Follow these steps for perfect results
Cardamom Pods
crushed
Sugar
Ghee
Ghee
for roasting rava
Saffron strands
powdered
Milk
Mixed dry fruits
chopped
Cashew nuts
Raisins
Sooji (Semolina/ Rava)
Soak saffron strands in warm milk for 15-20 minutes.
Heat ghee in a pan and roast the semolina until fragrant. Let it cool.
Heat milk in a kadai over low flame. Add saffron and sugar.
Add cardamom if desired.
Once sugar melts, add roasted semolina slowly, stirring continuously to avoid lumps.
Cook over low flame until semolina is completely cooked.
Heat ghee in a tadka pan, roast cashew nuts, raisins, and other dry fruits.
Garnish the Kesari with roasted nuts and raisins.
Serve immediately or refrigerate and serve chilled.
Expert advice for the best results
Roast semolina on low heat to prevent burning.
Add saffron water towards the end for maximum flavor infusion.
Adjust sugar to taste.
Everything you need to know before you start
15 mins
Can be made a day ahead
Serve warm in a bowl, garnished with nuts and saffron strands.
Serve warm or chilled as a dessert.
Serve with a scoop of vanilla ice cream.
Complements the sweetness
Discover the story behind this recipe
Traditional sweet dish often made during festivals and celebrations.
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