Indian Semolina Dessert (Rava Kesari)

    12 minutes

    I used to eat this at Crossways, the Indian restaurant in Melbourne, all the time. A delicious dessert.

    51 people made this

    Serves: 4 

    • 3-4 tablespoons ghee (clarified butter)
    • 8-10 sultanas
    • 3-4 cardamom pods, peeled and crushed
    • 1 cup semolina
    • 3 cups water
    • 1 drop orange food colouring
    • 1 - 1 1/2 cups sugar

    Preparation:2min  ›  Cook:10min  ›  Ready in:12min 

    1. Heat 1 teaspoon ghee in a wok with a thick bottom. When hot add the sultanas and crushed cardamom. Once the raisins become plump, add the semolina and dry-fry in the ghee until it is a faint pink colour. Set aside.
    2. Now in the same wok, add 3 cups of water and the food colouring and bring to a boil. Add the semolina mix slowly, constantly stirring. Cook covered over low heat until the semolina is done, about 8 minutes.
    3. When semolina is fully cooked, add the sugar and stir well. When the sugar is fully dissolved, add the remaining ghee. Keep stirring until the semolina starts leaving the sides of the pan. Serve warm.

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    Reviews in English (2)


    Awesome entire family loved it could it make it in a jiffy ...only hitch is that I got few sooji clots at end even after stirring it 4 long  -  20 Apr 2015  (Review from Allrecipes Southeast Asia)


    Used dried blueberries and added chopped pistachio but otherwise followed the recipe. Wonderful dessert. Tried a dollop of yogurt with second serving and loved the tart addition. Easy, different and delicious!  -  03 Jun 2014  (Review from Allrecipes Southeast Asia)