//Rava Kesari

Rava Kesari


  • 1 cup fine sooji (semolina)
  • 3/4 cup sugar
  • 4 Tbsp A2ghee (clarified butter)
  • 2 Tbsp sliced almonds
  • 8 drops yellow food color
  • Pinch of saffron (kesar)
  • 1/8 tsp cardamom (crushed, ilachi)
  • 3-1/3 cups water
  • 1 Tbsp sliced pistachios (pista for garnishing)


  1. Boil the water with sugar, and cardamom powder in a pot over medium heat. Bring the syrup to boil, mix it making sure sugar is dissolve add the food color and mix. Set aside
  2. Melt 1 tablespoon of A2ghee in a frying pan on low medium heat. Add the sooji, and almonds and roast stirring continuously, sooji should be light golden brown in color and will have a light sweet aroma. This should take about 7-8 minutes.
  3. Add the syrup slowly, as you add the syrup to sooji water will splatter. Make sure there are no lumps. Cook for 2-3 minutes, stirring continuously. Add more water if halwa becomes very thick.
  4. Add the remaining A2ghee 1 tablespoon at a time and cook for 3-4 minutes stirring continuously. Rava Kesari will start leaving the sides of frying pan. Rava Kesari will have a texture of thick batter.
  5. Garnish the Rava Kesari with sliced pistachios, serve warm or at room temperature.
By | 2017-09-15T07:31:22+00:00 September 15th, 2017|A2 Doodh Recipe|0 Comments

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