Recipe: Rava Kesari

Also known as sojji in Tamilnadu, ksheera in marathi and kesari bath in Karnataka and sooji ka halva in UP. Sojji and bajji used to be the main snacks served during the girl seeing ceremony in Tamilnadu.

Rava (semolina): 1 cup
sugar: 1.5-2 cups
cashewnuts: 10-12
raisins: 15-20
ghee: 4 tbsp or more
orange food color (kesari): a pinch
saffron: a pinch (optional)
cloves: 3-4 (optional)

Heat 1 tbsp of ghee in a thick bottomed pan, fry the broken cashews and raisins (and optional cloves) and keep aside. Add another tbsp of ghee and fry the rava to a light pink color and keep aside. Heat 3 cups of water in the same pan, add the coloring and the saffron when it comes to a boil. Add the rava slowly, constantly stirring, and mix well. Allow the rava to be cooked at medium heat. The rava has to cook well. When it is fully cooked, add the sugar and stir well. When the sugar is fully dissolved, add the remaining ghee. Keep stirring until the rava starts leaving the sides of the pan. Garnish with the fried cashews and raisins and cardamom powder.

In Karnataka, while the water is boiling they add Β½ cup of finely cut pineapple pieces and cook the semolina and pineapple together and then proceed as above. In Maharashtra, they don’t add the food color but they cook the rava in milk. Kannadigas love khara bath and kesari bath for breakfast.


27 thoughts on “Recipe: Rava Kesari

  1. I tried your pineapple kesari recipe for tamil new year and it came out great! Thanks for sharing your recipe πŸ™‚-Nandini


  2. Today I made your recepie.. it came out really well. Since we have sugar, i added sugar free tablets instead of sugar. Thanks for the recepie…!!!


  3. Hi Paati,

    Thanks for the recipe. But, ravai lumps prevent panrathukku, fry panna ravaiku boiling water add pannen, my mom's suggestion. I had tried rava uppma earlier and ravai lumps form aachi.



  4. Hi

    You can very well make this at night and eat the next morning. Actually it keeps good for upto 3-4 days at room temperature and upto a week if refrigerated(that is if it lasts that long:) )



  5. Hello, I just tried the rava kesari from your blog and it came out well! however it didnt come out as well as my mother-in-law's kesari:),& as per my husband, amma has done this a thousand times while mine was a first attempt and I will soon get there:)

    Thanks for the recipe


  6. Hi Zo-Ya

    I am sure your husband is right. Before long you will prepare as a good a rava kesari as mon-in-law's(perhaps, better than that – if I may say so:))

    Best wishes


  7. Hi, Thanks for the recipe. Actually,I had only less then a cup of sugar left in the store, so the total volume turned out to be too less…. even for 1 person (for someone like me who loves food). Didn't add colour, added too much cashew and raisin. Added sugar before the rava was properly cooked, then cooked it for a long time in low flame… added cinnamon before taking out of the pot.
    The kesari is sitting in front of me in a small vessel to cool. By the taste of the remains in the pot, I have a feeling it will be over before it cools πŸ˜‰


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