Semolina Cake / Kesari

Submitted by Rajashree Ganesh

About the cook: Homemaker who loves to cook and experiment different recipes.

About the dish: Our family favorite and very common recipe in my family.

National Origin: Indian

Serves: 4

Estimated Time: 1 to 2 Hours


Roasted Semolina coarse / Rava - 1 cup
Sugar - 2 cups
Orange food color - a pinch
Butter - 5 tbsp
Cashews and raisins - few
Salt a pinch
Water - 2 cups


In a pan, add 1 tbsp butter and toast cashews and raisins until cashews are golden brown and raisins puffs up. Remove the mix from the pan and put it aside. In the same pan, add 2 cups of water, a pinch salt and food color. When it starts to boil, reduce to a rapid simmer and add semolina little by little, whisking well to avoid lumps. Mix continuously until cooked, about 25 minutes. Add sugar and mix well. The sugar will melt in this stage, keep mixing until the sugar is combined well and add the butter tbsp by tbsp. When everything is combined together it should pull easily from the sides of the pan. Switch off the flame and add the cashews and raisins. Transfer the mixture to a bowl and cool. Once cool flip it to remove. The texture will not be like a cake. It is a sweet which we usually serve in a bowl with a spoon. But can be used as a quick birthday cake as pictured.

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