Here’s another quick and easy, eggless, no-bake dessert for you. Rava Kesari is a South Indian Sweet made with Semolina and Saffron. It is especially prepared during festivals and poojas, but can also be prepared in a jiffy as a last-minute dessert option.
The first time I had a taste of this dessert was when I was in college at Tamil Nadu. I am picky in eating and I didn’t develop a taste to the Tamil Nadu cuisine. However, I loved the rava kesari which was prepared in college hostel every Sunday and needless to say, I loved it. I remember asking for a second or even third serving, shamelessly.
It is similar to Sooji ka halwa which originally is from the northern parts of the country. But the main difference is that, Rava Kesari is usually orange in color, of course since it calls for adding artificial colors. I do not like using artificial color or flavors for cooking and hence went with adding saffron to get that tint of golden yellow so that it also gives a nice aroma and flavor to the dessert.
I have used sugar to prepare this. But, it can be made with condensed milk as well.
There are different types of Rava Kesari- like Pineapple kesari, Apple Kesari, Banana Kesari or Semiya Kesari. This is by far the easiest and my favorite.
So here’s a step-by-step recipe for Rava Kesari.
[tweetthis]Let’s welcome #Navrathri with delicious Rava Kesari #eggless #nobake #dessert[/tweetthis] Print
Rava Kesari
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
Ingredients
- Semolina/Rava- 1 cup
- Sugar- 1 cup
- Ghee – 2 tbsp
- Water – 2.5 to 3 cups
- Cardamon powder – 1/2 tsp
- Cashews/Raisins/Almonds – as needed
- Saffron – a pinch
Instructions
- In a pan, roast semolina on medium heat. Keep aside. Make sure not to discolor the semolina.
- Add a tbsp of ghee and roast the dry fruits. Keep aside.
- To the same pan, add water, sugar and bring to a boil. Add saffron and mix.
- Add the roasted semolina and mix well, careful to break all the lumps.
- Cover and cook for about 7-8 mins, stirring occasionally in between.
- Garnish with dry fruits and serve hot.
Notes
You can also add a tsp of rose water while adding the roasted semolina to boiling water.
Nutrition
- Serving Size: 4
For that great presentation, put the dessert in a ghee-greased dessert bowl or mold and upturn it. You can also keep them in a greased plate and cut into pieces of desired shapes.
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One of my favourite dishes actually. It’s part of the chow chow bath breakfast item at the canteen, and I love the taste. 🙂 Pleasantly surprised to come across it on your blog, T.
This is very tempting and easy to prepare. Will share it with mom and ask her to prepare it though during Navratris. Thanks for this lovely sweet dish. 🙂
Woah! This looks so very tempting! Made my mouth water! 🙂
This looks yum, Shalini. I have almost always had it outside. It’s time I tried making it at home.
Yes please. 🙂
Thanks for dropping by, Rachna!
New to me, I’ve created an Indian Food board on Pinterest. Pinned!
Thanks very much, Alana 🙂
That’s my favorite, first tasted when I was in Bangalore. Always make it a point to eat it when I’m there. Thanks for sharing.
In north we make suji halwa which is similar to this ..the only difference is water and milk. I heard about it after coming to Bangalore. Will try it too with your recipe 🙂
looks yummy activates my taste buds will surely try
I love kesari so much be it rava kesari, pineapple kesari or fruit kesari. My mom makes rava kesari often at home. This is something which I can make and I have made without anyone’s help as I love making sweets.
This looks so cool ..m sure must have tasted yum too
I love eating this and it has been a while since I had some! Now I have cravings for this.
I prefer to add saffron too. Your lovely post reminds me that it’s too long since I’ve made it!
Being a South Indian myself, this is the most common sweet delicacy which is prepared for festivals and otherwise. Loved the way you have presented it. Thanks for the recipe, bookmarked for later.
This looks very good and perfectly in sync with what our Rava Kesari is 🙂 Great job! I just might make it this time. Not very good with sweets but this is tempting!
I like how you have presented it on the banana leaf! I will do this some day!
Thanks, Tina. That’s actually a plate. When I saw it in a supermarket I thought it would do justice to my posts 😀