Rava Kesari

(Suji ka Halwa)
Prep Time 20 minutes
Cook Time 20 minutes
Course Dessert
Cuisine Indian


  • ½ cup ghee or butter, melted
  • 1 cup roasted Rava also known as Semolina or Cream of Wheat
  • 1 cup Sugar *
  • Food coloring of your choice typically yellow or red
  • 2 tablespoons cashews, broken in half
  • 2 tablespoons golden raisins
  • 1 teaspoon cardamom powder
  • 1 pinch of salt
  • 2-½ cups boiled water
  • Bowl to be a mold for Kesari


  • In a hot pan, add ¼ cup ghee.
  • Add cashews and fry until golden brown and remove from the pan and set aside.
  • Add golden raisins and fry until they plump up. Remove from the pan and set aside.
  • In the pan with the same ghee, add Rava. Fry for 2-3 minutes by mixing until a fragrant aroma comes.
  • Add 2 ½ cups of boiled water to the Rava. Keep stirring to avoid any lumps from forming. The Mixture will get thick.
  • Add a few drops of food coloring to your desired color.
  • Keep the heat on low to medium so water does not evaporate quickly while it cooks.
  • Add 1 teaspoon cardamom powder. Mix well.
  • Add 1 cup of sugar to the mix and mix well for about 1 minute. The sugar will loosen the mixture, keep mixing to avoid any lumps.
  • Add ¼ cup ghee to the Rava mixture.
  • Then add fried cashew and raisins back into the Rava. Leave some of the cashews and raisins to the side to add to the top of the mixture. Mix for another 2 minutes.
  • Add a pinch of salt and mix for another 1 minute.
  • Add cashews and raisins to the bottom of the bowl.
  • Remove mixture from the pan and add into the bowl and smooth out the top of the mixture.
  • Place a plate on top of the bowl and flip it upside down.
  • Remove the bowl, so the dome-shaped Rava Kesari is on the plate. Enjoy!



*Sugar amount is according to taste. You can add more or less depending on your taste.
**You could also use saffron string for coloring.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword vegetarian


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