Apr 26, 2013

Rava Kesari / Semolina Pudding / Sooji Kesari / Sooji Pudding

Being a southindian, and more than 2 years of blogging, i have no idea how i missed the most popular and traditional sweet which we make for most of the festivals to post in my blog. That is a kind of embarassing. But i am damn sure, that this is not the only recipe i must have missed. There must be hundreds of other recipes too. I will surely try to cover them up.

OK now lets talk about this sweet. This is one of the staple recipe in our place. My mum makes it for all festivals, they are so popular and taste yummy. Even though this is a common recipe, many will get trouble in this. Because it is a kind off tricky one, The chances of getting the sooji lumpy is common in this. If you follow my steps then you can get this perfect each time. Another important thing is if you want a good kesari then you have to add generous amount of ghee in this, this makes the kesari to melt in your mouth.

So try this out and let me know how it turns out for you..

Preparation Time : 10 mins
Cooking Time : 20 mins
Serves - 4 to 5


Rawa / Sooji / Semolina - 1/2 cup
Sugar - 1 cup
Water - 1 1/2 cup
Ghee - 1/2 cup
Cashews - 10 pieces
Sultanas / Kishmish - 10 pieces
Kesari Colour / Orange Food Colouring a pinch
Milk - 1 tblspn
Cardamom powder - 1 tsp


Heat a heavy bottom pot. Heat 2 tblspn of ghee in it and fry cashews and raisans in it till golden. Remove it and Set aside.

Bring water to a boil in a separate sauce pan. Mix food colouring with milk and set aside.

Now in the remaining ghee add sooji and fry for 3 to 4 mins till it is light golden and raw smell goes away from it.

Now pour in the boiling water and mix well so no lumps form. Keep this mixing till it gets little thickish.

Now add in the sugar and keep mixing.

Add in food colouring mixture and cardamom powder and mix well.

Keep stirring till the mixture get thick.

Now add in the ghee and keep mixing till the kesari leaves the sides of the pan.

Add in the roasted nuts and mix well.

Serve this warm or hot.

Take all your ingredients
Heat ghee
Add in nuts and fry them
Remove them to a plate
Bring water to a boil
Add in rawa and fry them well
Fry till they are light golden
Add in boiling water and keep mixing
Keep mixing so no lumps forms
When it gets thick like this
Add in sugar
Mix well

Add in food colouring which is mixed with milk
Mix well
Add in cardamom powder
Mix till it leaves the sides of pan
Like this
Add nuts and mix well


  1. This color to kesari gives an outstanding look :)

  2. bright colour giving d shining n attraction 2 d sweet.

  3. Wonderfully done,who can resist to this kesari..

  4. Awesome. I tried and it tasted so good

  5. Jus did this and yeah got so many credits :) thanks alot :)

  6. Milk has to be added/????when ??

  7. Super.....very tasty!

  8. I made my first best kesari from your receipe.it came out wonderfully !!1

  9. You are a born chef

  10. I made this and it came out well. But i have a question. Does the rava get cooked well in this procedure????

  11. Thanks for sharing this recipe

  12. Post achimurruku recipe

  13. Came out very nice... Was a bit more sweet for me... Can reduce the sugar content next time... But nevertheless... Loved the taste.. Thanks for sharing...

  14. @Anonymousyes u can adjust it as per ur taste

  15. I made dis n ut came out really really well

  16. Hi Aarthi pl suggest me what can i use instead of Ghee
    Thanks & Regards

  17. @AnonymousYou can use butter, but try to add some ghee, because it only give nice flavour.

  18. can i do without food color?does it affect the taste of kesari?

  19. @Anonymousno it dont..you can skip food colour

  20. Awesome and simple way of explain in the site.try it https://www.youtube.com/watch?v=RUmVbuzzbD4

  21. Hi aarthi...which rava have you used (medium one or the chiroti rava)

  22. Wat is the diff between this and ur sooo halwa recipe ???


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