Semolina Kesari Recipe

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Directions

• First, start off with crushing cardamoms to make a semi fine powder and keep it aside.
• Once you are done with that, crush the saffron threads and keep aside.
• Take a kadai or pan and heat it on low flame
• Ghee is the first ingredient. Let the ghee heat up.
• Meanwhile, you can mix sugar in a bowl of water and keep it on the stove.
• Add powdered saffron or kesar powder in the sugar solution.
• Add semolina and keep stirring in the ghee once it becomes badam or any dry fruit of your choice. Stir the mixture till it turns gold.
• If the sugar solution starts to boil, keep in simmer and keep stirring the semolina till the time sugar dissolves entirely in water.
• The color of the sugar solution will change to golden. Wait for that. After that, add the sugar solution to the semolina mixture.
• Be very careful when you do that because the mixture may splutter.
• Keep on stirring until the mixture turns thick and leaves the sides of the kadai as a sign of it getting ready for you to turn off the stove.
• Switch off and transfer to another container.
• You can either add the cashews later or in the beginning itself.

Your semolina kesari is ready. Serve it hot.

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