Sravan Special: Traditional Rawa-based Recipes for Fasting and Feasting

Welcome to the realm of Sravan, a month celebrated with great devotion and culinary delights in many Indian households. This auspicious period calls for special recipes, particularly those made with rawa (semolina), which are perfect for both fasting and feasting. These traditional Indian recipes showcase the versatility of rawa in creating delightful dishes. Rawa Kesari offers a sweet treat with its luscious texture and fragrant flavours, while, Rawa Shankarpali presents a crispy snack, perfect for tea time or festive occasions. Let’s dive into these recipes and savour the delectable creations made with rawa.

Recipe 1: Rawa Kesari


  • 1 cup semolina (rawa/sooji)
  • 1 cup sugar
  • 1/4 cup ghee (clarified butter)
  • 1/4 cup cashews, halved
  • 1/4 cup raisins
  • 4 cups water
  • 1/2 tsp cardamom powder
  • A few strands of saffron (optional)
  • Food coloring (optional)


  1. Heat ghee in a pan. Add cashews and raisins. Fry until cashews turn golden and raisins puff up. Keep aside.
  2. In the same pan, roast rawa until fragrant.
  3. Bring water to a boil in a different pot.
  4. Stir regularly to prevent lumps as you pour the hot water over the toasted rawa.
  5. Cook on medium heat until the rawa absorbs the water.
  6. Add sugar, cardamom powder, saffron (dissolved in a little warm milk), and food coloring (if using). Mix well.
  7. Continue cooking on low heat until the mixture thickens and begins to pull away from the pan’s sides.
  8. Include raisins and fried cashews. Mix thoroughly.
  9. Remove from heat and let it cool slightly before serving.

Recipe 2: Rawa Shankarpali


  • 2 cups semolina (rawa/sooji)
  • 1/2 cup all-purpose flour (maida)
  • 1/4 cup ghee (clarified butter)
  • 1/2 cup powdered sugar
  • A pinch of salt
  • Healthy cooking oil for frying


  1. Combine rawa, all-purpose flour, ghee, powdered sugar, and salt in a large mixing basin. Mix thoroughly.
  2. Gradually include water into the ingredients and knead into a firm dough.
  3. Cut the dough into smaller pieces, then roll out each piece into a thin sheet.
  4. Using a knife or cookie cutter, create little diamond or square shapes from the rolled dough.
  5. Prepare oil for frying in a deep pan.
  6. Carefully add the cut dough pieces to the heated oil, then cook them until crisp and golden brown.
  7. Let them cool and make sure to store them in an air-tight container.

Upma: Upma is a popular breakfast dish in India made from roasted semolina (rawa). To make upma, heat some oil in a pan and add mustard seeds, cumin seeds, chopped onions, and green chilies. Once the onions turn translucent, add rawa and roast it until it turns golden brown. Then, add water and salt to taste and stir it well until the upma reaches the desired consistency.

Your sweet craving will be satisfied by the Rawa Kesari’s rich, fragrant flavours. Last but not least, Rawa Shankarpali provides a delicious crispy snack that will appeal to people of all ages. These dishes demonstrate the versatility of semolina in the kitchen and serve as a reminder of the mouthwatering flavours that can be produced with basic ingredients. So gather your supplies, go on a culinary adventure, and savour the flavour of these semolina recipes.