Rava Kesari Halwa

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A South Indian pudding which is made with semolina and loads of cashew nuts prepared in a jiffy. The essence of fruity flavors gives the sweet a special twist.

Cooking Time: 15 mins

Serves              : 2



  • Pinch of saffron
  • Color (optional)
  • Flavor essence (mango, or rose)
  • 2-3 tbsp Ghee
  • 1-2 tbsp cashews (broken)
  • 1/4 tsp cardamom (powder)
  • 1/2 cup Semolina (Rava or sooji)
  • 1 cup water
  • 1 cup Sugar


  • In a pan heat some ghee.

  • Cook the cashew nuts until it turns golden brown.

  • Keep aside the cashew nuts.
  • Roast the semolina for three minutes on a low flame.
  • Sauté it till it is golden brown.
  • Pour in water to the semolina.
  • Keep stirring the semolina to avoid lumps.
  • Cook the semolina completely until it stops sticking to the sides of the pan.

  • Combine sugar to the semolina.
  • Make sure the mixture is completely cooked before adding the sugar.
  • Add sugar evenly over the surface of the pan.

  • Sauté the mixture until the sugar gets completely melted.
  • When the mixture forms a thick consistency add saffron (kesar)
  • Add some color if you desire.
  • Garnish with cashew nuts.
  • Serve hot or chilled as per your taste.


If you want a fruity essence, add up a few drops of mango, pineapple or vanilla essence to the halwa.