•Heat one tablespoon ghee in a non stick saute’ pan. Add cashewnuts and roast till golden brown. Keep aside.
•Roast semolina on low in the same pan till it emits a nutty aroma. Remove from when golden brown. Set aside.
•Boil water and milk in a sauce pan.
•Add the semolina little by little to the mixture taking care not to form lumps. Stir continuously.
•Cover the pan with a lid and simmer on medium heat till all the liquid is absorbed by the semolina. It takes less than five minutes. The semolina has to be cooked well before adding the sugar, if not kesari will have a grainy texture.
•Add sugar and a pinch of salt, stir well. Add the food colouring. Stir well and break if there are any lumps.
•Add rest of the ghee and cardamom powder, give a good stir. Kesari is done when the semolina loosens up, leaves the sides of the sauce pan and has a flowery, creamy texture.
Plate the prepared kesari in a serving dish. Garnish with cashewnuts and saffron strands. Serve warm or cold. It tastes delicious either way.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (374g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 3 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 1.2mg||0 %|
|Sodium 8mg||0 %|
|Potassium 29.5mg||1 %|
|Total Carbohydrate 300.7g||88 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 300.7g|
|Protein 0.5g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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