Rava kesari is the sweet Tamil households make when guests arrive without notice or when a small offering is needed for a pooja. It takes under half an hour, uses only pantry staples, and it is the sweet served at almost every South Indian wedding breakfast alongside ven pongal and vada. The name comes from kesar, the saffron that gives it its traditional orange-gold colour.
Well-made kesari is soft, glossy and melt-in-the-mouth, with each grain of semolina distinct and coated in ghee. It should not be gluey or dry. The flavour is buttery and sweet with cardamom, and the fried cashews add crunch. Pineapple or banana kesari are popular variations using the same base. A spoonful is often the first thing served at a South Indian wedding.
At a glance
| Region | Tamil Nadu |
|---|---|
| Cuisine | Tamil |
| Diet | Vegetarian |
| Course | Dessert |
| Prep time | 5 minutes |
| Cook time | 20 minutes |
| Total time | 25 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | No |
| Key ingredients | semolina / ghee / sugar / saffron / cashews |
Ingredients
- 1 cup fine rava (Bombay rava / semolina)
- 1/2 cup ghee, divided
- 12 cashews, halved
- 1 tbsp raisins
- 2.5 cups water
- 1 cup sugar (up to 1.25 cups if you like it sweeter)
- a generous pinch of saffron, soaked in 2 tbsp warm milk
- pinch of orange food colour (optional)
- 1/2 tsp cardamom powder
- pinch of salt
Method
- Heat 2 tbsp ghee in a heavy kadai on medium-low heat. Fry the cashews until golden, then the raisins until they puff. Remove and keep aside.
- In the same ghee, add the rava and roast on low heat for 6-8 minutes, stirring continuously, until aromatic and each grain looks dry and separate. It should not change colour much.
- Meanwhile bring 2.5 cups water to a rolling boil in another pan with the saffron milk and food colour if using.
- Reduce the heat under the rava to the lowest setting and pour in the boiling water slowly, stirring all the time. It will splutter, so stand back.
- Keep stirring for 2-3 minutes until the rava absorbs all the water and turns thick. Cover and cook on low heat for 2 minutes so it cooks through.
- Add the sugar and a pinch of salt. The mixture will loosen and turn liquid again; keep stirring on low heat for 4-5 minutes until it thickens.
- Add the remaining ghee a spoon at a time, stirring after each addition, until the kesari is glossy and starts to leave the sides of the pan.
- Stir in cardamom powder, fried cashews and raisins. Serve warm, or press into a greased plate and cut into pieces once set.
Tips
- Add sugar only after the rava is fully cooked; sugar added earlier stops the semolina from softening.
- The water must be boiling when added, or the kesari turns lumpy.
- Use 1:2.5 rava to water for soft kesari, 1:2 if you want firm pieces that can be cut.
Serve with
Ven pongal and medu vada for a classic South Indian festive breakfast.