Coconut Kesari



  1. Bombay Rava – 1/2 cup
  2. Ghee – 1/2 cup; measured after melting
  3. Boiling thin coconut milk – 2.5 cups
  4. Sugar – 1 cup
  5. Grated coconut – 1 cup
  6. salt – a pinch
  7. Coconut essence – 1/4 tsp.
  8. Cardamom powder – 1 tsp
  9. Cashews – 25 grams


  1. Heat the ghee in a thick bottomed vessel.  Add the cashews and fry till they turn golden brown in colour. Remove cashews from the ghee & keep aside for granish.
  2. Add rava to the same ghee & fry till golden brown for 7 minutes.
  3. Add 2.5 cups of boiling thin coconut milk to the rava & mix. Cover the wok & cook the rava on low heat for 5 minutes.
  4. Add sugar & grated coconut. Mix well for 5 minutes / till it reaches the Halwa stage.
  5. Finally add the salt, cardamom powder & coconut essence & mix.
  6. Transfer the rava mixture to a square/ rectangular pan.
  7. Garnish with the toasted cashews.
  8. Let cool completely. Cut into desired shapes & serve.
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