Kesari
Indulge in the rich and aromatic flavors of Kesari, a classic South Indian dessert that’s as comforting as it is stunning to behold. Made with velvety semolina (rava), golden ghee, and the delicate infusion of saffron strands, this dish is a melt-in-your-mouth treat that comes together in just 30 minutes. Sweetened with sugar and seasoned with fragrant cardamom, Kesari boasts an irresistible texture enhanced by crunchy cashew nuts and plump raisins. Perfect for festive occasions or simple family gatherings, this easy-to-follow recipe delivers vibrant color, luscious flavor, and the kind of warm, nostalgic satisfaction that only Indian sweets can offer. Serve it warm or at room temperature for an unforgettable ending to any meal.
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Recipe Information
Ingredients
- 1 cup Semolina (rava/suji)
- 1 cup Sugar
- 2.5 cups Water
- 0.5 cup Ghee
- 10 strands Saffron strands
- 0.25 teaspoon Cardamom powder
- 2 tablespoons Cashew nuts
- 1 tablespoon Raisins
- 1 pinch Food color (optional)
Instructions
Begin by soaking the saffron strands in 2 tablespoons of warm water. Set aside for later use.
In a medium-sized saucepan, bring 2.5 cups of water to a boil. If you are using food color, add it to the water at this stage.
While the water is heating, take a deep, heavy-bottomed pan and heat 2 tablespoons of ghee over medium heat.
Add the cashew nuts to the pan and fry them until they turn golden brown. Remove them with a slotted spoon and set aside.
In the same pan, add the raisins and fry them until they puff up. Remove and set aside with the cashew nuts.
To the remaining ghee in the pan, add the semolina and roast it on medium-low heat until it turns golden and emits a pleasant aroma. This should take about 5-7 minutes.
Once the semolina is roasted, carefully pour the boiling water into the pan with the semolina while stirring continuously to prevent lumps from forming.
Add the soaked saffron along with the water to the semolina mixture and continue to stir.
Cover the pan with a lid and let it cook on a low flame for 2-3 minutes until the water is absorbed and the semolina is cooked.
Reduce the heat to low and stir in the sugar. As you add the sugar, the mixture will become runny again.
Add the remaining ghee in batches, stirring continuously. The kesari will gradually start to thicken and leave the sides of the pan.
Finally, stir in the cardamom powder, fried cashew nuts, and raisins.
Cook for another 2-3 minutes or until the ghee starts to separate slightly from the sides of the kesari.
Remove from heat and let it cool slightly before serving.
Serve warm or at room temperature, garnished with additional nuts if desired.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 52.7 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 132 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
