Video guide to Diwali special Rava Kesari recipe

Preparation time: 5 Minutes

Cooking time: 15 minutes

Servings: 4



½ cup semolina

¾ cup sugar

3 tbsp of clarified butter

2 tsp of refined oil

10 cashews

1 tbsp raisins

1 ½ cup water

One pinch saffron

½ tsp cardamom powder



Step 1:

Heat two tablespoons of clarified butter in a heavy-bottomed pan over a medium flame. Fry the cashews until they turn golden brown. Then, add the raisins and fry until they swell up. Remove it and keep aside.


Step 2:

Add one more tablespoon of clarified butter to the same pan and heat it. Add the semolina and roast it over a low flame until it turns crunchy and aromatic.


Step 3:

Meanwhile, boil some water in a saucepan. Once the water starts boiling, slowly pour the semolina into the pan while stirring continuously to avoid lumps. Also, add one tablespoon of oil and mix well. Keep it over a low flame.


Step 4:

Now, add a pinch of saffron (soaked in one tablespoon of warm water) and stir continuously. The water will get absorbed by the semolina. Keep stirring to avoid lumps.


Step 5:

Once there is no excess water in the pan, add sugar and mix well. The sugar will dissolve, and the Rava Kesari mixture will turn gooey.


Step 6:

Cover the pan and cook for a few minutes over a low flame.


Step 7:

Now, open the lid and add cardamom powder. Mix well and stir until the mixture thickens and the moisture evaporates. If needed, you can add a tablespoon of clarified butter.


Step 8:

Finally, add the roasted cashews and raisins, and mix well.


Step 9:

Grease a bowl and transfer the Rava Kesari mixture. 

Rava Kesari is now ready to be served.

Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.

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