How do I keep rava kesari from going lumpy?

Roast the rava gently in Anveshan ghee first, then add hot water in a steady stream while stirring continuously so it absorbs evenly without lumps.

How much saffron does this recipe need?

Just a pinch of Anveshan saffron, soaked in a little warm milk or water, is enough to give the kesari its golden colour and fragrance for 4 servings.

Can I use khandsari instead of regular sugar?

Yes, this recipe uses 1 cup of unrefined Anveshan khandsari in place of refined sugar, which dissolves smoothly and gives a clean, mellow sweetness.

How long does rava kesari take to make?

It needs about 5 minutes of prep and 20 minutes of cooking, making it a quick festive dessert.

Rava Kesari

Name: Rava Kesari
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup Rava (semolina); 0.33 cup Ghee; 1 cup Khandsari; 1 pinch Saffron; 2.5 cups Water; 2 tbsp Cashews; 2 tbsp Raisins; 0.5 tsp Cardamom powder

Rava kesari is a fragrant South Indian semolina pudding where roasted rava is cooked with water, sweetener and ghee into a soft, glossy halwa, gilded with saffron. This version is cooked in nutty Anveshan bilona ghee, infused with strands of pure Anveshan saffron and sweetened with unrefined Anveshan khandsari instead of white sugar. Quick to make in about 25 minutes, it serves four and is a classic festive sweet finished with ghee-fried cashews and raisins.

Time breakdown

Prep Time5 min

Cook Time20 min

Total Time25 min

Ingredients

Rava (semolina)
Water
Cashews
Raisins
Cardamom powder

How to Make Rava Kesari

1
Soak the Anveshan saffron strands in 2 tablespoons of warm water and set aside to bloom.
2
Heat half the Anveshan ghee and fry the cashews and raisins until golden, then remove and reserve.
3
In the same pan roast the rava on low heat for 4-5 minutes until fragrant but not browned.

Tips for the Best Rava Kesari

✓Keep the water-to-rava ratio generous so the kesari stays soft and does not dry out.
✓Fry the cashews and raisins in Anveshan ghee first, then stir them in at the end.

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