I was having a small function at home couple of weeks back and wanted kesari as dessert. Surprisingly, the others at home also wanted the same. So my mum was cornered into making it and she was kinda freaking out, cos it had been decades since she last made it.
The kesari that you get from the temples here are simply deeeeeeelicious as it would be sweet and dripping with ghee. Of course, when mum made it, she cut down the sugar and ghee. It was just nice and perfect and everyone devoured it!
- Semolina – 2 cups
- Sugar – 1 cup
- Water – 4 cups
- Cardamom powder – 1 tbsp
- Cashew nuts – handful
- Raisins – handful
- Kesari colouring – ½ tsp mix with very little water
- Place about 2-3 tbsp of ghee in the wok and once it’s hot, fry the cashew nuts.
- Add the raisins halfway and remove both from the wok once the cashew nuts turn brown.
- In the same ghee, dry roast the semolina.
- Add water slowly and keep stirring till there are no lumps.
- Now add the sugar and the kesari colouring and keep stirring continuously.
- Lastly add 3/4 of the roasted cashew nuts and raisins.
- Once it starts getting hard to stir, remove from the wok and transfer on to a plate or tray.
- Using the base of a flat ladle, flatten the kesari slightly.
- Sprinkle the remaining cashew nuts and raisins on top and push them slightly into the kesari.
- Keep it aside to cool and using a knife cut them into diamond shapes.
- Best eaten cold so do store it in the fridge 😊