India / Dessert
Kesari (South Indian Semolina Pudding)
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
- water4 cup
- saffron, a few strands; optional
- milk, warm1 tsp
- white semolina1 cup
- jaggery or granulated sugar, or granulated sugar3/4 cup
- pineapple chunks, optional1/4 cup
- cardamom powder1 tbsp
- ghee or butter, or butter1 cup
- cashew nuts, chopped1/4 cup
- white raisins, white1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Bring the water to a boil.
Soak the saffron in the 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, pineapple, and cardamom 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.
