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    Home » Recipes » Festival Recipes

    Last Updated: July 17, 2020 | First Published on: July 29, 2014 by Hari Chandana Ponnaluri

    Bellam Rava Kesari Recipe – Sooji Gur Ka Halwa – Semolina Jaggery Pudding – Step by Step Recipe – Varalakshmi Vratham Recipes

    29 shares
    Jump to Recipe

    If you are looking for more halwa recipes then do check Pineapple Kesari, Rava Kesari, Singhara Halwa, Banana Sheera, Sweet Potato Halwa, Jaggery Kasi Halwa, Milk Rava Kesari, Besan Ka Halwa and Pumpkin Halwa.

    Here’s a complete list of Varalakshmi Vratham Recipes.

    Jaggery Rava Kesari Recipe

    Hari Chandana Ponnaluri
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Dessert
    Cuisine South Indian
    Servings 4

    Ingredients
      

    • ½ cup Semolina
    • 1.5 cups Water
    • ¾ cup Powdered Jaggery
    • ¼ cup Melted Ghee
    • ¼ tsp Cardamom Powder
    • 1 tbsp Cashews
    • 1 tsp Raisins
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    Instructions
     

    • Heat two tablespoons of ghee in a pan.
    • Add and fry the cashews until golden color. Add the raisins and fry until they plump up.
    • Keep them aside.
    • In the same pan, add the semolina and roast on a low flame until light golden color.
    • Transfer the semolina to a plate and set aside.
    • Bring water to a boil.
    • Add the roasted semolina little by little, stirring continuously to avoid lumps.
    • Cover it with a lid and let it cook on a low flame for a few minutes or until the semolina gets cooked.
    • Add the jaggery and mix it well.
    • Add the remaining ghee and mix well.
    • Let the jaggery dissolves completely.
    • Keep stirring for a few minutes or until the mixture thickens and forms as a mass.
    • Add the fried cashews and raisins and combine.
    • Turn off the flame and serve warm or cold.

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    Instructions:

    • Heat two tablespoons of ghee in a pan.
    • Add and fry the cashews until golden color. Add the raisins and fry until they plump up.
    • Keep them aside.
    • In the same pan, add the semolina and roast on a low flame until light golden color.
    • Transfer the semolina to a plate and set aside.
    • Bring water to a boil.
    • Add the roasted semolina little by little, stirring continuously to avoid lumps.
    • Cover it with a lid and let it cook on a low flame for a few minutes or until the semolina gets cooked.
    • Add the jaggery and mix it well.
    • Add the remaining ghee and mix well.
    • Let the jaggery dissolves completely.
    • Keep stirring for a few minutes or until the mixture thickens and forms as a mass.
    • Add the fried cashews and raisins and combine.
    • Turn off the flame and serve warm or cold.

    You might also like to check these recipes:

    • Gokulashtami Recipes
    • Rakhi Recipes
    • Tambittu
    • Semiya Payasam
    • Chekkalu
    • Condensed Milk Rava Laddu
    • Aloo Bhujia
    • Sweet Poha
    • Poornalu
    • Keerai Sambar

     

    More Festival Recipes

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    • Instant Pot Avial (Kerala Mixed Vegetable Curry)
    • Mawa Modak
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    29 shares

    Reader Interactions

    Comments

    1. Ramya Venkateswaran says

      July 30, 2014 at 4:34 am

      delicious kesari and sure will try this method

      Reply
    2. Kurinji says

      July 30, 2014 at 11:38 am

      kesari with healthy version…looks yum…

      Reply
    3. VidyaLakshmi Chandrahas says

      July 30, 2014 at 11:47 am

      Looks delicious Hari..almost like rava sheera.

      Reply
    4. kitchen queen says

      July 30, 2014 at 6:56 pm

      yummilicious lip smacking kesari.

      Reply
    5. Shri says

      July 30, 2014 at 11:51 pm

      Bookmarked this HariC.

      Reply
    6. Nupur Mehra says

      July 31, 2014 at 12:03 pm

      Thats sooo inviting !! Infact all your Kesari pictures have this slight sheen which makes it so tempting ..

      Reply
    7. Shweta Arora says

      August 01, 2014 at 5:44 am

      Looks very tempting, this has been a staple in my house for a while now since my lil one loves it

      Reply
    8. Vidhya says

      August 24, 2016 at 4:14 pm

      Thanks for the nice recipe! Very simple and tasty.

      Reply

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    I’m Hari Chandana Ponnaluri, the creator, recipe developer, and photographer of Blend with Spices, a food blog where I share flavorful, approachable, and authentic vegetarian recipes from India and beyond..

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