A simple five ingredient traditional South Indian dessert that is perfect served warm with a sprinkling of cashews, raisins and dried rose petals.
Before going to India I didn’t know anything about Indian dessert. Had never tried one, and not sure I even glanced at that portion of the menu ever at an Indian restaurant. I was too busy getting stuck on my old favorites – samosas, garlic naan and chicken tikka masala.
Luckily there is a whole world of Indian cooking that does not revolve around those three and I was happy to get to know more about the various regional cuisines during our 2 week trip to India.
In the cooking class I took in Jaipur after preparing masala chai, lassis, rice biryani, palak paneer, garlic naan, and chapatis we were ready for dessert (though there was really barely any room left in us).
Rava the cooking instructor suggested the simple rava kesari, a semolina flour based Indian dessert. She lightly pan fried the semolina in ghee, as I thought to myself, how is this going to be dessert?
A few more ingredients were added and then the flour mix was turned out on a plate and molded into the shape of a cake. She topped it with nuts, rose petals, raisins and edible silver.
Who knew there even existed an edible form of silver? Right? You’ve got to be living well if you can just start eating silver.
I was a bit skeptical of this dish, but when I took my first bite, I was pleasantly surprised. The still warm rava kesari has a soft, almost melt in your mouth texture and the contrast of the nuts with the rose petals and raisins is perfect.
And rose petals, now that’s an interesting taste. Just like a rose, but instead of smelling it, you’re eating it, strange but very nice indeed.
This was definitely significantly better than I expected, and I went in for a second bite.
A simple Indian dessert that is sure to surprise you. Can be made at the last minute with a few ingredients. Can be made Vegan!
5 minPrep Time
10 minCook Time
15 minTotal Time
- 100 grams semolina
- 100 grams sugar
- 2 tablespoons ghee (use coconut oil for vegan version)
- 1/2 teaspoon green cardamon powder
- drop of food coloring
- 2 glasses hot water
- almonds/pistachios/rose petals/raisins/edible silver/ to decorate
- Heat ghee in a pan over medium heat and add semolina. Lightly pan fry until semolina is toasted and pinkish, about 5 minutes.
- Add water and food coloring. When the water is absorbed by the semolina, add sugar and cardamon powder. Continue to cook for 2 more minutes.
- Place the kesari onto a plate and shape like a cake. Decorate with nuts, raisins, rose petals, edible silver, etc and cut into pieces.
Serve still warm or chill before serving