• Prep Time 10 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Description

Check out our Food writer, Esther Chandran favourite quick-fix dessert, kesari – a common sweet treat at Indian restaurants.

Read the full story here.

Recipe Ingredient

  • 120g sugee or semolina flour
  • 5 tbsp ghee
  • 10g raisins
  • 10g cranberries
  • 20g sultanas
  • 10g golden raisins
  • 20g cashew nuts
  • 350ml cold water
  • 1/4 tsp kesari colour
  • 6 pods cardamom, pounded
  • 135g fine granulated sugar


  1. Toast sugee in a pot on medium heat until fragrant. Don’t allow to turn brown. Remove from heat.
  2. Heat 3 tbsp ghee in a pot.
  3. Fry raisins and cranberry. When dry fruits swell in the oil, remove from the heat and don’t allow them to burn.
  4. Fry cashew nuts until golden brown. Remove from the oil and set aside.
  5. Add 350ml water to the hot ghee. Add kesari colour and cardamom. Allow it to come to a boil.
  6. Once water and ghee mixture boils, slowly pour in toasted sugee.
  7. Stir the mixture until it solidifies.
  8. Add sugar. Sugee mixture will slowly melt as sugar dissolves and will once again solidify.
  9. Keep stirring until the sugee mixture binds together. Add fruit and nuts.
  10. Add 1 tbsp ghee and stir all together until everything clumps together.
  11. Remove from heat and transfer the cooked kesari into a square 7-inch tin.
  12. Press down with a scraper and spread 1 tbsp ghee to top surface. Wait for it to cool completely before cutting.
  13. When cool, cut into diamonds and garnish with additional fried cashew nuts.

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