Rava Kesari is a popular sweet from South India which is made with Semolina, sugar and loaded with Ghee. It just melts in your mouth and you just cant resist. You can even make a double colour Kesari. Just avoid adding food colour in one portion of Kesari and layer it.

10 mins
15 mins
25 mins

 Serves: 2


  • Rava/Semolina – ½ cup
  • Sugar – ½ cup
  • Ghee – ¼ cup
  • Water – 1 cup
  • Saffron food colour – a pinch
  • Cardamom powder – 1 tsp
  • Chopped cashews – 10
  • Raisins – 8


  1. Dilute food colour in 1 tbsp water and keep it aside.
  2. Heat 1 tsp ghee in a pan and roast cashews and raisins till light golden brown and keep it aside.
  3. In the same pan roast the rava till its colour changes slightly and a nice aroma comes from it. Transfer it into a bowl and keep it aside.
  4. Add water to the pan and when it starts boiling, lower the flame and add saffron water. Mix well.
  5. Add rava slowly and keep stirring. Make sure no lumps are formed.
  6. Now add sugar and mix well. Add ghee and keep stirring.
  7. When ghee starts leaving from sides, add roasted cashews and raisins, cardamom powder and mix well.
  8. Transfer the content into a serving bowl and serve it warm.



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