Kesari or semolina pudding
This semolina pudding is cooked in ghee and topped with cashews and raisins
| PREP TIME | 5 m |
|---|---|
| COOK TIME | 20m |
| SERVES | 8 |
¾ cup ghee (clarified butter)
8-10 cashew nuts (optional)
1 ½ tbsp raisins (optional)
1 cup semolina (sooji)
1 tsp Kesari powder
2 cups water
½ tin condensed milk
1. Heat ghee in a kadai (wok). Fry cashew-nuts and raisins till light brown and keep aside.
2. Add sooji to the remaining ghee and fry till light brown. Add kesari powder dissolved in 2 cups of water. Keep stirring. Reduce heat.
3. When all the water has been absorbed, add condensed milk. Stir well till traces of ghee begin to show at the sides of the pan.
4. Spread on a greased plate, top with nuts and raisins if desired. Cut into diamond shaped pieces. Serve warm or cold.
Quick tip: A few drops of liquid orange-red colour may be used if kesari powder is not available.
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