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rava kesari recipe
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4.81 from 31 votes

Rava kesari recipe

Rava kesari recipe, learn how to make south Indian sweet rava kesari with tips and tricks to make it without lumps, step by step pictures.
Prep Time5 mins
Cook Time30 mins
Course: Sweets
Cuisine: Indian
Servings: 20 pieces


  • ½ cup Rava/ sooji/ semolina
  • 1 cup Sugar
  • 1 & ½ cups Water
  • ¼ cup Ghee
  • 1 cardamom powdered
  • 8 Cashews
  • 1 pinch Kesari colour


  • Heat a pan, add ghee and roast the cashews in medium flame. Once golden and crisp, drain from ghee and set aside.
  • In the same ghee, add rava.
  • Fry in medium flame, with constant stirring until a nice aroma comes (the rava will start turning golden brown here and there).
  • Transfer the mixture to a plate and set aside.
  • Add water to the pan and bring to boil. Add the fried rava little by little to the boiling water and keep stirring simultaneously.
  • Eventually, you can also side by side boil measured water needed for the recipe and add it to the roasted rava saving the transfer.
  • Take care no lumps are formed, keep in medium flame and stir well.
  • Keep in low flame and cook covered for 4 minutes or until the rava gets cooked well.
  • Add sugar, kesari colour (please use natural food colour) and keep the flame in medium and stir well.
  • Some times, when you add sugar and mix, immediately you may find very few lumps or tiny lumps, but don't panic, stir well in a way to mash those lumps, it gets mashed well in the heat.
  • Stir in medium flame for 4 minutes or still the kesari forms as a whole mass (doesn't stick to the pan at all).
  • Add ghee fried cashews, cardamom powder to this if desired.
  • Optional : Grease a plate with ghee and spread the kesari in it and after cooling down, cut out as diamonds with a knife.


  • Make sure to roast in low flame or medium flame without changing colour.
  • Stir briskly to avoid lumps. In case lumps are formed, mash it immediately with ladle.