Semolina Kesari is a popular sweet in South India. In my hometown Udaipur we make Suji ka halwa which has almost the same ingredients but proportions are different. Halwa has fluffy texture while Kesari is fudgy and seta like burfi.
- 1/2 cup Semolina or rawa
- 1 cup sugar
- 1 1/2 cup milk
- 3 tbsp. Ghee
- 10-12 cashew nuts
- 1/2 tsp. cardamom powder
- A pinch of orange food colour
Add semolina to the same pan and roast till it turns light brown in colour.
Boil milk in another vessel and add roasted rawa and orange colour in it. Stir it well so that there is no lump formed in the milk.
Cook for 3-4 minutes till rawa gets cooked.
Add sugar and keep cooking for another 4-5 minutes till Kesari leaves the sides of the pan.
Add ghee, cardamom powder and fried cashew nuts in it. Grease a large plate with oil and spread the cooked Kesari on it. Flatten the top with a ladle and let it cool completely.
Slice it in desired shapes and serve.
- Replace water with the same quantity of milk for a slightly different taste. Milk makes this Kesari recipe richer and denser.
- Avoid orange colour if you are allergic to food colours.