Pressure Cooker Rava Kesari
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Pressure Cooker Rava Kesari is a quick, fuss‑free twist on the classic South Indian sweet made with rava/sooji, sugar, ghee, and cardamom. This version delivers perfectly soft, lump‑free Kesari in just one whistle — no constant stirring, no fear of clumps, and absolutely no compromise on taste.
Kesari has always been a special sweet in my home, whether for pooja, celebrations, or evening snacks. It’s also my son’s all‑time favorite, and this pressure cooker method makes it easy enough for even a 4‑year‑old to help. Thanks to my friend Kavitha and RK sir’s brilliant technique, this recipe has become my go‑to for quick, delicious Kesari that turns out perfect every single time.
Why use a pressure cooker for Kesari? It eliminates constant stirring and ensures even cooking, giving you soft, lump‑free Kesari effortlessly.
Why should Rava be double‑roasted? Roasting removes raw smell, enhances flavor, and prevents lumps when mixed with sugar syrup.
Can I use a 3‑liter cooker? Yes, but ensure the quantity fills at least ¼ of the cooker to avoid burning.
Why release pressure immediately? If pressure is not released right away, the sugar syrup may turn watery and affect the texture.
What if my Kesari is still watery after resting? Let it sit longer or cook on medium flame for a minute to thicken.
Can I add dry fruits or saffron? Absolutely — cashews, raisins, saffron, and even a few drops of rose essence elevate the flavor.
Does Kesari thicken over time? Yes, it naturally firms up as it cools, so adjust ghee or water if needed.
Kesari | Pressure Cooker Kesari
Ingredients
- Rava - 1/4 cup
- Sugar - 1/2 cup
- Water - 1 cup
- Cardamom powder - 1/4 tsp
- Food color generous pinch
- Ghee - 2 tbsp
- Nuts- as required
Instructions
- In a wide pan on medium flame, add Rava and 1 tsp of ghee. Double roast the Rava tillthe raw smell goes off completely. Switch off
- Add water, sugar, cardamom powder and food color to a 2 liter cooker. Stir well
- Add 1 tbsp of ghee and give a stir
- Put the weight value and cook in medium flame for one whistle. Carefully Release the pressure immediately
- Add the double roasted Rava to the sugar syrup and mix well
- Close the lid and let the cooker sits in room temperature for atleast 20 minutes without disturbing
- Open the cooker and stir well. Add remaining ghee. Lump less Kesari is ready. Garnish nuts
Video
Notes
- Use a proper 2 little cooker which whistles on/all time
- Keep the flame on medium heat
- Preferably use 2 liter cooker. If your are using 3 liter cooker make sure quantity is at-least 1/4 of the cooker to avoid cooker from getting burnt
- Stir the sugar syrup well before turning on the stove
- Add ghee according to your taste
- Originally recipe called for 1/3 of sugar. Since we have a sweet tooth i increases it
- Kesari thickens overtime
- Carefully Release the pressure immediately otherwise sugar syrup will become watery
- If your Kesari is bit watery even after 25 minutes. Try to keep it for some more time or cook in medium flame for a minute
- If you are using cashew sauté in ghee and add
- Dry fruits, saffron can also be added
Ingredients:
Rava – 1/4 cup
Sugar – 1/2 cup
Water – 1 cup
Cardamom powder – 1/4 tsp
Food color – generous pinch
Ghee– 2 tbsp
Nuts- as required
How to make Rava Kesari with step-by-step pictures:
- In a wide pan on medium flame, add Rava and 1 tsp of ghee. Double roast the Rava till the raw smell goes off completely. Switch off
- Add water, sugar, cardamom powder, and food color to a 2-liter cooker. Stir well
- Add 1 tbsp of ghee and give a stir
- Put the weight value and cook on a medium flame for one whistle
- Carefully release the pressure immediately
- Add the double-roasted Rava to the sugar syrup and mix well
- Close the lid and let the cooker sit in room temperature for atleast 20 minutes without disturbing
- Open the cooker and stir well. Add remaining ghee. Lumpless Kesari is ready. Garnish nuts and enjoy?
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