Cookbook:Kesari (South Indian Semolina Pudding)
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Kesari or Kesari baath is a sweet dessert dish that is traditionally prepared in South India for special occasions. It is most often prepared with semolina, but this may be substituted with 'beaten rice' (aval) or regular rice.
Ingredients[edit | edit source]
For 4 servings:
- 1 cup white semolina
- 4 cups water
- ¼ cup chopped cashew nuts
- ¼ cup white raisins
- 1 tablespoon cardamom powder
- 1 cup ghee (or substitute butter)
- ¾ cup jaggery or granulated sugar
- ¼ cup pineapple chunks (optional)
- A few strands of saffron (optional)
Procedure[edit | edit source]
- Bring the water to a boil.
- Soak the saffron in a teaspoon of warm milk.
- Lightly toast the semolina in a deep-bottom pot. When the semolina is golden brown, add the boiling water, stirring continuously to avoid lumps.
- Add the sugar, the pineapple and the spices to the mix while stirring.
- Keep stirring well, and cook on low heat until the mixture comes together well.
- Heat the ghee or butter in a separate pan, add cashews, and fry to golden brown.
- Add raisins and fry for a few seconds until they swell up.
- Add the nuts and raisins to the kesari.
- Add the saffron milk along with the saffron, and mix well.
- Serve hot.