This is hands down the best rava kesari and not only that. Its the easiest and fool proof recipe. There is one thing that gets people away from trying kesari. They end up with sticky goo like kesari or end up with lumpy kesari. But this is a fool proof recipe and the kesari just glides in your mouth. It only takes 10 minutes of cooking time and 20 minutes of resting time. So you need to be attentive in the kitchen for just 10 minutes. Here is how to do it.
Take a pressure cooker and add in the water, sugar, cardamom powder, turmeric and a pinch of salt. Turmeric is for colour. You can add saffron or a food colour too. But I personally like the yellow hue that turmeric imparts. Start the heat and let it simmer.
When the water-sugar mixture is boiling, set a pan on stove in medium heat. We will roast the rava. Add in the ghee, cashew-nuts and the rava.
Start roasting the rava in ghee. The rava will initially bubble up on the sides of the pan during roasting. It will slowly settle down and a nutty smell will fill your kitchen. Keep sauteing all the time so the rava doesnt burn. The rava should start taking the color of a very mild amber.
We will need to be working simultaneously so when the sugar mixture boils, the rava is also cooked. If the sugar mixture starts boiling before the rava is roasted, do not worry. Just put the sugar mixture on a low simmer.
The rava is fully roasted when the cashew nuts have turned slightly golden and the rava has slightly changed colour. Also look for the nutty aroma. Thats a sure sign that the rava is roasted. When the sugar mixture comes to a full boil, we are ready to add in the rava.
Gently, carefully, slowly add in the roasted hot rava into the sugar water mixture. It will bubble up briefly. That’s OK. Switch off the heat / stove.
Immediately after adding rava, mix well once and cover the cooker with the lid and add in the weight. Remember that the stove is off. Do not open the cooker for the next 20 minutes.
Open the cooker after 20 minutes and mix the kesari well. The rava would have absorbed all the moisture and would have swollen up. It will be glistening and totally lump free.
You just made yourself a glide in your mouth wonderful kesari. Look at the texture of that beautiful kesari. Its sublime. Serve the kesari warm. You can store the kesari in the fridge for upto a week.
- 1 cup sugar
- 1½ cup water
- a pinch of cardamom powder
- a pinch of turmeric powder
- a pinch of salt
- ¼ cup ghee
- ½ cup rava / sooji
- 15-20 cashew-nuts
- Take a pressure cooker and add in the water, sugar, cardamom powder, turmeric and a pinch of salt. Start the heat and let it simmer.
- When the water-sugar mixture is boiling, set a pan on stove in medium heat. Add in the ghee, cashew-nuts and the rava. Keep sauteing all the time so the rava doesnt burn. The rava should start taking the color of a very mild amber. The rava is fully roasted when the cashew nuts have turned slightly golden and the rava has slightly changed colour. Also look for the nutty aroma.
- When the sugar mixture comes to a full boil, add in the roasted hot rava into the sugar water mixture. It will bubble up briefly. That’s OK. Switch off the heat / stove.
- Immediately after adding rava, mix well once and cover the cooker with the lid and add in the weight. Remember that the stove is off. Do not open the cooker for the next 20 minutes.
- Open the cooker after 20 minutes and mix the kesari well. The rava would have absorbed all the moisture and would have swollen up.
- Serve the kesari warm.
Tried with the same quantity of ingredients and good an excellent texture of kesari. But will i get the same texture with a little lesser ratio of sugar and ghee for the same quantity rava
Thanks for this fool proof method. Doubled up the proportion of the ingredients given and made it in a 4 litre pressure cooker, with the lid closed for about 30 mins. The kesari was spot on and all at home loved it. This is only my third attempt at making this sweet and I am very satisfied with this method. Thank you so much!
Thank you!
Basics – Correct heading to FULL proof and not FOOL proof 😄😄
Can you please google it before trying to correct something???
Looks like the word fool proof does exist 🙂
Kesari came out very well.. I was awesome.. loved it
excellent recipie. tried it and it came out awesome. so simple….for me, i would reduce the sugar though if one is particular about sugar intake….thanks
Tried according to your steps. Came out so well. You have made an already easy dish even more easy. Thank you. Awesome method!!!
Tried fully as per your instruction and came out very well. Really superb . Thanks to this easy and tasty version.
Hi dear..
Thanks for the wonderful recipe and super and simple method….
Tried just now and came out superb. Everyone in my family like it so much. Keep rocking…
My best wishes….
I tried same method..but My Kesari was not cooked and it’s raw only.. What to do for this?
