A traditional Indian sweet prepared with Semolina flour and roasted Cashews, Kesari is a kind of fudge which is popular in many festivals and functions across India.
By Kavitha Iyengar
- Semolina / Rava – 1 cup
- Ghee (Clarified Butter) – 1 cup
- Sugar – 2 cups
- Water – 3 cups
- Cashew nuts – 10
- Raisins -10
- Orange color / Saffron Streaks –a pinch
- Dry roast semolina for a few seconds till it gets slightly heated. (Do not roast more than that)
- Heat a little ghee, fry cashew nuts, raisins and keep it aside.
- Add half a cup of Ghee, add semolina flour and cook for a few minutes.
- Meanwhile, boil water
- Add 3 cups of boiling water to the semolina and mix well. KEEP STIRRING CONTINUOUSLY.
- Add a pinch of orange color / Saffron & mix well
- Soon, the water will start reducing and and a thick mixture is formed
- Simmer and cook for about 10 minutes (Stirring frequently to avoid lumps)
- After the semolina mixture gets cooked, add sugar, cardamom and mix well till it dissolves.
- You'll notice that once the sugar is added, the mixture becomes loose and easier to work with
- Keep stirring for another 5-10 minutes to avoid lumps.
- Add the remaining ghee / clarified butter and mix everything well. Look for a solid yet smooth consistency.
- Add half the cashews and raisins & mix well.
- Garnish it with remaining cashew nuts, raisins and serve
Kavitha Ramaswamy is the founder of www.Foodomania.com, a vegetarian and vegan Food Blog where she shares over 500 easy recipes with step by step pictures.