RCI-DS.001.0291.001
Kesari
or is a sweet dessert dish that is traditionally prepared in South India for special occasions. Most often it is prepared with Semolina (cream of wheat), but that maybe substituted with 'beaten rice' (aval) or at times even with rice.
Prep35 min
Cook120 min
Total155 min
Servings4
Difficultyintermediate
Ingredients
- white Semolina1 cup
- 4 cups
- chopped cashew nuts1/4 cup
- white raisins1/4 cup
- 1 tablespoon
- ghee (or substitute butter)1 cup
- Jaggery or Sugar3/4 cup
- Pineapple pieces1/4 cup
- A few strands of Saffron1 unit
Method
1
Heat a heavy-bottomed pan or kadai over medium heat and dry roast the semolina, stirring continuously, until it turns light golden and releases a nutty aroma.
5 minutes
2
Remove the roasted semolina from the pan and set it aside. In the same pan, heat ghee over medium heat and add cashews and raisins, frying until the cashews turn golden and the raisins plump up.
3 minutes
3
Add water to the pan with the ghee and bring it to a rolling boil. If using saffron strands, dissolve them in a tablespoon of warm water and add to the boiling water to achieve the characteristic golden-yellow color.
4 minutes
4
Slowly add the roasted semolina to the boiling water in a thin, steady stream while stirring continuously to prevent lumps from forming.
2 minutes
5
Reduce the heat to low, cover the pan, and cook the mixture until all the water is absorbed and the semolina is fully cooked through, stirring occasionally.
5 minutes
6
Add sugar and cardamom powder to the cooked semolina mixture and stir well to combine, ensuring the sugar dissolves completely and is evenly incorporated.
2 minutes
7
Drizzle additional ghee over the mixture and continue to cook on low heat, stirring gently, until the kesari comes together as a cohesive mass and starts to leave the sides of the pan.
4 minutes
8
Remove from heat and transfer the kesari to a greased plate or serving dish. Garnish with the fried cashews and raisins, and serve warm.