Rava Kesari (Kesari Halwa)

By: Manjula Jain

Serving : 8 people
Total Time :20 minutes

Rate this recipe:

5 from 1 vote

Rava Kesari (Kesari Halwa)

Rava Kesari (Kesari Halwa) is a popular South Indian sweet dish which is a different version of Sooji ka Halwa. Rava Kesari is delicious and easy to make, usually made on festive occasions. This is a quick fix sweet for parties as it is quick & easy to make especially if you have unexpected guests.

Rava Kesari

Ingredients

  • 1 cup fine sooji semolina
  • 3/4 cup sugar
  • 4 Tbsp ghee clarified butter
  • 2 Tbsp sliced almonds
  • 8 drops yellow food color
  • Pinch of saffron kesar
  • 1/8 tsp cardamom crushed, ilachi
  • 3-1/3 cups water
  • 1 Tbsp sliced pistachios pista for garnishing

Instructions

  • Boil the water with sugar, and cardamom powder in a pot over medium heat. Bring the syrup to boil, mix it making sure sugar is dissolve add the food color and mix. Set aside
  • Melt 1 tablespoon of ghee in a frying pan on low medium heat. Add the sooji, and almonds and roast stirring continuously, sooji should be light golden brown in color and will have a light sweet aroma. This should take about 7-8 minutes.
  • Add the syrup slowly, as you add the syrup to sooji water will splatter. Make sure there are no lumps. Cook for 2-3 minutes, stirring continuously. Add more water if halwa becomes very thick.
  • Add the remaining ghee 1 tablespoon at a time and cook for 3-4 minutes stirring continuously. Rava Kesari will start leaving the sides of frying pan. Rava Kesari will have a texture of thick batter.
  • Garnish the Rava Kesari with sliced pistachios, serve warm or at room temperature.

Notes

Treat yourself, serve Rava Kesari for breakfast with Aloo Puri , Dal Puri

Rava Kesari (Kesari Halwa)

Rava Kesari (Kesari Halwa) is a popular South Indian sweet dish which is a different version of Sooji ka Halwa. Rava Kesari is delicious and easy to make, usually made on festive occasions. This is a quick fix sweet for parties as it is quick & easy to make especially if you have unexpected guests.

  • 1 cup fine sooji (semolina)
  • 3/4 cup sugar
  • 4 Tbsp ghee (clarified butter)
  • 2 Tbsp sliced almonds
  • 8 drops yellow food color
  • Pinch of saffron (kesar)
  • 1/8 tsp cardamom (crushed, ilachi)
  • 3-1/3 cups water
  • 1 Tbsp sliced pistachios (pista for garnishing)
  1. Boil the water with sugar, and cardamom powder in a pot over medium heat. Bring the syrup to boil, mix it making sure sugar is dissolve add the food color and mix. Set aside
  2. Melt 1 tablespoon of ghee in a frying pan on low medium heat. Add the sooji, and almonds and roast stirring continuously, sooji should be light golden brown in color and will have a light sweet aroma. This should take about [timer minutes=8]7-8 minutes[/timer].

  3. Add the syrup slowly, as you add the syrup to sooji water will splatter. Make sure there are no lumps. Cook for [timer minutes=3]2-3 minutes[/timer], stirring continuously. Add more water if halwa becomes very thick.

  4. Add the remaining ghee 1 tablespoon at a time and cook for [timer minutes=4]3-4 minutes[/timer] stirring continuously. Rava Kesari will start leaving the sides of frying pan. Rava Kesari will have a texture of thick batter.

  5. Garnish the Rava Kesari with sliced pistachios, serve warm or at room temperature.

Treat yourself, serve Rava Kesari for breakfast with Aloo Puri , Dal Puri

Dessert, Snack
Indian

Comments

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    Didina
    April 23, 2020 at 9:40 am

    I made this dish using polenta flour (polenta bramata, I used 170 gr, also I added milk instead of water, butter instead of ghee, used only almonds and no cardamom because my sister hates it). It was good. It really is a sort of sweet polenta? Next time I want to add some soaked raisins and maybe a bit of lemon rind.
    Also if you use polenta you don’t need yellow food color because it’s already yellow.

    Rupali
    October 24, 2016 at 7:06 am

    It’s my Favourite

    Aditya
    October 20, 2016 at 2:00 pm

    Do we need to stir continuously or can we leave it on low flame?

      Manjula Jain
      October 22, 2016 at 9:47 pm

      Aditya, almost continuously

        Jody B
        March 4, 2017 at 4:52 am

        Hi Can I exchange polenta for semolina in these recipes to make a gluten free variant? Love the recipes Manjula!!

          Manjula Jain
          March 5, 2017 at 10:52 am

          Jody, polenta will be good substitute for semolina for this recipe

    Meera
    October 17, 2016 at 7:01 pm

    It seems your video is different than your written receipe

      Manjula Jain
      October 18, 2016 at 11:37 pm

      Meera, please tell me where I go wrong

    Lakshmi govada
    October 15, 2016 at 11:10 pm

    Very nice and easy sweet preperation.
    Thanks

    Coomar
    October 15, 2016 at 11:44 am

    Instead of water for Halwa, try milk it is yummy.

      Manjula Jain
      October 16, 2016 at 11:48 pm

      Coomar, good suggestion

    Jaya Sharma
    October 15, 2016 at 12:46 am

    Wow nice dessert recipe and prepared in just 20 minutes.

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