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Wednesday, April 11, 2012

Kesari



1 cup of cream of wheat
1 3/4 cups of water
1 cup sugar
1/4 cup of ghee or clarified butter
2 tablespoon raisin
1/4 cup raw cashew nuts
a pin of food coloring
a few saffron strings
1/4 teaspoon of ground nutmeg or ground cardamon

Add about 1 teaspoon of clarified butter to the cream of wheat and microwave it for 45 secs.
Roast the cashew until brown and keep it aside.
Take water in a pan and heat it on medium heat when it comes to a boil add the  color and saffron after a few seconds add cream of wheat slowly till it all dissolves, add sugar, when the sugar dissolves add the clarified butter, stir add raisin, cashew, when kesari is done when it pulls away from the side of the pan and starts form a ball.  Add ground nutmeg powder or cardamon and turn the heat of.  Serve as dessert.  Serves 4.

I am not sure where this dish originated from.  It is found all over India.  Versions of this is also served in the middle east.  Serve for dessert with fresh cut fruits.

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