Kesari

Method

Heat 50ml ghee in a heavy-bottomed pan and roast the semolina over medium heat for 8-10 minutes, stirring constantly until it turns golden brown and releases a nutty aroma. Meanwhile, dissolve saffron strands in 50ml warm water. In another pan, heat the remaining ghee and lightly fry the cashew nuts and raisins until golden, then set aside. Bring 400ml water to a boil with crushed cardamom pods and a pinch of salt. Slowly pour the boiling water into the roasted semolina whilst stirring continuously to avoid lumps, then add the saffron-infused water. Cook on medium-low heat for 3-4 minutes until the mixture becomes thick and the semolina absorbs all the liquid. Dissolve sugar in a separate pan with 50ml water and heat until it becomes a thin syrup, then pour into the kesari and fold in gently. Stir in the fried cashew nuts and raisins, remove from heat and serve warm.