolina. Cook on low flame for 5-6 minutes till its aromatic and light brown in colour.
2. Add milk to semolina
Take 2tbsp milk out of 2 cups milk. Make it lukewarm. Add 8-10 saffron strands. Let them dissolve. Add the saffron milk and remaining milk.
Tip: Have milk at room temperature, it would ensure that it doesn’t curdle.
3. Add sugar
Add 1 cup sugar. Add sugar gradually on a low flame. Keep stirring.
4. Add turmeric
Add a pinch of turmeric for a beautiful and natural yellow colour.
5. Cook Rava Kesari
Cook Rava Kesari stirring it continuously on a low flame for 3-4 minutes. Cook till the ghee separates.
6. Bon appétit: Enjoy Rava Kesari with unexpected guests ;).
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Yummy!! Just saw this one immediately after my lunch..nd to confess I do have post food sweet tooth??….just wanted to eat the picture itself?!!!
Hahah… thanks for such a lovely feedback 🙂
Visitor Rating: 5 Stars
Nice way to explain
thanx
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