Rava Kesari Coconut Milk Easy Recipe And Tips
Rava Kesari Coconut Milk Easy Recipe And Ingredients
Rava Kesari Coconut Milk is a delicious South Indian sweet made by cooking semolina (rava/sooji) in rich coconut milk along with sugar, ghee, saffron and nuts to create a creamy, fragrant dessert that melts in your mouth.
Recipe Card
| Prep Time | 15 mins |
|---|---|
| Cook Time | 25 mins |
| Servings | 6 servings |
| Difficulty | Easy |
Ingredients List With Exact Quantities
- 1 cup semolina (rava/sooji)
- 3 cups coconut milk (preferably thick)
- 1 cup water
- 3/4 cup sugar (adjust to taste)
- 4 tbsp ghee (clarified butter)
- 10–12 strands saffron (soaked in 2 tbsp warm coconut milk)
- 1/2 tsp cardamom powder
- 15 cashew nuts
- 2 tbsp raisins
- Optional: a pinch of grated nutmeg or a few slivers of almonds
Step-By-Step Instructions
1. Prepare Ingredients (0–5 mins)
Measure semolina, sugar and coconut milk. Soak saffron strands in a little warm coconut milk to release its color and aroma. Have your nuts ready.
2. Roast Semolina (5–10 mins)
Heat a heavy bottom pot on medium flame. Add 2 tbsp of ghee and once melted, add the semolina. Understanding Rava Kesari Coconut Milk is essential.
Moreover, roast the semolina stirring constantly for 4–5 minutes until it turns aromatic and slightly golden. This removes rawness and prevents lumps later. Keep heat medium-low to avoid burning.
3. Toast Nuts (10–12 mins)
In the same pan, push the roasted rava to the sides and add 2 tbsp ghee in the centre. Add cashews and fry until golden brown, then add raisins and fry until they puff up.
Remove the nuts and raisins to a small bowl and set aside. This relates to Rava Kesari Coconut Milk.
4. Heat Coconut Milk Mix (12–15 mins)
In another pan, combine the 3 cups of coconut milk with 1 cup water and warm it gently over low heat. Do not boil vigorously; just heat until steaming. This helps the semolina cook evenly. Coconut milk has higher fat and density than regular dairy milk, so heating makes it easier to mix. Learn more about coconut milk.
5. Combine And Cook (15–25 mins)
Slowly pour the warm coconut milk mixture into the roasted semolina while stirring continuously to avoid lumps.
In contrast, keep stirring on low flame. The semolina will begin to absorb the coconut liquid and thicken. This process takes about 8–10 minutes. Learn more about Rava Kesari Coconut Milk.
However, once the mixture has thickened, add sugar and continue stirring. Sugar will make the mixture slightly runny again; keep stirring until it thickens and comes together softly.
Add the soaked saffron with its liquid, cardamom powder, and fried nuts. Stir well for 2 minutes until everything is well combined and aromatic.
6. Final Touch And Serve (25 mins)
Turn off the heat. The texture should be creamy yet cohesive—soft enough to fall off a spoon without sticking to your fingers. Spoon into serving bowls and garnish with a few extra cashews on top.
Pro Tips From Personal Cooking Experience
- No Lumps: Always stir continuously when adding warm coconut milk to the roasted semolina. This ONE step prevents lumps and gives a silky texture.
- Toast Nuts Separately: I personally recommend frying cashews and raisins in ghee before roasting the rava. The golden, nutty aroma adds richness.
- Consistency: If your kesari sets too stiff after cooling, add 2–3 tbsp warm coconut milk and stir over low heat for a minute to loosen.
- Sweetness Level: Start with 3/4 cup sugar and adjust to taste towards the end—coconut milk adds natural sweetness.
- Coloring: Saffron not only adds color but also an authentic floral aroma. Skip artificial colors for a natural orange-yellow hue.
Chef’s Notes: Substitutions And Storage
Substitutions: If you don’t have coconut milk, you can use regular whole milk or a mix of milk and coconut milk for a lighter version. For vegan variation, use full coconut milk and vegan sugar. For nut-free, skip almonds and use just raisins and cardamom.
In contrast, Storage: Store leftover Rava Kesari Coconut Milk in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan adding a splash of coconut milk to bring the creamy texture back. Do not freeze as semolina may change texture.
Nutrition Information Per Serving (Approximate)
Note: Values are estimates based on typical ingredients and may vary based on brands and portion sizes.
| Calories | ~330 kcal |
|---|---|
| Total Fat | 18–22 g |
| Carbohydrates | 38–45 g |
| Protein | 4–6 g |
| Saturated Fat | 10–12 g |
| Fiber | 1–2 g |
A typical serving of traditional Kesari Bhaat (similar semolina sweet with milk) has about 321 calories with 51g carbohydrates and 11g fat, based on nutrition data compiled by Tarla Dalal. Coconut milk will add richness and healthy fats, so values here are approximate.
Cultural Notes And Variations
Rava Kesari, also known as Kesari Bath or Kesari Bhaat, is a traditional South Indian dessert served at festivals, family gatherings and religious ceremonies. The word “Kesari” refers to saffron, which gives a characteristic orange-yellow color and floral taste to the dish.
However, in Karnataka, Kesari is often paired with savory upma for a breakfast platter called “Chow Chow Bath.” The recipe adapts regionally—some use pineapple, jaggery, or even coconut pieces. Coconut milk adds a tropical twist, yielding a creamier texture and richer flavor than water or plain milk alone.
Frequently Asked Questions (FAQs)
Can I use instant semolina instead of regular rava?
Yes, fine semolina works best for a smooth, creamy kesari. Coarser rava can be used but may yield a grainier texture. Always roast before adding liquid.
Why did my kesari become sticky?
If the semolina wasn’t roasted long enough or the heat was too high, the texture can become sticky. Roast till aromatic on medium-low and stir continuously when adding liquids.
Can I make this gluten-free?
Semolina is wheat-based and not gluten-free. For a gluten-free version, try substituting with fine rice semolina (idli rava) or quinoa semolina but adjust cooking times.
Is coconut milk healthier than dairy milk?
Coconut milk contains healthy fats such as lauric acid but is higher in saturated fat than dairy milk. It provides a unique flavor and creaminess, but watch portions if you’re tracking calories or saturated fat intake. Learn more about coconut milk nutrition.
Final Thoughts
Rava Kesari Coconut Milk version brings a lush, tropical richness to the classic Indian sweet. When I visited my friend’s home in Madras during Ugadi festival, I was surprised how coconut milk transformed the familiar kesari into a creamier dessert with layers of flavor. I personally recommend this version to anyone who loves silky textures and aromatic sweets with cardamom and saffron.
This recipe stays true to heritage while letting you experiment with coconut milk for a delicious twist. Serve it warm or at room temperature—each spoonful is comfort in a bowl.
