Rava Kesari Recipe Condensed With Milk – Easy Sweet
Rava Kesari Recipe Condensed With Milk – Easy & Flavorful
The Rava Kesari Recipe Condensed with milk version is a rich, creamy South Indian sweet made with semolina (rava), aromatic saffron, and the luxurious sweetness of condensed milk that elevates the traditional dessert experience. This recipe merges the classic technique of roasting and slow simmering with the added indulgence of condensed milk for an unforgettable texture.
Recipe Card
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Servings | 4 servings |
| Difficulty | Easy |
Ingredients – Exact Quantities
- 1 cup fine semolina (rava / sooji)
- 1 cup sweetened condensed milk (approx. 240 ml)
- 1 ½ cups hot water
- 1/4 cup ghee (clarified butter)
- 8–10 strands saffron soaked in 2 tbsp warm milk
- 1/4 cup sugar (optional, if you like it sweeter)
- 1/2 tsp green cardamom powder
- 10–12 cashew nuts
- 10–12 raisins
Step-By-Step Instructions
1. Roast The Semolina – 5 To 7 Minutes
Heat 2 tbsp ghee in a heavy, thick-bottomed pan on medium heat. Add the semolina and roast for about 5–7 minutes until it becomes fragrant and lightly golden. Stir continuously to avoid burning. This step ensures a nutty base for your kesari.
2. Fry Nuts & Dry Fruits – 3 Minutes
In the same pan, add another 1 tbsp ghee and fry the cashews until they turn golden. Add raisins and sauté until they puff up. Remove and set aside. These will add crunch and texture to the kesari. Understanding Rava Kesari Recipe Condensed is essential.
3. Bring The Liquid To A Boil – 5 Minutes
In a separate pot, heat 1 ½ cups hot water along with the saffron-soaked milk and sugar (if using). Allow it to come to a gentle boil. The saffron will release color and aroma into the liquid.
4. Add Water To Semolina – 5 Minutes
Carefully and slowly pour the hot water mixture into the roasted semolina, stirring continuously to prevent lumps. Keep the heat medium-low to let the semolina absorb the water.
5. Pour In Condensed Milk And Simmer – 7 Minutes
Once the semolina starts to thicken, add the sweetened condensed milk. Stir constantly as the condensed milk incorporates with the semolina and water base, creating a creamy texture. Continue cooking for about 7 minutes until the kesari begins to thicken further. This relates to Rava Kesari Recipe Condensed.
6. Final Flavoring And Rest – 3 Minutes
Turn off the heat and sprinkle the cardamom powder. Mix in the fried nuts and raisins, reserving a few for garnish. Cover the pan and allow the kesari to rest for 3 minutes so the flavors settle perfectly.
Pro Tips From My Kitchen
- Roast rava well: The more fragrant the rava, the better the texture of the kesari—don’t rush this step.
- Temperature control: Always add hot water to roasted rava to avoid lumps and uneven cooking.
- Condensed milk timing: Adding the condensed milk after the semolina absorbs most water prevents the milk from curdling.
- Serve warm: Rava kesari is best enjoyed warm but also tastes great at room temperature during festivals or gatherings.
Chef’s Notes
Substitutions
If you don’t have sweetened condensed milk, you can replace 1 cup of condensed milk plus ½ cup water with 1 ¼ cups milk plus ½ cup sugar dissolved. This will give a slightly different sweetness level but still rich. For a vegan version, try coconut condensed milk (ensure high cream content).
Storage Tips
Cool the kesari completely and store in an airtight container in the refrigerator for up to 2–3 days. Reheat gently on the stovetop with a splash of milk or water to loosen up. Learn more about Rava Kesari Recipe Condensed.
Nutrition Information Per Serving
| Calories | ~320–380 kcal |
| Total Fat | 10–15 g |
| Saturated Fat | 6–8 g |
| Carbohydrates | 45–55 g |
| Protein | 4–6 g |
| Sugars | 30–40 g |
Note: These estimates include the contribution from condensed milk (roughly 58 kcal per tablespoon approx.) which is high in sugar and calories.
Why This Recipe Works
This version of Rava Kesari with condensed milk offers richer taste and creamier texture compared to the traditional sugar-only variant because the condensed milk adds both sweetness and a luxuriously smooth mouthfeel without needing extra sugar. I personally recommend it during festivals like Ugadi, Diwali or on special family occasions when you want a dessert that feels indulgent and special.
History & Cultural Significance
Rava Kesari is known by different names across India—such as Kesari Bath in Karnataka or simply Kesari in Tamil Nadu—and is often prepared during auspicious celebrations or offered as prasadam in temples. Its vibrant colour traditionally comes from saffron or food colour, symbolizing joy and prosperity. See context on semolina desserts at Rabri – Wikipedia for another condensed milk based dessert from India and how dairy sweets play a role in cultural feasts.
Frequently Asked Questions
Can I make this without saffron?
Yes. You can skip saffron or use a pinch of turmeric for colour. Saffron adds aroma and traditional appeal.
Can I adjust sweetness?
Yes. If you prefer less sweet, reduce additional sugar or use slightly less condensed milk.
Is this gluten free?
No. Rava is semolina made from wheat. For gluten-free alternatives, try millet semolina versions.
