Rava Kesari (Sooji Sweet)

 

There’s a reason Kesari shows up at almost every festive breakfast, temple prasadam counter, or family celebration — it’s simple to make, yet feels instantly celebratory.

This traditional Mysore-style Rava Kesari is rich with ghee, delicately flavoured with cardamom, and studded with roasted cashews and raisins. It’s the kind of sweet that can be made in minutes, but tastes like something much more indulgent.

🛒 Ingredients:

• Rava (Sooji / Semolina)

• Sugar

• Ghee

• Water

• Cardamom powder

• Cashews

• Raisins

• A pinch of food colour (optional)

Method:

1. Heat a tablespoon of ghee in a pan and roast the rava on low flame until aromatic. Do not brown it too much. Keep aside.

2. In the same pan, heat a little more ghee and fry:

   • Cashews until golden

   • Raisins until they puff up

   Remove and keep aside.

3. In another vessel, bring water to a boil.

4. Add the roasted rava slowly into the boiling water, stirring continuously to avoid lumps.

5. Cook until the rava absorbs the water and becomes soft.

6. Add sugar and mix well. The mixture will loosen slightly — continue stirring.

7. Add:

   • Cardamom powder

   • A pinch of food colour (if using)

   • Remaining ghee

8. Mix well until it thickens and starts leaving the sides of the pan.

9. Garnish with roasted cashews and raisins.

 Serving Suggestion:

Serve hot as:

• Breakfast sweet

• Evening snack

• Or as a quick festive dessert

 A Note from Tradition:

In many Mysore homes, Kesari was often paired with Upma to create the iconic “Chow Chow Bath” — a beloved breakfast combination of sweet and savoury.