Kesari
A south indian sweet made from semolina (rava), ghee, sugar and saffron. This treat is served warm or cut up once set and served cold. With little to no time you can make this recipe with a few ingredients making for the perfect dessert this Onam.
Equipment
- Medium saute pan with lid
- Small sauce pot
- Spatula
Ingredients
- 6 tbsp Ghee
- 3 tbsp Raisins
- 1/2 cup Cashew nuts
- 1 cup Rava semolina
- 1/2 cup Castor sugar
- 3 cups Water
- 10 strands Saffron depending on how strong it is
- 1/4 tsp Cardamom powder
- Pinch of salt
Instructions
- In a medium sauté pan, add the ghee and fry cashew nuts and raisins until golden brown. Remove and set aside.
- In the same ghee add the rava and fry on low heat. You don’t want to brown it but it should have a light golden color.
- While this is happening in a small sauce pot add the water, sugar, cardamon, salt and saffron. Bring to a boil and let it bubble while the sugar dissolves.
- Once its a transparent liquid mixture take off the heat and slowly pour it into the rava pan. It will bubble up so be careful and pour a little at a time.
- Stir it around and break up any lumps, add 3/4 of the cashew nuts and raisins. Cook for 3-4 mins, stiring, until thickened.
- Once the rava has absorbed the liquid and it looks relatively dry cover with a lid and turn off the heat. Let it steam for 5 mins - this is ESSENTIAL.
- Serve it warm with the remaining cashews and raisins garnished on top.
Notes
- You can serve this cold as well. Transfer the hot kesari to a flat plate and spread it out evenly. Once its cooled, cut into diamond or square shapes before serving.
- This recipe works well with ghee but you could use butter or if you wanted to keep it vegan, coconut oil.
- It works well with cashews but you could use chopped almonds or pistachios instead.
- It is essential to let the sugar melt completely. You could use fine sugar, castor sugar, or powdered sugar but adjust the sweetness accordingly.