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RAWA - KESARI (Semolina Pak squares)



Sathyanarayana Pooja cannot be imagined without Rawa Kesari. Almost everyone must have grown up with Rawa kesari as it is the first choice when guests drop in without prior intimation. It is so easy to make and also lovely to taste. So why not offer the same as prasadham to Lord Krishna who resides in our stomach??? He has said in Srimad Bhagvat Geeta.


Meaning "It is I who resides as the fire of Hunger in the stomachs of all animals." 

God Bless us All.

Semolina (fine variety) 1 cup
Sugar 2 cups
Cardamom 8 to 10 nos.
Milk 2 cups
Raisins 4 tbsp
Almonds 10 nos.
Ghee 1/2 to 3/4 cup.
Saffron /Pineapple essence




Powder cardamom and set it aside. Put skins in Tea jar. Soak almonds in hot water for ten minutes , and when the brown skin is loose, remove and wipe the almonds dry. Make very fine slices with a sharp knife and set aside. 

Take a ladleful of Ghee in a kadai and light fry Rawa till golden brown. Add milk in it and set the flame on sim and let rawa cook in it. Just like upuma it will get cooked in about six or seven minutes. Now add sugar and melt it in Rawa milk mix. At this stage, add raisins and also add powdered cardamom. Mix well. Add remaining ghee and stir/fry for another two minutes. The consistency of the hot mix should be like vadai mix. Now add Saffron paste (little) or Pineapple essence (a few drops). If you are using pineapple essence, add little citric acid crystals and mix well. You can also add pineapple pieces at second stage. 

Now spread the Rawa kesari in a plate (thattu) and sprinkle Almond slices and press them lightly so that they would stick on surface. Allow it to cool. Better still put it in fridge. The whole mass would set and become hard. Now with a knife , make diamond or square shaped pieces and serve .


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