Kesari is an Indian semolina pudding. This sweet dessert is usually prepared during joyous occasions. I love to eat kesari but it is quite sweet. I made this kesari but with the minimum amount of sugar but I love to add lots of roasted cashew nuts and raisins. I was told that to get a perfect delicious kesari we have to roast the suji very carefully over a small flame. Give this a try and I'm sure you'll love it.
Ingredients:
- 1 cup semolina (suji)
- 2 1/2 cups water
- 1/2 cup sugar
- 1/4 cup ghee
- a few cashew nuts and raisins
- orange food colouring
- a pinch of salt
- In a kadai, (small wok) roast the cashew nuts and raisins in about 1 tbsp of ghee. Remove and keep aside.
- In the same kadai, roast the semolina over a small flame, stirring every now and then for about six minutes until you get a a nice aroma. It will slightly turn colour and won't be it's original white colour. Remove and keep aside.
- Now boil 21/2 cups of water to which a few drops of orange colouring and a pinch of salt has been added, then slowly little by little stir in the roasted semolina into the water. Keep stirring all the time so that it won't form lumps.
- After the semolina has been cooked, add in sugar.
- Lastly add in the roasted cashew nuts, raisins and the remainder ghee and cook for a while.
- Place the kesari on a small tray or plate and press down a little with a spoon. Kesari is ready to be served.
