By Akshara
August 21, 2026
Rava kesari is a classic semolina pudding that brings comfort and cheer to any festive gathering or casual weekend breakfast. It comes together in minutes using basic pantry staples, offering a wonderful balance of buttery richness and aromatic cardamom. Toasting the semolina properly is the secret to getting a light, non-sticky texture that melts in the mouth.
1 cup fine rava or semolina  3/4 cup sugar  3 cups water  1/2 cup ghee  10 cashews and 15 raisins  A pinch of edible orange food colour or saffron strands  1/2 teaspoon cardamom powder
Heat two tablespoons of ghee in a thick-bottomed pan and roast the cashews and raisins until golden, then remove them and set aside.
In the remaining ghee, roast the semolina on medium-low heat until it turns aromatic and slightly golden without burning.
Bring three cups of water to a boil in a separate pot, then slowly pour it into the roasted semolina while stirring continuously to prevent lumps.
Cover the pan and let the rava absorb the water on low heat, then mix in the sugar, cardamom powder, saffron, remaining ghee, and roasted dry fruits until the mixture leaves the sides of the pan.