Rava Kesari Bhath/Sooji Halwa Recipe (A Classic Semolina Breakfast Pudding)

A sweet pudding made from semolina which has hint of saffron.

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Archana Doshi
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Rava Kesari Bhath/Sooji Halwa Recipe (A Classic Semolina Breakfast Pudding)

Rava Kesari Bhath/Sooji Halwa Recipe is a pudding made from semolina, flavored with saffron and other spices topped with nuts. In most parts of Southern India, Kesari is served as part of an offering to God during festivities.

The Sooji Halwa is made pure olive oil and believe me it does not alter the taste of the halwa one bit. And you will keep making this halwa more often & enjoy it guilt free with the lovely taste! Many of you are not aware that olive oil is suitable to cook all your favorite Indian dishes. So when you switch to olive oil you don’t compromise on your health & taste.

Serve the Rava Kesari Bhath/Sooji Halwa Recipe along with Vegetable Rava Upma and the combination is known as Chow Chow Bhath.

Here are some other popular breakfast and tiffin delicacies from the state of Karnataka that are also equally enjoyed by all:

  1. Sooji Upma with Coconut,
  2. Mangalorean Neer Dosa 
  3. Mysore Bonda.

Cuisine: South Indian
Course: Dessert
Diet: Vegetarian
Prep in

10 M

Cooks in

30 M

Total in

40 M

Makes:

4 Servings

Ingredients

  • 1 cup Sooji (Semolina Rava)
  • 1/2 cup Figaro Pure Olive Oil
  • 3/4 cup Sugar
  • 1 cup Milk
  • 2 cups Water
  • 1 teaspoon Cardamom Powder
  • 2 Saffron strands , strands
  • 10 Cashew nuts , halved
  • 2 tablespoons Raisins

Directions for Rava Kesari Bhath/Sooji Halwa Recipe (A Classic Semolina Breakfast Pudding)

  1. To begin making the Rava Kesari Bhath (Sooji Halwa) Recipe, we will first begin by boiling the water, milk, sugar, saffron and cardamom in a sauce pan and stirring until the sugar melts. Keep the liquid mixture aside on simmer in another stove.

  2. In wide heavy bottomed pan heat 1/4 cup of oil on medium heat; add the semolina (rava/sooji) and roast until the semolina gives out a roasted aroma and also turns light golden color. Take care not to let it over brown.

  3. Gradually begin to stir in the hot liquid mixture you prepared earlier. Take care to keep the heat in medium as the mixture will splutter around as you pour the hot liquid to the semolina.

  4. Keep stirring the mixture and the semolina will continue to thicken. Once it has thickened it will begin to leave the sides of the pan. Cover the pan and simmer for a couple of minutes stirring occasionally.

  5. You will notice the semolina is cooked and when you stir the whole mixture comes away from the sides of the pan. At this stage, turn off the heat, cover the pan with a lid and let it to rest for a few minutes.

  6. In another small pan; heat the 1 tablespoon of olive oil on medium heat; add the cashew nuts and raisins and roast them until the cashew nuts turn golden brown.

  7. Turn off heat and stir this to the Sooji Halwa (Rava Kesari Bhath)

  8. Serve the Rava Kesari Bhath (Sooji Halwa) along with Vegetable Rava Upma for breakfast or even savor this as a sweet after a delicious meal.

Archana Doshi

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Last Modified On Friday, 16 June 2017 21:05

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