Tried the rava kesari….its was awesome…can’t thank you enough 😊
Thank you!
Amazing recipe. It melts in your mouth! All my friends loved it 🙂
Hi Kannamma,
Made the Rava Kesari for my Twin Grandkids this evening. Came out Superb!! I switched to Cane Sugar instead of White Sugar,and added Saffron and got a Golden hued Kesari ! Thank you for a Super easy, awesome recipe.
Thank you!
Hi Akka,
The recipe came out very well.. I made for Navaratri…Also i have never tried adding turmeric for color thinking it might impart a different taste.. but everything about the recipe was spot on . the color, texture and the consistency. Thank you for this wonderful method.
Thank you!
Thanks for your recipe.i tried it and it came out well.
Have tried this and many of your recipes, very happy the methodology and proportions….Can I try this recipe with brown rava and jaggery
Have never tried with jaggery.
I dread to make Kesari because of lumps. Using this method, it came out so well, I can’t believe only, amazing!! Truly a fool proof method!!!
hi Akka,
I am planning to prepare this kesari for a gathering and I need to make half tray( A half tray measures roughly 12 inches x 10 inches). So how should I alter the recipe(double or triple it ?)? Any suggestions will be useful akka.
This recipe comes well in a 2 litre or 3 litre cooker only. so i would not advise to double or triple the recipe without adjusting cooker quantity. I have never tried doubling the recipe.
You may cook twice if you are doing in a two or three liter so the texture does not get affected.
Hi Suguna,
Thanks for the recipe! Your website is marvellous! Could you please advise how to make this kesari without a pressure cooker? Would it be possible?
The best Kesari Bhat recipe I ever found. Tried it and it came out just right. Thanks a ton for your recipes.
Akka thank you for this easiest version of kesari…
It tasted Awesome!! Along with the Killu Paruppu vadai….!! I cooked those tasty recipe for my Mil Wedding Anniversary… it turned out great.. thank you…😋🤗
Thank you Christy. Glad your family liked it!
Superb! Everyone in family loved it
Thank you!
Hi I tried this recipe.taste was excellent.only issue was the rava didn’t double up it still was soggy and the ghee seemed to be too much. Any reason why it turned out like that ?
I tried this recipe. The taste of the kesari was spot on. The only issue with mine was that the water was not entirely absorbed and the kesari was a little gooey than it should be. Should I have used less water in this case?
Happy Tamil new year wishes to you and to your family. Tried Keshri and came out well
Thank you! Glad you liked it. Thanks for the wishes.
Easiest, tastiest and fool proof Kesari recipe. Thanks. This is the tastiest Kesari I have ever made.
Thank you!
Tried this recipe for two cups rava on my daughter’s birthday.. It was a super hit.. Everyone loved it. I am really so happy to c the way it turned out. Thanks a lot for this super easy way to make kesari ..
Thank you!
Hi thank you for the recipe.
Can store this in fridge?
Yes. You can refrigerate for 3-4 days.
I tried with jaggery powder.. . It was very good. Thanks for the recipe.
Thanks Rupa. Glad to know that jaggery worked out!
Hi kannamma,
Tried this recipe…it was awesome…my daughter loved it… I’m a big fan of your recipes.i even tried ur motcha kottai kuzhambhu…loved it
Thank you so much 🙂
Hi ,
Your OPOS kurma and this Kesari recipe is super duper hit in my family . My husband loves it ! Thank you so much
Thank you so much!
Hi Suguna
Can you please let us know the timing that we need to keep the cooker closed if we double the qty..I flopped it last time doubling the qty..
Obviously it’s not practical fr me to do twice if guests are arriving shortly.. please help
Thank you
Ramya
This recipe comes well in a 2 litre or 3 litre cooker only. so i would not advise to double or triple the recipe without adjusting cooker quantity. I have never tried doubling the recipe.
Thanks a lot for the recipe. It came perfectly.i tried for double the quantity it was as u said ‘ melting in the mouth’ whole family enjoyed it
Thank you Vijaya. Glad that you liked it!
This kesari recipe is just perfect! It’s the best kesari I have ever made. Thank you! Would like to try pineapple kesari next time. Should I add pineapple to the roasted rawa and then continue with the same recipe?
Thanks Jay. You need to cook the pineapple in the sugar syrup. You may add the pineapples when making syrup. That should work.
