Rava Kesari



  • Rava /Sooji – 11/2 cups,
  • Sugar – 2 cups (as per sweetness),
  • Water – 3 cups,
  • Cashews – 8,
  • Raisins – 6,
  • Ghee – 1/2 cup,
  • Saffron threads- 2 pinch(dissolve in a tsp milk),
  • Salt – a pinch.


  • Heat a tsp ghee in kadai, fry the raisins till fluffy(do not brown it), fry the cashew till light golden brown and keep aside.
  • In the same kadai, add the rava and fry in slow flame stire continuously careful not to burn) for 5 mins till the raw smell goes, convert to a vessel.
  • Now add water in the kadai and bring to boil with a pinch of salt.
  • When the water is boiling, add the rava slowly continuously stirring with one hand without forming lumps.
  • Now add the saffron dissolve in milk.
  • When all the water gets absorbed and the rava is cooked well, start adding the sugar and keep stire by adding ghee occasionally and all while stire.
  • Finally, when the kesari comes without sticking in the kadai, add the cashews, raisins and give a stir.
  • Add ghee on top and turn off the flame.