Kesari recipe, sometimes also called as Rava Kesari, is a well known pudding recipe among Indian households. In case you don’t know, it is another version of Sooji Halwa or Sheera prepared in North India.
Made with Semolina, this pudding does not require many ingredients and takes considerably less time to cook. You can actually prepare it in just 10-12 minutes if you have all things in place.
And, this could also be an important reason why you’ll see it on engagement as well as wedding menus.
It can be served as Naivedya on special festive occasions like Navratri and Janmashtami. You may also end your fast with this delightful dish, which helps your famished body with quick supply of energy.
- Also Read: Vrat Recipes
Although Rava Kesari is consumed when relatively hot, I prefer to refrigerate it before eating. Some of you might find this habit a bit odd, but that’s how I like to enjoy most of our Indian dessert dishes. If you haven’t tried it yet, try it now. I’m sure you will like it.
For this recipe, I want to share just two quick roasting related tips that will enhance the flavor and texture quality of the dessert. Please check them below.
Roast the dry fruits –
As we all know, the roasted nuts always taste better than normal ones. These dry fruits will bring really nice crunchy texture to your Rava Kesari.
If you don’t have time to roast them, you can completely skip this process. Simply add the chopped pieces along with milk as posted in the recipe.
Roast the rava –
Yes! You need to roast the rava as well. Do not directly pour the milk in it. Make sure you roast it properly in ghee.
Now, let’s learn to make this recipe at home –
Total Time – 30 minutes
Serves – 3-4 people
- Ghee – 2-3 tablespoon
- Rava/Semolina – 1 cup
- Milk – 2 cups
- Sugar – 5-6 tablespoon (Add more if needed)
- Kesar/Saffron Strands – 1/2 teaspoon
- Cardamom Powder – 1/2 teaspoon
- Cashew Nuts – 6-7 nos, sliced in halves
- Pistachios – 4-5 nos, sliced
1. Prepare ghee in a heavy bottom pan on medium flame.
2. When the ghee is melted, add the rava and roast it nicely for 3-4 minutes.
3. Once the rava changes its color to light brown, add the sugar and milk in it.
4. Add the roasted nuts and cardamom powder in this mixture. Mix them thoroughly and keep stirring for 2-3 minutes more.
5. Reduce the flame, and add the Saffron milk or food color in nearly done Kesari rava.
6. Put the lid on and slowly cook the rava for another couple of minutes.
Note – Do not keep it on the flame for too long. Just take it off the heat when the mixture looks like thick batter. Rava cooks even after you switch off the flame, so do keep an eye on it.
7. Check the consistency and taste. If it has become thick, add few tablespoons of milk in it.
8. Garnish it with 2-3 saffron strands and serve hot.
Alternate Method of Making Rava Kesari
Some people also prepare this delicacy in different style. Here’s how they do it –
1. Prepare the roasted rava in a pan with ghee.
2. On the other flame, boil 2 cups of water/milk and add sugar in it.
3. When your rava is light brown, pour the hot sugary water/milk. Stir quickly and follow the remaining steps as posted above.
What do you think about this method?
I, personally, don’t see it useful. It requires more utensils and heat, which I don’t think is a great idea in any way.
Variations for Rava Kesari
There are a couple of things you could try out with the original recipe i.e. Fruit Kesari & Semiya Kesari. Here are some useful tips for you –
Pineapple Kesari –
Pineapple is a refreshing fruit, and it tastes quite good with Kesari recipe. Generally, you will find this dish in family parties as an authentic Indian dessert.
Here’s how you can make it –
- Chop the Pineapple into tiny pieces.
- Now, heat some water in a pan and add these pieces in it.
- When the pieces begin to dissolve in water, switch off the flame and pour the mixture in roasted rava.
- Follow the remaining process as mentioned above.
Tip: For instant flavor, use pineapple juice instead of plain water.
If you don’t like Pineapple much, you can make Apple, Banana, Strawberry and Mango Kesari in same fashion.
Semiya Kesari/Vermicelli Kesari –
Semiya or Vermicelli can also be used to prepare this delicacy.
Replace them with Semolina and you will have your new version of Kesari ready to eat.
Also, try the aforementioned flavor options with this variety, and let me know how it turns out.