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Chef Priya
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Rava Kesari (Semolina Dessert with Saffron)

Kesari Bath

(37 reviews)
"

This was the first sweet I ever helped my mom make during festivals—mostly just stirring while sneaking tastes from the spoon.

"
Rava Kesari (Semolina Dessert with Saffron)
Prep time:5 mins
Cook time:20 mins
Total time:25 mins

Protein

4g

Carbs

35g

Fat

14g

Calories

280 kcal

Servings:
4
Vegetarian

Ingredients

semolina (rava)0.50 cup
sugar0.50 cup
water1.50 cups
ghee3 tbsp
saffron strandsa pinch
(soaked in 1 tbsp warm milk)
cardamom powder0.25 tsp
cashews6
(halved)
raisins6

Directions

Toast the Semolina

  1. Heat 1 tbsp of ghee in a pan over medium heat.
  2. Add semolina and roast, stirring continuously, for 5–7 minutes until it turns light golden and aromatic.
  3. Remove from heat and set aside.

Prepare the Syrup

  1. In a separate saucepan, bring water to a boil.
  2. Stir in sugar, saffron milk, and cardamom powder until the sugar dissolves completely.

Cook the Kesari

  1. Slowly add the roasted semolina to the boiling syrup, stirring constantly to avoid lumps.
  2. Cook for 3–4 minutes until the mixture thickens and starts to leave the sides of the pan.
  3. Add remaining ghee and mix well for a glossy finish.

Garnish and Serve

  1. In a small pan, heat a teaspoon of ghee. Fry cashews until golden and raisins until puffed.
  2. Add to the kesari and stir gently. Serve warm.
Chef's tip: Roast the rava patiently—it's what gives this dessert its signature aroma and prevents stickiness.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.