Sunday, October 18, 2015

Rawa Kesari / Semolina Cake with Saffron

BM # 57
Week :3 , Day: 2
Theme: Indian Sweets
Tamil Spread

Rawa kesari is the sweet which I decided to make for my Tamil Spread.
Rawa is semolina , and kesari refers to the orange colour of this sweet. Kesari also refers to the saffron used in this delicious sweet.

The same kesari is made in North India and is called Sooji ka Halwa. In fact we have a Sooji ka Halwa in Gujarat also. Well may be after this marathon I will make sooji halwas from different regions, it is very interesting to read about the different versions of this sweet.

The Kesari turned out very nice, but I cut down the ghee, the taste was good but I was not happy with its appearance. Also I made a blunder by adding the powdered cardamon which had a few peels. But all in all the Kesari was a hit.( probably because everyone prefers less ghee.)

Coming to the recipe
Rawa Kesari
Serves 4-6

1/2 cup semolina
1/2 cup sugar
4 tbsp ghee
11/4 cups water
2-3 strands saffron
1 tbsp milk
nuts and raisins

Soak the saffron in luke warm milk. Keep aside.
After 5-7 minutes crush the saffron and you will see the milk turning to a beautiful orange.
Heat 1 tbsp ghee and roast the nuts and raisins.
Remove with a slotted spoon and keep aside.
Using the same pan roast semolina till pink , it should lend a nice aroma.
Keep this aside too.
Heat water in a pan.
Slowly start adding semolina in the boiling water, stirring constantly, so no lumps are formed.
Add a little orange food color and the dissolved saffron .
Add the sugar and rest of the ghee and Cardamon powder.
Add nuts reserving some for garnish.
While adding all these make sure you keep stirring the semolina every now and then.
Cook till ghee comes out and you see a vibrant glossy Halwa.
Transfer to a bowl and garnish.

Ghee is very important in a Kesari and you could increase the quantity of it.
You could minus the Cardamon and saffron and use pineapple instead to make Pineapple Halwa.

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  1. There is a version in Maharashtra too. I like the version with the small amount of ghee too. And your kesari looks just perfect to me.

  2. Rawa kesari is always welcome and your looks great though you are not happy with it's appearance.

  3. Rawa kesari is my favorite.I like the texture of your halwa .

  4. Rava kesari is my all time favorite. They've come out so good and I'm so hungry looking at your spread. Awesome!

  5. East or West (North or South- in this case), kesari is the best :-). Its good that you went easy on the ghee, more spoonfuls and less guilt that way :D

  6. Never get bored of this kesari,anytime favourite..

  7. What a decadent and delicious kesari. This is my go-to sweet to make for any festival.

  8. Beautifully executed kesari with the perfect texture. Yum

  9. this dessert looks so beautiful - amazing texture