Ingredients
- 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 step by step
- Bring the water to a boil.
- Soak the saffron in the warm milk.
- Lightly toast the semolina in a deep-bottom pot. When the semolina is golden brown, add the boiling water, stirring continuously to avoid lumps.
- Add the sugar, pineapple, and cardamom to the mix while stirring.
- Keep stirring well, and cook on low heat until the mixture comes together well.
- Heat the ghee or butter in a separate pan, add cashews, and fry to golden brown.
- Add raisins and fry for a few seconds until they swell up.
- Add the nuts and raisins to the kesari.
- Add the saffron milk along with the saffron, and mix well.
- Serve hot.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.