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    You are here: Home / RandomPosts / Kesari Recipe | Rava Kesari Recipe

    Kesari Recipe | Rava Kesari Recipe

    Last Updated On: Feb 3, 2025 by Sharmilee J

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    Rava Kesari is a melt in mouth sweet made by cooking with rava, ghee and sugar along with flavorings like saffron, cardamom, garnished with nuts and dry fruits. Rava Kesari is a popular sweet that can be made anytime and for special occasions too. Learn to make Rava Kesari with step by step pictures and video.

    rava kesari served

    Rava Kesari is one of my all time favorites. I really don’t know why I kept delaying to post such a easy basic sweet recipe. Amma makes the best rava kesari and it is my favorite. I have seen her making kesari with such ease, and I learnt this recipe from her and now my kids love it too.

    Jump to:
    • About Rava Kesari
    • Kesari Video
    • Rava Kesari Ingredients
    • How to make Rava Kesari Step by Step
    • Expert Tips
    • Serving & Storage
    • FAQS
    • 📖 Recipe Card

    About Rava Kesari

    Rava Kesari is a traditional sweet that is often served as part of a festive meal or as a dessert on special occasions. Rava Kesari is made by first roasting rava or sooji in ghee then cooking it in hot water then adding sugar and flavorings.

    ‘Rava’ is sooji and ‘Kesari’ is kesar which is saffron. So Rava Kesari translates to semolina pudding flavored with saffron. Rava is called sooji in hindi and semolina in English. You can skip food color and use saffron for coloring too but the kesari will be yellow in color.

    Kesari is quite a simple easy and quick sweet even beginners can try. Rava Kesari is a great treat that’s loved by people of all ages, and it’s a great way to end any meal on a sweet note. Enjoy!

    rava kesari served

    Why you will love this recipe

    • Easy to remember measure 1/2 ghee, 1 sooji, 2 sugar, 3 water ratio
    • Works perfectly every time!
    • Does not turn cakey and keeps soft even after hours.

    Kesari Video

    Rava Kesari Ingredients

    • Rava – I have used upma rava (hard wheat / semolina) for this recipe. This will be slightly coarse not very fine. Make sure to slow roast rava without changing the color much.
    • Ghee – Ghee is one the main ingredients for rava kesari so use pure good quality ghee. Homemade ghee is best however you can use store bought ghee also.
    • Sugar – White sugar is used for rava kesari. I would not suggest to replace it.
    • Flavorings – Cardamom and saffron are the main flavoring here.
    • Garnishing – Cashews and raisins are added for garnish.
    ingredients needed to make rava kesari

    Variations

    carrot kesari with a flower mould

    Rinse 1 carrot,trim edges peel the skin and steam cook until soft. Puree it. Heat 1 tbsp ghee – fry 6 cashews and remove Then roast rava for 3 mins. Boil 3/4 cup water add roasted rava cook until soft. Then add carrot puree, 1/3 cup sugar and 1 tbsp ghee cook until it leaves the sides. Add cardamom powder, fried cashews and mix well.

    vanilla kesari with cashews

    Heat 1 tbsp ghee in a pan – add cashews fry and remove. Add 1/2 cup sooji fry for 3 mins, remove. Boil 1 and 1/4 cups water add roasted sooji cook until it is soft. Once its cooked add vanilla sugar, vanilla essence. Mix well add 3 tbsp ghee cook until it leaves the sides. Add fried cashews give a quick mix and switch off.

    Check video here

    Rava Kesari Ratio

    I use a 1/2,1,2,3 ratio : 1/2 cup ghee for 1 cup rava, 2 cups sugar, 3 cups water. I have halved this recipe and posted it here, this measure works perfectly everytime. If you want a more goey kesari you can add 31/4 to 3 and 1/2 cups water. Adding little oil helps to make the kesari soft which I learnt from my friend.

    Rava Kesari has many variations:

    • Milk Kesari
    • Mango Kesari
    • Pineapple Kesari

    How to make Rava Kesari Step by Step

    1.Add 1/4 cup ghee and heat it. First add around 15 cashews and fry until golden.

    heat ghee in a kadai add cashews

    2.Once golden then add around 10 raisins.

    fry until slightly golden then add raisins

    3.Raisins start to bulge. Fry until golden brown.

    fry until raisins bubble up

    3.Remove to a bowl and set aside.

    remove and set aside in a bowl

    4.Add 1/2 cup rava in a sprinkled manner.

    now add sooji to the kadai

    5.Roast until it is toastey at least for 3-5 minutes in low flame. Keep stirring to take care not to burn.

