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Rava Kesari (Semolina Pudding)
By
DK
on Jan 04, 2011
One of the most basic and loved sweets in the whole of India - Semolina Pudding. The North Indians refer to it as Sooji or Suji Halwa while the South Indians know it as Rava Kesari or simply Kesari. As I mentioned, it is one of the simplest sweets to make among the myriad (and complicated!) Indian sweets. Gets done in a jiffy, involves minimal ingredients and the effort is minimal. For all the "minimum" so and so, the taste is par excellence. It is one of our favorites and is among the rare sweets we like. The amount of sugar can be adjusted to your liking and that makes it easier for us to use as little as possible.
Its a very forgiving recipe and is hard to mess up. However a little care (see tip in the middle of the step) can make it extra delicious. Its also versatile - in the sense that different flavor essence can be added to give a special twist - so its like eating a different sweet every time. I find in many restaurants that Pineapple flavoring seems to be popular.We personally like it plain with just the hint of saffron. I LOVE adding lots of roasted cashews. Something about that delicious nutty crunch along with soft semolina seems to strike the right balance in my palate. This recipe comes specially for prasanthi, a 14 year old sweetheart who wants to surprise her mom. (Bless her! I was too busy eating at her age to bother learning cooking! Hugs). Starting out the year 2011 on a sweet note.
Basic Information
Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 2 people
Ingredients
- 1/2 cup Semolina (Rava, sooji)
- 1 cup water
- 1 cup Sugar
- 1-2 tbsp broken cashews
- 2-3 tbsp Ghee (clarified butter)
- 1/4 tsp cardamom powder
- pinch of saffron
- few drops of food coloring (optional)
- few drops of flavor essence like pineapple, mango, rose etc (optional)
Method
1
In a skillet heat the ghee. Roast the cashews until brown.
2
Remove the cashews and set aside.
3
In the same pan, roast the semolina for 2-3 mins in low flame. It will start being aromatic. The purpose for doing this slow roasting is dual. One for avoiding lumps while adding water later and also to get rid of the rawness of the semolina. Alternatively bring the water to a boil.
4
Now slowly add the water to the semolina,
5
making sure to keep stirring the pan
6
so that the semolina does not form into lumps.
7
The semolina should be completely cooked and you can find it out by touching it. It will be soft, will not stick to the sides and will come together as one mass.
8
At this point add the sugar. Make sure to add sugar only after the semolina is well cooked.
9
Sprinkle it over evenly on the surface.
10
Keep stirring while the sugar melts.
11
and comes together into a thick pudding like consistency.
12
At this point add the saffron, cashews and food coloring if using (I added 1 drop of food coloring this time. I usually don't.) You can also dissolve the saffron in few drops of hot milk and add it.
Tips:
For different tastes/variety you can add few drops of essence at this stage like pineapple, mango, rose, vanilla etc.
Remove from pan and Serve it hot garnished with cashews if desired.
And then...what else..DIG IN! :)
And then...what else..DIG IN! :)
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23 Responses to “Rava Kesari (Semolina Pudding)”
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i love this sweet dish
Made it today! Loved it! This is my favorite sweet dish!
I made this recipe on Durga Ashtami……..it was really nice prasad.
I loved your website. A very friendly interface. Great!
Really ur clicks makes simpla rava pudding a rich sweet dish oh lovly all the best
I add banana also to give different taste and as well it reduces the sweetness. I also make with milk which tastes better than just using water.
I made this recipe and it came out very well. My husband and daughter who dislike rava; has started to like it. Its all b’cause of your recipe. Thanks.
Definitely reminded me of my mom’s Indian friends that took care of me when my parents had to take emergency leave to attend some matter. It was the first time I tasted Indian sweet… I mean really sweet as I was not use to candy or chocolates – my parents are very strict on sugary food but occasionally they allowed
Sweet memories!
Thank you for this great recipe. It was quick and delicious! I also added a bit of maple syrup for the smell and taste.
The pics are so amazing , that simple suji halwa also looks so tempting…love all ur recipes and the way you press t them…grt job…best luck..
Your recipes are excellent & clear to understand. It really helps a lot for people who are new to cook…
thanks a lot
i love suji ka halwa without milk, it goes perfectly with plain roti or paratha! yummm yours look divine
i love all ur recepies thank u so much for sending me all this wonderful information i try them for my family and we enjoy then thanks a million
I love suji ka halwa (rawa kesri/ rawa sheera) with milk, too. And for pineapple flavor, try adding half a cup of fresh pineapple, finely chopped; when you add sugar. Roasted cashews are a must, of course!!!
my favourite sweet dish and love tor presentation.
Love it anytime..
Love the rawa kesari in the Ramekins. Looks delicious.
The rawa kesari looks divine DK. Ans super clicks too
I love semolina pudding, I like milk in mine too, much richer. Looks fantastic, love the cashews, never had it that way.
-Gina-
I prefer to use milk instead of water as I feel it gives a richer taste.. The clicks are super!