Rava Kesari | How to make Rava Kesari

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ByRitu Sharma
Created on 22nd Jul 2015
  • Rava Kesari, How to make Rava Kesari
Rava Kesariby Ritu Sharma
  • Rava Kesari | How to make Rava Kesari (29 likes)

  • 1 review
    Rate It!
  • By Ritu Sharma
    Created on 22nd Jul 2015

About Rava Kesari

Rava kesari is a popular south indian sweet made from semolina during the festive season. It's northern counterpart is sooji ka halwa.

Rava Kesari is an aromatic, flavorful and delicious dish which is very much popular in Andhra Pradesh. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Rava Kesari is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Rava Kesari at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 20 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Rava Kesari by Ritu Sharma in step by step with pictures so you can easily learn how to cook the perfect Rava Kesari at your home without any difficulties. Rava Kesari is one of the representative dishes of Andhra Pradesh which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
Rava Kesari

Ingredients to make Rava Kesari

  • ½ cup Rava/Sooji
  • 1 cup Sugar
  • 1 1/2 cups Water
  • 6 tbsp Ghee
  • 2 tbsp Cashewnuts and Raisins chopped
  • 7-8 strands of sSffron/few drops of natural food color
  • 1/4 tsp Cardamom powder
  • 1 cup Pineapple chopped into small cubes
  • 2 drops of Pineapple essence (optional)

How to make Rava Kesari

  1. Heat 1 tbsp ghee in a frying pan, roast cashewnuts and raisins. Take out, once done.
  2. Heat the remaining ghee and roast rawa till it becomes fragrant. Add 3/4 pineapple cubes and cook for a while.
  3. In another vessel, add water,vanilla essence and food colour. Bring them to a boil.
  4. Add the boiling water in the rawa. Once water is absorbed, add sugar, cardamom powder, raisins and cashewnuts. Cook till the rawa starts leaving the sides of the pan.
  5. Remove the pan from the heat and let it cool down, press the rava kesari into a mould now if desired.
  6. Garnish with pineapple cubes and serve.

Reviews for Rava Kesari (1)

Sathy Ramachandrana year ago