Rava Kesari



  • 1 cup semolina (fine rava)
  • 1 cup sugar
  • 2 1/2 cups milk
  • 2 pinches saffron strands OR yellow food colouring
  • 2 tbsps ghee
  • 1/4 cashews
  • 1/4 cup raisins


  1.  Heat the ghee on low-medium and fry the cashews until slightly brown.  Add the raisins and fry until they swell up.  Remove from heat and set aside.
  2.  Add the rava to the remaining ghee and roast it lightly until the aroma rises from it.  Mix in the sugar with the rava.
  3. Heat the milk in a separate container, and start pouring it into the pot containing the rava while stirring consistently with the other hand to prevent lumps from forming.  Also, add the **saffron strands or food coloring and the fried cashews and raisins at some point while stirring.
  4. Once the milk has been fully incorporated, turn off the heat and let sit for a while.
  5. Transfer to a flat plate and spread evenly to cover the plate.  Let the mixture cool completely as it will solidify.  Cut into diamond-shaped pieces and serve.

**If using saffron strands, leave it in a tbsp of warm water for a couple of hours before adding it to the mixture.

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