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.
Servings
4
4 cups water
A few strands of saffron (optional)
1 teaspoon warm milk
1 cup white semolina
¾ cup jaggery or granulated sugar
¼ cup pineapple chunks (optional)
1 tablespoon cardamom powder
1 cup ghee or butter
¼ cup chopped cashew nuts
¼ cup white raisins
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.