Rava Kesari Bhath – South Indian Sooji Halwa Recipe
Rava Kesari Bhath (also known as Sooji Halwa) is a classic South Indian dessert made from semolina, ghee, and sugar, enriched with the aromatic flavors of cardamom, saffron, and garnished with cashews and sultana raisins. A beloved dish across South India, it is traditionally offered to the gods during festivals and celebrations. This simple yet indulgent pudding is perfect for any occasion, whether as part of a festive meal, a special breakfast, or an after-dinner treat.
Cuisine: South Indian
Course: Dessert
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina/ Rava) | 1 cup |
| Ghee | 1/2 cup |
| Sugar | 3/4 cup |
| Milk | 1 cup |
| Water | 2 cups |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Saffron strands | 6 strands |
| Ghee | 1 tablespoon |
| Cashew nuts (halved) | 10 nuts |
| Sultana Raisins | 2 tablespoons |
Instructions
Step 1: Preparing the Liquid Mixture
To begin making the Rava Kesari Bhath, take a saucepan and combine the water, milk, sugar, cardamom powder, and saffron strands. Bring the mixture to a gentle boil, stirring constantly to ensure the sugar dissolves completely. Once the mixture is well combined, lower the heat to a simmer, keeping the liquid warm as you proceed with the next steps.
Step 2: Roasting the Semolina (Sooji)
In a wide, heavy-bottomed pan, heat ghee on medium heat. Add the semolina (rava) to the pan and begin roasting it, stirring continuously. Roast the semolina until it releases a delightful roasted aroma and turns light golden brown. This should take about 5-7 minutes, but be cautious not to let it brown too much or burn. The key is to keep the heat moderate so it roasts evenly.
Step 3: Mixing the Liquid with Semolina
Once the semolina is roasted to perfection, gradually begin adding the warm liquid mixture to the pan with the semolina. As you pour the liquid in, be careful as the mixture may splutter. Stir constantly to avoid lumps, and continue stirring until the semolina absorbs the liquid and begins to thicken. You’ll notice the mixture gradually pulling away from the sides of the pan as it thickens and forms a soft pudding-like consistency.
Step 4: Simmering the Kesari Bhath
Once the semolina has absorbed the liquid and thickened, cover the pan and reduce the heat to low. Let the Rava Kesari Bhath simmer for a couple of minutes, stirring occasionally. This step ensures the semolina is fully cooked and the flavors meld together.
Step 5: Resting the Kesari Bhath
After simmering, turn off the heat but leave the pan covered. Let the Kesari Bhath rest for about 5-10 minutes. This resting period allows the semolina to fully absorb any remaining liquid and ensures the dish reaches its ideal consistency.
Step 6: Roasting Cashews and Raisins
While the Rava Kesari Bhath is resting, heat another small pan over medium heat. Add a tablespoon of ghee, followed by the cashew nuts and sultana raisins. Roast them gently, stirring frequently, until the cashews turn golden brown. The raisins will also plump up slightly as they roast in the ghee.
Step 7: Final Garnish
Once the cashews and raisins are roasted, add them to the Rava Kesari Bhath and mix gently to incorporate. The crispy cashews and sweet raisins add a delightful texture and flavor contrast to the soft and aromatic semolina pudding.
Step 8: Serving
Serve the Rava Kesari Bhath hot as a sweet dish during breakfast, after a hearty meal, or as part of a festive spread. It pairs wonderfully with Vegetable Rava Upma, and you can even enjoy it as a dessert to conclude a delicious South Indian feast.
Tips and Variations
- For a richer flavor, you can increase the amount of ghee used for roasting the semolina, as well as for roasting the nuts and raisins.
- Add more saffron if you prefer a more intense saffron flavor, or use a few strands of kesar color (yellow food color) if saffron is unavailable.
- You can experiment with different nuts such as almonds or pistachios for a variation in texture and taste.
- Vegan Variation: Replace the milk with a plant-based alternative like coconut milk or almond milk, and use vegan butter or oil instead of ghee.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 38 g |
| Protein | 3 g |
| Fat | 16 g |
| Saturated Fat | 6 g |
| Cholesterol | 15 mg |
| Fiber | 1 g |
| Sugars | 23 g |
| Sodium | 30 mg |
Enjoy your Rava Kesari Bhath and delight in this decadent South Indian dessert that brings comfort and joy with every bite. Whether it’s a festival, a special family gathering, or a simple indulgence, this dish never fails to impress!
