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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.

Source and licence

"Kesari (South Indian Semolina Pudding)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Kesari_(South_Indian_Semolina_Pudding), revision 4540908), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Kesari_(South_Indian_Semolina_Pudding)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4540908

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Bring the water to a boil.
  2. Soak the saffron in the warm milk.
  3. Lightly toast the semolina in a deep-bottom pot. When the semolina is golden brown, add the boiling water, stirring continuously to avoid lumps.
  4. Add the sugar, pineapple, and cardamom to the mix while stirring.
  5. Keep stirring well, and cook on low heat until the mixture comes together well.
  6. Heat the ghee or butter in a separate pan, add cashews, and fry to golden brown.
  7. Add raisins and fry for a few seconds until they swell up.
  8. Add the nuts and raisins to the kesari.
  9. Add the saffron milk along with the saffron, and mix well.
  10. Serve hot.