    fry until nice aroma comes atleast for 3 minutes

    6.Heat 1 and 1/2 cups water along with 1/8 teaspoon salt, a pinch food color and 5 strands saffron. Use good quality natural food color. Boil until it bubbles up rigorously.

    boil water add salt, saffron strands and food color

    7.Add it to roasted rava.

    add it to roasted sooji

    8.Keep stirring in medium flame.

    keep stirring in medium flame

    9.Keep stirring to avoid lumps. Becomes porridge like in consistency.

    keep stirring until it becomes porridge like in consistency

    10.Cook covered in low flame for 5-7 minutes.

    cook covered in low flame

    11.Give a quick stir in between to avoid sticking and burning at the bottom.

    give a quick stir to avoid sticking at the bottom

    12.Stir in between then again cook covered.

    stir in between then again cook covered

    13.After 6 minutes rava is fully cooked as you can see. Give a quick stir.

    sooji is fully cooked and turns soft now

    14.Add 1 cup sugar.

    add sugar

    15.Stir well to avoid lumps. It may look like forming lumps but mash it well to break the lumps. It will easily dissolve if you keep stirring.

    stir well to avoid lumps

    16.The mixture will loosen up after adding sugar and becomes watery like this.

     the mixture becomes runny

    17.Keep stirring until it starts to thicken.

    keep stirring until it starts to thicken

    18.Cook partially covered for 2 minutes.

    cook partially covered

    19.Give a quick stir cook until the mixture starts to leave the sides of the pan. Should be still flowing in consistency as shown here only then it will be perfect even after resting time.

    mixture leaves sides of pan

    20.Add 1/4 teaspoon cardamom powder, fried cashews, raisins along with 2 tablespoon refined oil(optional). Oil helps to make kesari soft and also not to harden after few hours. It will still be soft not forming cake like texture even after few hours.

    add ghee, cardamom powder and fried cashews,raisins

    21.Give a quick mix and switch off.

    give a quick mix and switch off

    22.Kesari is ready!

    rava kesari is ready

    23. This is after 30 minutes still soft and goey.

    soft goey and tasty kesari is ready

    24.Soft delicious rava kesari is ready!

    kesari served in banana leaf

    Rava Kesari is ready!

    rava kesari served

    Expert Tips

    • Taste : Don’t compromise on ghee as its the main ingredient in this recipe which makes rava kesari tasty. I added ghee fully, you can reserve a tablespoon and add it in the final stage while switching off.
    • Sweetness : You can add 1 and 1/2 cups of sugar for 1 cup rava but sweetness will be mild and also the texture varies it becomes thick quickly.
    • Texture : Adding oil is purely optional but gives kesari a soft texture and retains it even after hours.
    • Flavoring : I always love cardamom flavor the best in kesari and a tint of kesar flavor too. You can also add your favorite essence too pineapple essence goes well for kesari.
    • Make sure you add sugar only after rava is cooked fully else it will affect the kesari taste and texture.
    • If you are a beginner, just do the whole process in low flame. Even if it forms lumps, don’t worry just break it up by mashing it will vanish as it cooks.
    • Always use a thick bottomed kadai to make kesari. You can even use a nonstick pan to make it.

    Serving & Storage

    Serve rava kesari hot or warm with a dollop of ghee. You can keep refrigerated for 1 day and while serving just heat it up , drizzle ghee give a quick stir and serve.

    FAQS

    1.Why is it called Kesari?

    The word kesari comes from the kesar flavoring used here which is a spice called saffron. It gives it a nice yellowish tint to kesari and a great flavor too.

    2.Can I skip food color?

    Yes you can skip food color and use just saffron which gives kesari a light yellow color. Or you can use organic natural food color which is made from fruits / flowers as I have did.

    3.My kesari becomes lumpy. Why?

    Always make sure to keep stirring while adding water and also while adding sugar. These are the main 2 steps where the kesari can become lumpy. Keep mashing the lumps forming in medium flame and the lumps will vanish as it cooks.

    rava kesari served

    If you have any more questions about this Rava Kesari Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Rava Kesari Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

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    Rava Kesari Recipe (Kesari Recipe)

    Rava Kesari is a melt in mouth sweet made by cooking with rava, ghee and sugar along with flavorings like saffron, cardamom, garnished with nuts and dry fruits. Rava Kesari is a popular sweet made anytime to make the moment special. Rava Kesari Recipe is explained with step by step pictures and video.
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    • 1/2 cup rava
    • 1 and 1/2 cups water
    • 1 cup sugar
    • 1/4 cup ghee
    • 1 tablespoon oil optional
    • 1 tiny pinch kesari food color
    • 1/4 teaspoon cardamom powder
    • 5 strands saffron
    • 15 cashewnuts
    • 10 raisins

