Kesari-Rava Halwa

Thick pudding made from coarse semolina, milk, sugar and ghee

Kesari-Rava Halwa | Pachakam

Kesari-Rava Halwa

Thick pudding made from coarse semolina, milk, sugar and ghee

By Swathi Sasidharan

Published On: 25 Mar 2008

Rating: 4
4 Votes, 1 Reviews
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30 Minutes
Served : 6
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Step 1

Roast the cashews and raisins in a tsp of ghee (Clarified Butter) and keep it aside.

Step 2

:- 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.

Step 3

Fry the rava (Semolina Coarse) in a tbsp of ghee, till it turns slight brownish.

Step 4

Heat the milk in a pan.

Step 5

After the milk boils, add the rava slowly and keep stirring it for about 5 mins.

Step 6

:- 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.

Step 7

Pour the blended mix back into the warm (not hot) pan in small flame.

Step 8

Add the sugar, food colour mixed in milk, cardamom powder, cashews and raisins, while stirring slowly.

Step 9

Keep pouring the ghee in small quantities until the mixture becomes solid and doesn`t stick to the sides of the pan.

Step 10

:- Serve it hot.

Step 11

:- 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.


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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