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Oct 31, 2006


Rava Kesari (fine rava)

Kesari is an easy and very delicious sweet, a dessert from South India. Here is the recipe for plain Rava Kesari. ( click here for Kesari recipe using Regular Rava)


Fine Rava – 1 cup
Sugar – 1-½ cups
Water – 2 cups
Saffron – ½ teaspoon
Ghee – 3 tablespoons
Cardamom – 5 pods crushed
Raisins for Garnishing
Ghee fried cashews can be added to the sweet.


Ghee roast the Rava and keep it aside. Heat water in a heavy kadai. When it starts to boil, add the saffron. You will notice the water turning to yellow color.

Reduce the heat and add the Rava slowly (keep stirring while adding to avoid lumps). Keep stirring till Rava is fully cooked (At this time the consistency will not be too loose).

Now add the sugar slowly, while stirring it at the same time. You will notice the consistency loosening. Add the cardamom.

Keep stirring until the kesari thickens. It will start sticking to the bottom. Now, add the Ghee and stir well. A lot of stirring, but worth the effort. Garnish with raisins/cashews. Serve hot or at room temperature.


Anonymous said...

This blog has lots of interesting and varied recipes.

Anonymous said...

Actually the kesari looks like payasam. Still your photos are very artistic and alluring.
Keep up the good work. my sis in law wanted to suggest something for capsicum rice, i think she has posted the comment there, please check it out.

Anonymous said...

I usually use a proportion of 2:3 of rava to water.

My mother recommends substituting a bit of a portion of water with milk if one enjoys the taste

- Aparna

Anonymous said...

Nice to find a kesari recipe using thin rava.. I had lots of thin Sooji and was worried that my kesari would get gooey.. i used 1 cup of milk and 1 cup of water for a cup of sooji and it came out well.. Thanks for the recipe.