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Rava Kesari (Semolina Halwa)

A family recipe since September 2007

A classic South Indian sweet made with roasted semolina, warm milk and ghee, studded with fried cashews and plump raisins. It comes together quickly and can be colored naturally with saffron or a touch of food color for festive flair.

25 min total4 servings

Ingredients

  • Semolina (rava) - 1 cup
  • Sugar - 2 1/2 cup
  • Ghee - 1 cup
  • Milk - 2 cup
  • Cashew nuts - 1/4 cup
  • Raisins - 1/4 cup
  • Food color (a pinch) or saffron strands (a few strands)
  • Cardamom powder

Instructions

  1. 1Warm the ghee in a wide pan over medium heat, fry the cashew nuts until they turn golden and the raisins until they puff, then remove and set them aside.
  2. 2In the same pan, add the semolina and roast on low flame, stirring constantly for 5 minutes until it becomes light brown and releases a nutty aroma.
  3. 3Bring the milk to a boil in a separate pan, then reduce the heat and add the roasted semolina in small quantities, stirring continuously to prevent lumps.
  4. 4Add the sugar in small quantities while stirring so it dissolves evenly and the mixture becomes smooth.
  5. 5If using food color, dissolve a pinch in a little warm water; if using saffron, soak the few strands in warm water and add the infusion now.
  6. 6Stir in the fried cashew nuts, raisins and cardamom powder, then add a little more ghee for a glossy, soft finish.
  7. 7Continue to cook, stirring, until the mixture leaves the sides of the pan and reaches a soft halwa consistency.
  8. 8Spoon the kesari into a mold if you want a shaped presentation or transfer it to a serving bowl, let it cool for a while and then unmold or serve.
  9. 9Optional: serve warm garnished with a few extra fried cashew nuts.

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