kesari

Kesari, a popular Indian semolina dessert:

Ingredients:

- 1 cup semolina (sooji/rava)

- 1 cup sugar

- 1/2 cup ghee (clarified butter)

- 2 cups water

- A pinch of saffron strands (soaked in warm milk) or orange food color (optional)

- 1/4 cup cashews and raisins

- 1/2 teaspoon cardamom powder

- A few strands of saffron for garnish (optional)

Instructions:

1. In a pan, heat ghee over medium heat. Add cashews and raisins and fry until the cashews turn golden brown. Remove and set aside.

2. In the same pan, add semolina and roast it on low-medium heat until it becomes aromatic and changes color slightly. Be careful not to burn it.

3. In a separate pot, bring water to a boil.

4. Slowly add the boiling water to the roasted semolina, stirring continuously to avoid lumps.

5. Add sugar to the mixture and keep stirring. The Kesari will absorb the water and thicken.

6. Add saffron-soaked milk or food color for a vibrant hue (if using). Mix well.

7. Add cardamom powder and the fried cashews and raisins. Continue to cook and stir until the mixture leaves the sides of the pan.

8. Once the Kesari reaches the desired consistency, remove it from heat.

9. Garnish with a few strands of saffron (optional).

Enjoy warm Kesari as a delightful dessert!