    Instructions

    • Add 1/4 cup ghee and heat it. First add around 15 cashews and fry until golden.
    • Once golden then add around 10 raisins.
    • Raisins start to bulge. Fry until golden brown.
    • Remove to a bowl and set aside.
    • Add 1/2 cup rava in a sprinkled manner.
    • Roast until it is toastey atleast for 3-5 mins in low flame. Keep stirring to take care not to burn.
    • Heat 1 and 1/2 cups water along with 1/8 teaspoon salt and 5 strands saffron. Boil until it bubbles up rigorously.
    • Add it to roasted rava.
    • Keep stirring in medium flame.
    • Keep stirring to avoid lumps. Becomes porridge like in consistency.
    • Cook covered in low flame for 5-7 mins.
    • Give a quick stir in between to avoid sticking and burning at the bottom.
    • Stir in between then again cook covered.
    • After 6 mins rava is fully cooked as you can see. Give a quick stir.
    • Add 1 cup sugar.
    • Stir well to avoid lumps. It may look like forming lumps but mash it well to break the lumps. It will easily dissolve if you keep stirring.
    • The mixture will loosen up after adding sugar and becomes watery like this.
    • Keep stirring until it starts to thicken.
    • Cook partially covered for 2 mins.
    • Give a quick stir cook until the mixture starts to leave the sides of the pan. Should be still flowing in consistency as shown here only then it will be perfect even after resting time.
    • Add 1/4 teaspoon cardamom powder, fried cashews, raisins along with 2 tablespoon refined oil(optional). Oil helps to make kesari soft and also not to harden after few hours. It will still be soft not forming cake like texture even after few hours.
    • Give a quick mix and switch off.
    • Kesari is ready!
    • This is after 30 mins still soft and goey.
    • Soft delicious rava kesari is ready!

    Video

    Notes

      • Taste : Don’t compromise on ghee as its the main ingredient in this recipe which makes it tasty. I added the ghee fully, you can reserve a tablespoon and add it in the final stage while switching off.
      • Sweetness : You can add 1.5 cups of sugar for 1 cup rava but sweetness will be mild and also the texture varies it becomes thick quickly.
      • Texture : Adding oil is purely optional but gives kesari a soft texture and retains it even after hours.
      • Flavoring : I always love cardamom flavor the best in kesari and a tint of kesar flavor too. You can also add your favorite essence too pineapple essence goes well for kesari.
      • Make sure you add sugar only after rava is cooked fully else it will affect the kesari taste and texture.
      • If you are a beginner, just do the whole process in low flame. Even if it forms lumps, dont worry just break it up by mashing it will vanish as it cooks.
    Nutrition Facts
    Rava Kesari Recipe (Kesari Recipe)
    Amount Per Serving (100 g)
    Calories 582 Calories from Fat 225
    % Daily Value*
    Fat 25g38%
    Saturated Fat 15g94%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 8g
    Cholesterol 59mg20%
    Sodium 7mg0%
    Potassium 160mg5%
    Carbohydrates 85g28%
    Fiber 2g8%
    Sugar 51g57%
    Protein 7g14%
    Vitamin A 17IU0%
    Vitamin C 1mg1%
    Calcium 20mg2%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

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    Filed Under: Indian Sweets, kesari recipes, RandomPosts, Recently Updated, Sharmis Passions, Special Breakfast

    Reader Interactions

    Comments

    1. divya

      December 04, 2012 at 4:35 pm

      looks so yummy & nice clicks!

      Reply
    2. Vidya Mohan

      December 04, 2012 at 4:50 pm

      yummy yummy.. my all time fav 🙂

      Reply
    3. Sangeeta Deka

      December 04, 2012 at 5:13 pm

      wow..presentation is simply awesome

      Reply
    4. DivyaGCP

      December 04, 2012 at 6:36 pm

      Kesari looks so inviting..Colorful pictures.. Looks very festive..

      Reply
    5. Priya

      December 04, 2012 at 9:24 pm

      My husband's weakness,he can finish a bowl of kesari within few minutes.. Beautifully done.

      Reply
    6. ramya anand

      December 04, 2012 at 10:48 pm

      My dh's fave..uts been a long time since i made it…ur kesari looks colorful and yumm

      Reply
    7. Sharmila

      December 04, 2012 at 11:45 pm

      Awesome! Could you please tell me your measure of 1 tbsp? Because, the volume of milk in the picture above shows more than one tbsp. I regularly follow your site and all the recipes I try out come out really good. Thanks for all your efforts and educating us all!

