Vegan Kesari
Indulge in the rich, velvety goodness of **Vegan Kesari**, a plant-based twist on the classic Indian dessert. Made with golden semolina roasted to perfection in aromatic coconut oil, this dish achieves its sumptuous flavor profile with the addition of creamy coconut milk, warm cardamom, and a touch of saffron for an elegant hue. Sweetened with sugar and adorned with golden cashews, plump raisins, and optional chopped nuts, this vegan-friendly kesari is a perfect balance of nutty, sweet, and floral flavors. Whether you're looking for a celebratory dessert or a decadent treat to end your meal, this quick and easy recipe—ready in just 30 minutes—is sure to impress. Ideal for festivals, gatherings, or simply indulging your sweet tooth, Vegan Kesari promises unmatched flavor without compromising on dietary preferences. **Vegan Indian sweets**, **easy dessert recipes**, and **vegan saffron pudding** enthusiasts, this one's for you!
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Recipe Information
Ingredients
- 1 cup Semolina (rava or sooji)
- 3 tablespoons Coconut oil
- 2 tablespoons Cashews
- 2 tablespoons Raisins
- 2 cups Water
- 1 cup Coconut milk
- 0.75 cup Sugar
- 0.25 teaspoon Saffron strands
- 0.5 teaspoon Cardamom powder
- 0.125 teaspoon Orange food color (optional)
- 2 tablespoons Chopped almonds or pistachios for garnish (optional)
Instructions
Heat a pan over medium heat and add 1 tablespoon of coconut oil.
Add the cashews and fry them until golden. Remove and set aside.
In the same pan, add the raisins and sauté until they become plump. Remove and set aside with cashews.
In the same pan, add the remaining coconut oil and heat gently.
Add the semolina and roast it on medium-low heat, stirring constantly, until it turns a light golden color and emits a nutty aroma. This should take about 5 minutes. Transfer the roasted semolina to a plate.
In the same pan, bring 2 cups of water and 1 cup of coconut milk to a boil.
Add the saffron strands, cardamom powder, and orange food color (if using) to the boiling liquid.
Gradually add the roasted semolina to the boiling liquid, stirring continuously to avoid lumps.
Once the semolina has absorbed most of the liquid, add the sugar and mix well.
Continue to cook while stirring regularly until the mixture thickens and starts to leave the sides of the pan, achieving a pudding-like consistency.
Add the fried cashews and raisins to the Kesari, mixing it evenly.
Garnish with chopped almonds or pistachios if desired, and serve warm.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 75 mg | 3% | |
| Total Carbohydrate | 320.5 g | 117% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 189.8 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 868 mg | 18% | |
*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.
