• Prep Time 10 minutes
  • Cook Time 30 minutes
  • Serving For 8 People
  • Difficulty Easy
Favorite Shop Ingredients

Recipe Description

Celebrate Diwali with this Kesari recipe, a beautiful pudding made with semolina or sugi flour!

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Recipe Ingredient

  • 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

Instructions

  1. Toast sugee in a pot on medium heat until fragrant. Don’t allow to turn brown. Remove from heat.
  2. Heat 6 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 700ml 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 2 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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