Rava Kesari (Kesari Halwa)

By: Manjula Jain

Serving : 8 people
Hover over serving size and use the slider that appears to adjust serving size
Prep Time :5 minutes
Cook Time :15 minutes
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

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.
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert, Snack
Cuisine Indian
Servings 8 people

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
Tried this recipe?Let us know how it was!

Comments

Comment policy: We love comments and appreciate the time that readers spend to share ideas and give feedback. However, all comments are manually moderated and those deemed to be spam or solely promotional will be deleted.

    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.