Rava Kesari


Kesari or Rava halwa as we call it in our homes, is one of the most common sweets made in most Indian homes. I hadn’t made it in quite some time at home. But when you go to South Indian restaurants and order thali, mostly the dessert served would be Kesari.

Whenever I have it from restaurants, is when I realize how much I like this thing 😛 Specially in restaurants, they add a looot of ghee/oil to make it very very soft. I made it at home last week, but I couldn’t go beyond 8 tbsp of ghee. My brain started analyzing how much unhealthy it is when I was adding more and more ghee 😀 So to be peaceful while relishing the dessert, I restricted the amount of ghee I put. But for restaurant style kesari, I would suggest you put more ghee so that it gets that texture and consistency!! Having said that, I didn’t miss the kesari immersed in ghee while I was having my home made version 😛


Note: Cup used for measurement is US measurement cup, 1 cup = 237 ml

Fine Sooji/Semolina/Rava – 1 cup
Sugar – 1.25 cups(I put only 3/4th cup since I don’t have a sweet tooth)
Ghee/Clarified butter – 1 cup
Cardamom powder – 1/2 tsp
Water – 1 cup
Food Color(Yellow)(Optional) – 1 pinch


1. Heat ghee in a saucepan and lightly roast sooji/semolina.
2. Meanwhile heat the water in microwave, ready to be poured into the saucepan once the semolina is roasted.
3. Pour the hot water slowly into the saucepan and keep stirring well so that semolina doesn’t form lumps.
4. Add food color, sugar and cardamom powder and mix it well.
5. Continue to stir and be careful as the semolina mix can splutter. Keep stirring till rava cooks well.
6. Once the sugar melts and the rava doesn’t stick to your hands/fingers/pan anymore, remove it from stove.
7. Transfer it to a greased flat plate and give the Semolina halwa/Kesri the shape you desire. Using a knife draw diagonal lines to make it diamond shaped.