Rawa (Sooji) Kesari is one of the traditional sweet variety in every Indian Kitchen. It is one of the simplest sweet dish to learn and do easily even for teens. Rava kesari is the first sweet recipe I learnt from my mom during my collage days. Very quick and instant sweet dish to treat our family and guests. We all prepare this Rava kesari for many occasions including festivals, events or simple parties.
Tips to make perfect Kesari
- Roasting Rava in Ghee helps to get flavorful, crunchy and tasty Kesari.
- Stirring continiously while adding sooji in the water is very important. Otherwise this will form lumps which is not good for Kesari. Keep stirring till the Kesari nicely mixed with water
- We usually follow the ratio of 1:2:3 (1 cup of Rava : 2 cups of sugar : 3 cups of water). This gives a perfect kesari with right blend of taste and texture.
Other Variations of making Kesari
- Pineapple Kesari
- Kesari made using Wheat Flour
- Aval Kesari
- Mango Kesari
- Semiya Kesari
- Milk Kesari (Sheera)
Recipe Card to make Rava Kesari
Rava Kesari Recipe | Kesari Bath
Equipments Needed
- Heavy Bottomed Pan
Servings: 4 people
Calories: 223kcal
Rava Kesari is a popular and easy dessert in Tamil Nadu made using Rava (Sooji / Semolina), Sugar and Ghee. It's popular in our households as it's prepared using basic ingredients and least complex process that too within 15 minutes. Let's learn how to make Keasari quickly and easily without lumps
Print Recipe
Ingredients
- 1 cup Semolina (Sooji / Rava)
- 2 cups Sugar
- 3 cups Water
- ¼ cup Ghee
- 1 handful Cashews
- 1 pinch Cardamom Powder
- 1 pinch Kesar (Saffron) Colour
Instructions
- Pour little ghee in a pan and keep it in flame and fry the cashew nuts till they become golden brown colour and keep it aside in a plate.
- Add 3 cups of water to another sauce pan and bring it to boil.
- To the pan, add the Rava and fry for sometime in the ghee till we get nice aroma color and we get a nice aroma
- Add the hot boiling water to the Rava in the pan and stir well and keep the flame low and allow the Rava to cook.
- When the Rava is cooked, add sugar to the pan and mix well. Adding sugar, makes the rawa to get diluted again, so do not panic, keep the flame low and keep stirring till the rava again starts to thickening.
- Add cardamom powder and kesar color and mix well. Finally add ghee and stir it evenly and add the cashew nuts and switch off the flame. We can exclude kesar color and go naturally by adding saffron strands in the hot water
- The mouth-watering Rava / Sooji Kesari is ready to serve.
Notes
- We can avoid kesar color and add saffron threads soaked in warm water instead.
- Coarse Sooji would be much perfect than fine sooji
- Keep stirring continuously to prevent lumps
Nutritional Info
Nutrition Facts
Rava Kesari Recipe | Kesari Bath
Amount Per Serving (100 grams)
Calories 223
Calories from Fat 54
% Daily Value*
Fat 6g9%
Cholesterol 8mg3%
Sodium 80mg3%
Carbohydrates 42g14%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Rava Kesari:
- Pour little ghee in a pan and keep it in flame and fry the cashew nuts till they become golden brown colour and keep it aside in a plate. To the pan, add the Rava and fry for sometime in the ghee till we get a nice aroma
- Add water to another sauce pan and bring it to boil. Add the hot boiling water to the Rava in the pan and stir well and keep the flame low and allow the Rava to cook.
- When the Rava is cooked, add sugar to the pan and mix well. Adding sugar, makes the rawa to get diluted again, so do not panic, keep the flame low and keep stirring till the rava again starts to thickening.
- Add cardamom powder and kesar color and mix well. Finally add ghee and stir it evenly and add the cashew nuts and switch off the flame
- The mouth-watering Rava / Sooji Kesari is ready to serve.
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| Rava Kesari Recipe | Sooji Kesari Recipe | Semolina Kesari Recipe |