Hi Suguna
I tried today with half tumbler ghee,1tumbler raga,2cups sugar and 3cups water.i followed 20min,it was very watery .Later we closed again n waited another 20min..It didn’t come out well..Can u please let us know timing when we double the quantity?
I always liked rava kesari as a kid… Tried it and It became our instant favourite… Enjoyed the dessert heartfully… Thank you kannamma for the methodology…
Thank you!
Hi Suguna, Thank you so much for the recipe. I made rava kesari for yesterday’s Krishna Janmastami came out very well. I always end up I have tried Mutton kurma, rava laddu and Chettinadu kara kozhambhu so far, all were big hit in our family and for gettogethers, I will just follow your portions and instructions. I have the website in my bookmark to check everyday for new recipes.
Thank you very much for all your hardwork. Please keep up the good work!!!!
Thank you so much Priya!
Hi kannamma,
Today I have tried rava kesari ,,, this is a fool proof receipe,, smooth texture at any time,,, I have tried so many times but everytime taste will be good but after sometimes the texture will be thick,,, Thanks kannamma for this wonderful receipe,,,, ur receipe only I’m trying every time,,,it’s coming superb,, but appam only I can’t do perfectly ‘coz u said large amt for that receipe, plz can u say correct amt, without storing in fridge,, for four members , thank u kannama
Thank you Nanthini. I will update soon.
Tried this recipe today..the texture and taste was perfect…Have tried a couple of ur other recipes too…they were all awesome..thanks for sharing these wonderful recipes …😃😃😃
Thank you so much. Glad you like the recipes. Happy cooking!
Hi Suguna
Tried out this recipe.. and it came out so well.. I mean i do not know how to thank u.. Such a quick way to make perfect kesari.. U rock..
Thank you very much!
Hi! Made this today and it was a super hit! Never had Kesari like this one…it’s just perfect?.
Thanks for the recipe
Thank you so much!
Hi suguna. I tried out this recipe today and it was lip smacking delicious with a lovely smooth texture and heavenly taste. Had it as breakfast and we over ate to the extent that no Sunday lunch for us!
This is a fool proof recipe that I think even novices can ace.
I know this reply is late reg the the date of recipe posted but I wanted to share my appreciation for this novel way of cooking as I’ve never used this technique before. (Ferrari is similar to mabarashtrian sheera)
*kesari not ferrari
Thank you so much Payal. Really glad that you liked the recipe.
Hi Kannamma
Tried today and came out so well , absolutely divine, you’re simply superb , thanks for all the effort.
Thank you very much! Happy cooking!
I tried it today and the recipe turned out very good
Thanks Esther.
Hi, tried this today it was a super hit.Wonderful collection of recipes.
Thank you Bhuvi.
Awesome ? I made this and the whole family loved it
Thanks so much Rama.
I made this for a family gathering a few weeks ago and was a big hit with everyone. Even to this day, people compliment me on it. Thanks a lot!! .
Keep up the good work.
Thank you Aswathy! Thats really nice to know. Congrats on winning people over with kesari!
No it did not came out good at all. It was all water. I followed each and every step exactly. This recipe did not work for me at all. ??
Oh my God, this is the best kesari I tasted ever in my life. Thanks a ton for the recipe. My whole family loved it. Even my picky eating little boy.
Thanks Jayasankari.
I can’t thank you enough for the magic formula you have given us. I made pineapple kesari yesterday using the proportion. My family relished it. I could only get a spoon or two !! It came out just perfect. Thank you very much Kannamma. All love and regards.
Thanks a lot Tinko!
What are the proportions for pinepapple kesari. Could you pls share.
Thank you so much for the easiest and tastiest recipe!
Thank you so much Navya. Happy that you liked the recipe.
Can I use milk instead of water. Thank you.
Hi Sandhya. Never tried with milk. But I guess it should work!
Can we hv same proportions for upma as well. TIA. .
Its a little different. will post soon!
Can we hv the same proportions for upma as well…TIA
Thank u mam for easiest method i triedit
Thanks for trying out Rava Kesari. Glad you liked it!
Tried with the same quantity of ingredients and good an excellent texture of kesari. But will i get the same texture with a little lesser ratio of sugar and ghee for the same quantity rava
It turned out very oily because of which it was like flowing consistency. Sweetness was perfect, not too sweet not too less, may be ghee quantity has to cut down.
Hi, can i double or triple this recipe? Tnx
This recipe comes well in a 2 litre or 3 litre cooker only. so i would not advise to double or triple the recipe without adjusting cooker quantity. I have never tried doubling the recipe.