Friday, May 16, 2014


Rava Kesari/ Sooji Ka Halwa is a basic and a mouth-lingering sweet preparation. It has been, is and will still continue to be everyone's favourite. Almost all of us start scratching our head, on unexpected visitors at our doorstep. This sweet lends a helping hand during such times. ;) The basic difference I have noticed is that the South Indian version of this sweet contains more ghee than that of the North Indian version. Hence, the dryness! All the rava granules bind together on introducing higher amounts of Ghee! Now it's an individual's perspective how he/she wishes to prepare. I have given the quantities as per our family's preference. Levels of sugar and ghee can be altered as per one's taste. 

There are two kinds of Rava. Readers may preferably use Bombay Rava (as usually referred) or the kind of rava with finer granules. However cooking with the other kind doesn't change the taste of the sweet. The main task lies in roasting rava accurately.


Rava - 1 cup
Sugar - 1 3/4 to 2 cups
Water - 3 cups

Ghee - 1/4 to 1/2 cup
Elachi - 1/2 tsp
Orange Food colour (If required)


  • Heat a kadai. Add Ghee. Roast Cashew Nuts and Dry Raisins (kismis)
  • Add Rava and roast well.
  • Transfer roast Rava to a plate.
  • Add water to the same pan and let it boil.
  • Once water starts boiling, add Rava.
  • Stir well and let it cook for a few minutes.
  • Add Sugar, Elachi and Food colour. Stir well.
  • Turn the flame off when the mixture doesn't stick to the pan.
  • Serve hot!
If your food colour is powder based, ensure that you add few drops of water to it before mixing it with the sweet.

Have a great time everyone!!
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