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Rava Kesari (Kesari Halwa)

Rava Kesari (Kesari Halwa)

Rava Kesari (Kesari Halwa)

Rava Kesari (Kesari Halwa) is a popular South Indian sweet dish which is a different version of Sooji ka Halwa. Rava Kesari is delicious and easy to make, usually made on festive occasions. This is a quick fix sweet especially if you have unexpected guests.
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dessert, Snack
Cuisine Indian
Servings 8 people

Ingredients
  

  • 1 cup fine sooji semolina
  • 3/4 cup sugar
  • 4 Tbsp ghee clarified butter
  • 2 Tbsp sliced almonds
  • 8 drops yellow food color
  • Pinch of saffron kesar
  • 1/8 tsp cardamom crushed, ilachi
  • 3-1/3 cups water
  • 1 Tbsp sliced pistachios pista for garnishing

Instructions
 

  • Boil the water with sugar, and cardamom powder in a pot over medium heat. Bring the syrup to boil, mix it making sure sugar is dissolve add the food color and mix. Set aside
  • Melt 1 tablespoon of ghee in a frying pan on low medium heat. Add the sooji, and almonds and roast stirring continuously, sooji should be light golden brown in color and will have a light sweet aroma. This should take about 7-8 minutes.
  • Add the syrup slowly, as you add the syrup to sooji water will splatter. Make sure there are no lumps. Cook for 2-3 minutes, stirring continuously. Add more water if halwa becomes very thick.
  • Add the remaining ghee 1 tablespoon at a time and cook for 3-4 minutes stirring continuously. Rava Kesari will start leaving the sides of frying pan. Rava Kesari will have a texture of thick batter.
  • Garnish the Rava Kesari with sliced pistachios, serve warm or at room temperature.

Notes

Treat yourself, serve Rava Kesari for breakfast with Aloo Puri , Dal Puri
Tried this recipe?Let us know how it was!

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12 thoughts on “Rava Kesari (Kesari Halwa)

  1. I made this dish using polenta flour (polenta bramata, I used 170 gr, also I added milk instead of water, butter instead of ghee, used only almonds and no cardamom because my sister hates it). It was good. It really is a sort of sweet polenta? Next time I want to add some soaked raisins and maybe a bit of lemon rind.
    Also if you use polenta you don’t need yellow food color because it’s already yellow.

      1. Hi Can I exchange polenta for semolina in these recipes to make a gluten free variant? Love the recipes Manjula!!

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