 Kesari is a sweet semolina pudding which became popular in India during the 18th century. The word kesari is derived from the Sanskrit word kesara, which denotes the filament or stamen of the flower Saffron, the spice that gives the golden-yellow colour to the dish. This dish contains healthy ingredients that benefit your overall physical and mental health.
Ingredients: 150g Semolina, 1 cardamom (smashed), 3 tablespoons of ghee, 450ml water, 10 pieces of cashew nuts, 120g sugar Method: 1. Add 2 tablespoons of ghee into a heavy-bottomed pan and fry the cashew nuts on a medium heat until it turns light brown. Keep this aside. 2. Use the same ghee to fry the semolina for about 5 minutes and keep stirring. 3. In a separate pot, add 450ml of water and bring it to a boil, then add sugar, saffron and cardamom. Keep stirring until the sugar melts. 4. Add the pot of water mixture little by little to the semolina while stirring to make sure there are no lumps over a slow heat. 5. Add 1 tablespoon of ghee and the cashew nuts and keep stirring on low heat about 3- 5 minutes until all the water is absorbed. 6. Allow the dish to cool before cutting into desired shapes.
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