      Reply
    8. Sharmilee! :)

      December 05, 2012 at 1:09 am

      @Sharmila : 1 tbsp is 15ml..please check the side bar for the measure conversions

      Reply
    9. Chitra

      December 05, 2012 at 1:27 am

      My mom makes the same way. Ur Lovely clicks made me drool sharmi 🙂

      Reply
    10. prathibha Garre

      December 05, 2012 at 3:55 am

      Nice,soft and silky rava kesari..beautiful color

      Reply
    11. Nagalakshmi V

      December 05, 2012 at 4:14 am

      this is my mom's quick go-to any time we have guests. sometimes she adds pink colour when she runs out of orange. looks different but tastes the same of course.

      Reply
    12. anu

      December 05, 2012 at 6:00 am

      OH…………..YAMMY…….

      Reply
    13. Vidya Sury

      December 05, 2012 at 7:43 am

      This is a staple in our house usually when unexpected guests land up. I don't add the color though. 🙂

      Sharmi, I just love how you present the recipe – in a series of pictures.

      Love, Vidya

      Reply
    14. kausers kitchen

      December 05, 2012 at 9:54 am

      Delicious kesari dear…very colorful clicks.
      Have a lovely week:)

      Reply
    15. Prathima Rao

      December 05, 2012 at 10:14 am

      Soft & yumm!!! Mom makes this often too & is one of her trademark dishes!!! Loved your clicks Sharmi!!
      Prathima Rao
      Prats Corner

      Reply
    16. Nalini's Kitchen

      December 05, 2012 at 2:30 pm

      My family's all time favorite,looks yummy..Wonderful clicks as always.

      Reply
    17. Shobha Kamath

      December 06, 2012 at 10:29 am

      Easy, simple and delicious. Loved the presentation too.

      Reply
    18. Nithya

      December 06, 2012 at 4:44 pm

      My ever favorite sweet 🙂

      Reply
    19. Sangeetha

      December 09, 2012 at 5:43 pm

      Rava kesari looks so tempting, anytime fav 🙂
      Neatly presented…luv it's color!

      Reply
    20. RAKS KITCHEN

      December 10, 2012 at 6:46 am

      Gorgeous looking kesari. Looks like a visual treat 😉

      Reply
    21. indianspicemagic

      December 16, 2012 at 11:54 am

      Love the kesari colour. Nice to know that u have joined yoga classes.

      Reply
    22. sana

      April 06, 2013 at 6:55 pm

      I made kesari today using this recipe..It is awesome.Your step step instructions made it easier to prepare..

      Reply
    23. Srividya

      July 21, 2013 at 2:30 am

      Hai, can I use saffron food color instead ?

      Reply
      • SHARMILEE J

        July 21, 2013 at 2:32 am

        Yes!

        Reply
    24. new mom

      August 10, 2013 at 11:10 am

      thanks for ur easy recipe ..tried for the first time today and came out good …

      Reply
    25. Arthi Lokesh

      August 17, 2013 at 7:41 am

      Really awesome…. You are inspiring me,…?

      Reply
    26. sathish kumar

      January 01, 2014 at 8:43 pm

      I have tried this kesari atleast 5 times. All times was so good. I just love it

      Reply
    27. Nur Mardiya

      February 27, 2014 at 5:54 am

      I gonna try this..

      Reply
    28. Enigma....

      April 02, 2014 at 1:40 pm

      Hi Sharmi, you say to add kesari color. Is it a color u buy or is it made from kesar

      Reply
      • SHARMILEE J

        April 02, 2014 at 2:25 pm

        Yes it is just food color available in supermarkets….

        Reply
    29. smithamenon

      February 09, 2015 at 3:09 am

      followed your instruction to the dot…thanks a lot

      Reply
    30. Usha Nathan

      September 28, 2015 at 2:26 pm

      Oops! I think I missed your step on adding food coloring. Thanks.

      Reply
    31. Sakthi

      March 21, 2016 at 8:57 am

      I make this every weekend for my son, thanks for sharing the recipe…

      Reply
    32. Deepa

      February 03, 2017 at 7:26 pm

      What is kesari colour? Cant find it in the ingredients list.

      Thanks in advance

      Reply
      • Sharmilee J

        February 03, 2017 at 9:43 pm

        It is food color, it was missing in the ingredients just updated it

        Reply
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