Kesari-Rava Halwa


Kesari-Rava Halwa

Thick pudding made from coarse semolina, milk, sugar and ghee
Prep Time 30 mins
Total Time 30 mins
Cuisine North Indian
Servings 6 people



  • Roast the cashews and raisins in a tsp of ghee (Clarified Butter) and keep it aside.
  • :- If you have only butter, microwave it into a liquid form and pour it into a warm pan. If the pan is too hot, butter becomes black.
  • Fry the rava (Semolina Coarse) in a tbsp of ghee, till it turns slight brownish.
  • Heat the milk in a pan.
  • After the milk boils, add the rava slowly and keep stirring it for about 5 mins.
  • :- IMP NOTE - While adding rava to milk it may become lumpy. If it becomes too lumpy(which it did for me), after the mix has cooled a little bit, pour it into a blender and blend well for nice consistency.
  • Pour the blended mix back into the warm (not hot) pan in small flame.
  • Add the sugar, food colour mixed in milk, cardamom powder, cashews and raisins, while stirring slowly.
  • Keep pouring the ghee in small quantities until the mixture becomes solid and doesn`t stick to the sides of the pan.
  • :- Serve it hot.
  • :- It becomes firm with time. If your pour it into a greased square tin tray /oven tray, while it is still warm and allow it too cool for 8-10 hrs, you may be able to cut it into rectangle/diamond shape.
Tried this recipe?Let us know how it was!

Response (1)
  1. m
    meera March 28, 2008

    I tried this recipe yesterday… it was really really good…
    thanks for the warning about lumps. but, it tasted really good.

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