Rava Kesari
Saffron-gold semolina halwa
- Prep
- 5 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- Easy
Glossy, ghee-laden semolina pudding scented with cardamom and saffron, studded with fried cashews and raisins. The quickest celebration sweet in any Tamil home.
Method
- 1
Fry the cashews and raisins in 1 tbsp ghee and set them aside.
- 2
Roast the rava in the same pan until it smells aromatic, then keep it aside.
- 3
Boil water with saffron, then add roasted rava slowly, stirring to avoid lumps.
- 4
When the rava absorbs the water, add the sugar and it will loosen again.
- 5
Add the remaining ghee, cardamom and the fried nuts, then cook until it leaves the sides of the pan.
Tips & notes
- Use one part rava to two and a half parts water and it stays soft instead of rubbery.
- Add a drop of orange food colour for the classic kesari hue, if you like.