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Kesari (South Indian Semolina Pudding)

Kesari (South Indian Semolina Pudding) — a indian recipe, 10 ingredients.

Serves 4 · Indian

contains glutencontains dairycontains nuts

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 4 cups water
  • A few strands of saffron (optional)
  • 1 teaspoon warm milk
  • 1 cup white semolina
  • ¾ cup jaggery or granulated sugar
  • ¼ cup pineapple chunks (optional)
  • 1 tablespoon cardamom powder
  • 1 cup ghee or butter
  • ¼ cup chopped cashew nuts
  • ¼ cup white raisins
Make it lactose-friendly
  • 1 teaspoon warm milk → lactose-free milk, oat milk, or almond milk
  • 1 cup ghee or butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  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.

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Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0