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Rava Kesari is a traditional Indian sweet that embodies the rich confectionery heritage of the subcontinent. This beloved dessert is a family favorite at festivals, weddings, and celebrations.
Heat 2 tablespoons of butter in a skillet over medium heat. Add cashews and raisins and sauté until the cashews turn golden and the raisins puff up, then set aside.
In the same skillet, add the remaining butter and semolina. Roast semolina over medium-low heat, stirring constantly, until fragrant and lightly golden (about 7 minutes). Avoid any browning.
Meanwhile, combine water, milk, saffron strands, salt, and food coloring (if using) in a saucepan. Bring to a gentle simmer over low heat.
Reduce heat to low, then slowly pour the hot liquid mixture into the roasted semolina, stirring continuously to prevent lumps. Cook until the mixture thickens and semolina absorbs all the moisture.
Add sugar and ground cardamom. Stir well and cook for 3–5 minutes until the sugar dissolves completely and the Rava Kesari reaches a soft, pudding-like consistency. Finally, fold in the sautéed cashews and raisins before serving warm.
