Tweet
Kesari
200 gm semolina
75 gm ghee
50 gm cashew nuts
10 gm raisins
50 gm condensed milk
Syrup
75 gm sugar
400 ml water
1.5 gm saffron
2 gm cardamom powder
1 gm lemon yellow colour
Make a thin sugar syrup with the listed ingredients.
Heat ghee in a heavy based pan. Fry the cashew nuts until golden and add the raisins.
Add the semolina and fry until slightly brown in color. Add the syrup and cook until all the water has been absorbed.
Mix in condensed milk and stir until traces of ghee begin to show at the sides of the pan.
Spread on a greased plate and garnish with nuts. Cut into desired shape and size.
Serve warm.
200 gm semolina
75 gm ghee
50 gm cashew nuts
10 gm raisins
50 gm condensed milk
Syrup
75 gm sugar
400 ml water
1.5 gm saffron
2 gm cardamom powder
1 gm lemon yellow colour
Make a thin sugar syrup with the listed ingredients.
Heat ghee in a heavy based pan. Fry the cashew nuts until golden and add the raisins.
Add the semolina and fry until slightly brown in color. Add the syrup and cook until all the water has been absorbed.
Mix in condensed milk and stir until traces of ghee begin to show at the sides of the pan.
Spread on a greased plate and garnish with nuts. Cut into desired shape and size.
Serve warm.
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