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
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.
Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu
Equipments Needed
Heavy Bottomed Pan
Cook Time: 15 minutesminutes
Total Time: 15 minutesminutes
Servings: 4people
Calories: 223kcal
Author: Sowmya Venkatachalam
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
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 223Calories 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.
Thank you for this recipe. I just made it, but I reduced the sugar to about 1.25 cups – but still the dish turned out oversweet. Please check if the sugar should be made the same quantity as the rava. Thanks!
Hi, Hasmita, This proportion is correct. My MIL has been using this for around 40 years. Even whenever I make Kesari with this proportion It would turn perfect and I have never experienced oversweetness.
i too felt it was little too sweet and one cup rava to one cup sugar would have been perfect. i am married to a south Indian and my in-laws make it too but less sweeter than this (i don't know the proportion though). I stay in states and wanted to make some kesri and it late to call India and ask my MIL so followed this recipe. i even added a pinch of salt….it was little better but still very sweet….i was in Bangalore and had it quite often as it was one of my favourate but never was it this sweet…..i think its a typo or may be some people eat lot of sugar :(.
this is very sweet….everything was perfect but the sugar should have been one is to one (rava and sugar)….i have had it quite often and never had such a sweet one :(. my in-laws are also south indian and they don't give so much sugar….may be its a typo 🙁
I checked with my MIL and she is still using the same ratio whenever she is doing this kesari. If you feel it is of more sweet,pls reduce 1/2 cup and try next time.
Hi Padmini
First switch on the IP in saute mode. Add ghee and fry cashews, raisins, almonds and then add sooji and fry for 2 mins. Switch off the saute mode. Add sugar, half of ghee cardamom powder and mix well. Then add 3 cups of hot water and mix well. Close and turn the knob to sealing position and pressure cook for 3 mins. Allow NPR for 10 mins and then force release pressure. Rava Kesari will be ready. Add rest of ghee and mix well.
I should definitely tell this here, i tried Rava Kesari with the same proportion as given above, couple of times.. all the times it was awesome.. It came out very well.. Everyone asked the recipe… Thank you so much for all the recipes.. Especially, Rava kesari recipe proportion is awesome.. 🙂
How to make rawa kesari as pieces? In what consistency should i take the sugar syrup for that?
Thank you for this recipe. I just made it, but I reduced the sugar to about 1.25 cups – but still the dish turned out oversweet. Please check if the sugar should be made the same quantity as the rava. Thanks!
Hi, Hasmita, This proportion is correct. My MIL has been using this for around 40 years. Even whenever I make Kesari with this proportion It would turn perfect and I have never experienced oversweetness.
i too felt it was little too sweet and one cup rava to one cup sugar would have been perfect. i am married to a south Indian and my in-laws make it too but less sweeter than this (i don't know the proportion though). I stay in states and wanted to make some kesri and it late to call India and ask my MIL so followed this recipe. i even added a pinch of salt….it was little better but still very sweet….i was in Bangalore and had it quite often as it was one of my favourate but never was it this sweet…..i think its a typo or may be some people eat lot of sugar :(.
this is very sweet….everything was perfect but the sugar should have been one is to one (rava and sugar)….i have had it quite often and never had such a sweet one :(. my in-laws are also south indian and they don't give so much sugar….may be its a typo 🙁
I checked with my MIL and she is still using the same ratio whenever she is doing this kesari. If you feel it is of more sweet,pls reduce 1/2 cup and try next time.
I have a doubt. Will coconut powder be added for Rava Kesari?
No, We don't add coconut powder for rava kesari
Thanks for the superb recipe, the sugar amount that you have asked to add is giving just the perfect sweetness, thanks again, keep up the great work!
Awesome and simple way of explain in the site.try it https://www.youtube.com/watch?v=RUmVbuzzbD4
https://www.youtube.com/watch?v=dWVPgx3cXNs
Thanks for the recipe. I prepared it today and it came out very well. My whole family enjoyed it.
Thanks for the feedback.
Can u narrate how to do it in instant hotpot?
Hi Padmini
First switch on the IP in saute mode. Add ghee and fry cashews, raisins, almonds and then add sooji and fry for 2 mins. Switch off the saute mode. Add sugar, half of ghee cardamom powder and mix well. Then add 3 cups of hot water and mix well. Close and turn the knob to sealing position and pressure cook for 3 mins. Allow NPR for 10 mins and then force release pressure. Rava Kesari will be ready. Add rest of ghee and mix well.
I should definitely tell this here, i tried Rava Kesari with the same proportion as given above, couple of times.. all the times it was awesome.. It came out very well.. Everyone asked the recipe… Thank you so much for all the recipes.. Especially, Rava kesari recipe proportion is awesome.. 🙂
Thanks a lot so glad to hear 😊🙏