Celebrate Diwali with this Kesari recipe, a beautiful pudding made with semolina or sugi flour!
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- 240g sugee or semolina flour
- 10 tbsp ghee
- 20g raisins
- 20g cranberries
- 40g sultanas
- 20g golden raisins
- 40g cashew nuts
- 700ml cold water
- 1/2 tsp kesari colour
- 12 pods cardamom, pounded
- 270g fine granulated sugar
- Toast sugee in a pot on medium heat until fragrant. Don’t allow to turn brown. Remove from heat.
- Heat 6 tbsp ghee in a pot.
- Fry raisins and cranberry. When dry fruits swell in the oil, remove from the heat and don’t allow them to burn.
- Fry cashew nuts until golden brown. Remove from the oil and set aside.
- Add 700ml water to the hot ghee. Add kesari colour and cardamom. Allow it to come to a boil.
- Once water and ghee mixture boils, slowly pour in toasted sugee.
- Stir the mixture until it solidifies.
- Add sugar. Sugee mixture will slowly melt as sugar dissolves and will once again solidify.
- Keep stirring until the sugee mixture binds together. Add fruit and nuts.
- Add 2 tbsp ghee and stir all together until everything clumps together.
- Remove from heat and transfer the cooked kesari into a square 7-inch tin.
- Press down with a scraper and spread 1 tbsp ghee to top surface. Wait for it to cool completely before cutting.
- When cool, cut into diamonds and garnish with additional fried cashew nuts.