October 21, 2014

Rava Kesari

Rava Kesari is the traditional sweet cuisine of South India which is made on festival days and for pooja. This sweet is often made when we have unexpected guests since it can be made easily within a very short time. This delicious sweet is served along with Hot Bajjis and filter Coffee usually. In many small hotels in our district even today hot kesari is sold wrapped in small pieces of banana leaf....


Also see my special Diwali sweet Thiribagam


Ingredients for making Rava Kesari


Roasted Rava

Rava (Semolina) 1 cup

Sugar 1  1/2 cups

Water 2 cups

Ghee 3/4 cup

Cardamon powder 1/2 teaspoon

Cashews and Food colour



Method for making Rava Kesari:


In a kadai roast the rava with 2 tea spoons of ghee to light brown colour. Very easily rava will get burnt. So roast patiently keeping the flame in low.Keep it aside.

In a broad heavy bottomed pan heat 2 cups of water.

While the water is boiling,  in another stove dissolve the sugar with half cup of water. Keep the stove in low flame. When the sugar dissolves and the syrup becomes sticky after boiling switch off the stove. No need for any string consistency.

When the water boils add the rava and keep stirring without any lumps. When the rava is cooked and comes to dough consistency add the sugar syrup to it and keep stirring.

As soon as you add sugar syrup the boiled rava forms into lumps. but while the mixture thickens by stirring they will disappear.

Add the food colour while stirring. Add ghee at intervals. Add Cardamon powder. When everything mixes well and forms a thick consistency without sticking to the bottom and sides of the Pan , the Kesari is ready.

Fry the cashews in ghee and add.

Note: Some times when theRava is cooked in Sugar syrup water, It remains uncooked.To avoid this rava is cooked separately in water and sugar syrup is added after.Add just half cup of water to dissolve water .


Also see other Diwali recipes: Asoka ,Thengai Theratipaal, Okkarai, Coconut burfi, Diamond chips, Vellai Thenkuzhal



  1. good steps but if you add half of the ghee while roasting the rava ,then there will be no lumps