Ker Aur Kismis Recipe (Rajasthani Ker Aur Kismis Sabzi)
Tarla Dalal
• Updated : Jan 12, 2026
Ker Aur Kismis is a traditional Rajasthani delicacy that beautifully balances tangy, sweet, and spicy flavors. Made with desert berries (ker) and plump raisins, this dish reflects the wisdom of desert cooking, where ingredients are preserved and used thoughtfully. The ker is soaked and cooked to reduce bitterness, then sautéed with aromatic spices like mustard seeds, cumin, and dried red chillies. Raisins add a gentle sweetness that balances the natural sourness of ker. Often prepared during festivals, Ker Aur Kismis pairs wonderfully with bajra roti or dal-baati, making it a timeless and nutritious accompaniment.
Table of Content
About Ker Aur Kismis
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Ingredients
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Methods
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What is ker aur kismis made of ?
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Soaking ker
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Making ker aur kismis sabzi
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FAQs
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Related Ker Aur Kismis Recipe
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Tips for Ker Aur Kismis Recipe
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Nutrient values
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ker aur kismis recipe | Rajasthani ker aur kismis sabzi | ker aur kismis with khoya | with 25 amazing images.
ker aur kismis is a sweet and sour traditional Rajasthani sabzi. Learn to make ker aur kismis with khoya.
A simple but superbly flavoured Rajasthani ker aur kismis sabzi. Ker (desert berries), raisins and khoya (mava) are mildly spiced, so as to retain the delicate flavour of the ingredients.
Prepare ker aur kismis as close to serving time as possible.
Serve ker aur kismis with khoya immediately with bajra or makai rotis.
Enjoy ker aur kismis recipe | Rajasthani ker aur kismis sabzi | ker aur kismis with khoya | with step by step photos.
Tags
Soaking Time
8 hours
Preparation Time
5 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
20 Mins
Makes
2 servings
Ingredients
For Ker Aur Kismis
- 1/4 cup ker , soaked for 8 hours and drained
- 1/4 cup raisins (kismis)
- 1 tbsp ghee
- 1 1/2 tsp chilli powder
- salt to taste
- 2 tbsp crumbled mawa (khoya)
Method
For ker aur kismis
- To make ker aur kismis, heat the ghee in a broad non-stick pan, add the ker, chilli powder and salt and sauté on a medium flame for 2 minutes.
- Add ½ cup of water, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
- Add the raisins and ½ cup of water, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring occasionally.
- Add the mava and cook on a slow flame for 30 seconds.
- Serve ker aur kismis immediately.
Ker Aur Kismis recipe with step by step photos
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See below image of list of ingredients for ker aur kismis sabzi.
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To make ker aur kismis, ker is a green berry like fruit of a thorny bush(capparis decidua) found in the arid parts of Rajastnan.It is very sour, and is commonly available during the months of April and May. Ker is a small moderate sized evergreen thorny tree, with slender branches armed with conical thorns and with light bluish-green foliage.
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Put 1/4th cup ker berries in a bowl.
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Wash ker berries 2 to 3 times to remove all the dirt. You can see the dirt.
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Washed ker berries.
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Cover and soak ker berries for 8 hours or overnight.
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Berries after soaking. We soaked 1/3rd cup ker which has now become 3/4th cup. Note that we now need to wash this 2 to 3 times.
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Wash the ker berries 2 to 3 times in water till clean.
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Drain.
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Soaked and drained ker.
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Heat 1 tbsp ghee in a broad non-stick pan.
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Add the soaked and drained ker. 1/4 cup ker has become 1/2 cup after soaking.
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Add 1 1/2 tsp chilli powder.
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Add salt to taste. We added 1/4 tsp salt.
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Sauté on a medium flame for 2 minutes.
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Add ½ cup of water.
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Mix well.
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Cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
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Add 1/4 cup raisins (kismis).
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Add ½ cup of water.
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Cook on a medium flame for another 4 to 5 minutes, while stirring occasionally.
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Add 2 tbsp crumbled mava (khoya).
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Cook for 30 seconds on slow flame.
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Serve ker aur kismis immediately.
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- What is Ker Aur Kismis?
It’s a traditional sweet-and-sour Rajasthani sabzi made with ker berries (desert berries), raisins (kismis), and khoya (mava). - What does “ker” mean?
Ker is the green berry-like fruit of the thorny bush Capparis decidua, commonly found in the dry regions of Rajasthan. - What are the main ingredients in this recipe?
The key ingredients are soaked ker berries, raisins (kismis), ghee, chilli powder, salt, and crumbled mawa (khoya). - How long should ker berries be soaked?
Ker berries should be soaked for about 8 hours before cooking. - Can I prepare this dish without khoya (mava)?
The recipe traditionally includes khoya for richness and flavor, but without khoya the sabzi will be less creamy you could omit it if desired, though this alters the classic texture. - What is the total time needed to make this dish?
Soaking time + cooking time = about 20 minutes of cooking + 8 hours soaking. - How spicy is this sabzi?
It uses 1½ tsp chilli powder, so it has mild heat you can adjust it to taste. - What is the best way to serve Ker Aur Kismis?
It’s recommended to serve this sabzi immediately with bajra or makai rotis to enjoy its flavors. - Is Ker Aur Kismis a dry or gravy dish?
It’s a semi-dry sabzi cooked with water but not a runny gravy. - How many servings does the recipe make?
The recipe yields about 2 servings.
If you liked this Ker Aur Kismis Recipe then also check out other recipes like:
1. Soak and Clean Ker Properly
Before cooking, soak the ker berries for 8 hours or overnight. Rinse them a few times to remove any sand or impurities this improves texture and taste.
2. Use Fresh Ker for Best Flavor
Ker (desert berries) are seasonal and very sour. If available fresh, use them soon after picking for the best natural tang in the sabzi.
3. Control the Sour-Sweet Balance
Since ker is naturally sour, adjust the amount of raisins (kismis) to balance the sweet and tangy notes. More kismis adds sweetness and a chewy texture.
4. Don’t Overcook the Khoya
Add the crumbled khoya (mava) toward the end and cook only 30 seconds on low heat so it melts slightly without becoming too grainy.
5. Serve Fresh
This sabzi tastes best when served immediately with bajra or makai rotis delaying can make it lose its fresh flavors and moisture.
6. Adjust Water for Desired Consistency
The recipe uses water in stages adjust slightly if you want it more dry or saucy, but avoid too much water as it can dilute the delicate taste.
7. Mild Spicing Works Best
Keep the red chilli powder moderate (as suggested 1 ½ tsp) to let the ker and kismis flavors shine. Too much spice can overpower the subtle sweet-sour profile.
Nutrient values (Abbrv)per plate
| Energy | 182 Calories |
| Protein | 3.5 g |
| Carbohydrates | 17.8 g |
| Fiber | 0.2 g |
| Fat | 10.7 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |
Click here to view Calories for Ker Aur Kismis
The Nutrient info is complete
neelvb
May 31, 2021, 1:38 p.m.
Neha
July 29, 2018, 1:40 p.m.
Ker Aur Kismis easy and testy rep.. muje behad pasand aai
