- 1 tbspcashew nut halves
- 1 tbspraisins or sultanas (golden raisins)
- 250 g (9 oz/1¼ cups)semolina (medium coarse)
- 400 ml (14 fl oz / 1⅔ cups) boiling water
- ¼ tspkesari powder (or saffron powder)
- 150 g (5½ oz/¾ cup)caster (superfine) sugar
- 1 tspghee
- ¼ tspground cardamom
- butter, for greasing
Dry-roast the cashew nuts in a medium frying pan (skillet) over a low heat until golden brown. Set aside. In the same pan, dry-roast the raisins until they start to turn golden and plump. Put them together with the roasted cashews.
In the same pan, dry-roast the semolina until just beginning to turn golden. Then, add the boiling water and kesari powder and cook for 10–12 minutes, stirring continuously, until the semolina is soft and most of the water is absorbed.
Add the sugar, mix well and cook for 4–5 minutes, stirring continuously. Then, add the ghee and cook for a further 3–4 minutes, stirring continuously. Add the cardamom, cashews and raisins and give it a good stir.
Grease a round cake tin (about 23 cm/9 inches) with some butter, pour the kesari in and spread it to a thickness of about 1.5–2 cm (½–¾ inch). Cut into diamonds or squares, and serve either warm or cold.
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