rawa kesari recipe suji kesari semolina pudding sagar kitchen

Rawa Kesari Recipe | Suji Kesari | Semolina Pudding

Let’s learn how to make a Semolina Pudding dessert or Rawa Kesari recipe by Sagar’s Kitchen. From the traditional old-fashioned semolina pudding to the flavorful Indian and German variations, explore a range of semolina dessert recipes. Join the aiyo conversation between siblings as they have a fun talk too. Experience the world of Suji Kesari and Rava pudding in this engaging article.

Rawa Kesari Recipe | Suji Kesari | Semolina Pudding

Recipe by Sagar KumarCourse: DessertCuisine: Indian


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Today’s recipe is Rava Kesari. When it comes to desserts, this is the simplest recipe. You can call it halwa or sheera, but it’s a bit different. So, let me tell you how to make it.


  • Ingredients Used:

  • 3 tablespoons of ghee

  • Cashews

  • Raisins

  • 1/2 cup of semolina

  • 100 grams of sugar

  • 1/4 teaspoon of cardamom powder

  • Saffron soaked in warm water

  • Milk or food coloring (optional)


  • Heat two tablespoons of ghee in a pan. Roast cashews and raisins in the ghee for about 2 minutes until they are well-roasted; you can also add almonds and pistachios according to your budget. After roasting, set them aside.
  • In the remaining ghee, add half a cup of semolina and roast it on medium flame for about 6 to 7 minutes. Set it aside beside the roasted nuts.
  • Now, maintain a ratio of about four times the amount of water to the semolina. Once the mixture of water and semolina starts bubbling, add the roasted semolina. Keep stirring over medium flame to avoid lump formation.
  • Now, add 100 grams of sugar, 1/4 teaspoon of cardamom powder, and saffron soaked in warm water. If preferred, use milk or food coloring instead of saffron for flavor and color enhancement.
  • For an added burst of taste, mix the roasted dry fruits with a tablespoon of ghee for about 2 minutes.
  • Aiyo, then it’s ready to be served. Enjoy it yourself and treat others as well.
  • Dhaniya: “Brother…”
    Me: “You Dhaniya, you don’t talk.”
    Dhaniya: “What happened, brother?”
    Me: “You Kutrya, yesterday you went to watch a movie and everyone left without reading the entire article.”
    Dhaniya: “So, brother, you should explain it to them.”
    Me: “What should I explain? I said something else, and people understood something else.”


  • Modify the nut selection – cashews, almonds, and pistachios – based on your taste preferences and budget. These nuts contribute texture and flavor richness to the dish.
  • Achieve a captivating saffron color and aroma by steeping saffron threads in warm water before incorporating. While milk or food coloring can be substitutes, saffron imparts an authentic touch.
  • To avoid lumps in the dish, continuously stir the semolina while adding to the boiling water. This ensures a smooth consistency and prevents the formation of clumps, resulting in a velvety texture.
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