I don’t have much to write about this sweet dish, that was responsible for cultivating the interest in cooking and experimenting for others.
It might sound very cliche, but kesari is an emotion to me. I can tell with pride, that most of the people I know come to me for my Kesari. I don’t want to waste time in mere words. May Kesari sprinkle magic in all your kitchens!


Semolina— 1 cup

Sugar— 2 ¼ cup

Ghee — 1 3/4cup

Hot boiling water— 2 ½ cups

Cashew nuts— 1 tbsp

Raisin’s— 1 tbsp

Cardamom powder— ½ tsp

Orange food colour— ¼ tsp.


Take a deep pan and warm half cup of ghee, add the semolina and roast it well till you get a nice aroma and the semolina has slightly changed colour. Have the heat on medium. (The semolina should be roasted well or you would have lumps when you add the water.) Now add the boiling water slowly and keep stirring till the semolina cooks well and semolina is massy. Add the sugar and keep stirring. Once the sugar dissolves add the orange colour , and the remaining ghee keeping aside one tsp of ghee. When the mixture starts leaving the sides of the pan,add the cardamom powder, mix it well with the mixture and put of the heat. Heat one tsp ghee add the cashew nuts fry till they change colour, add the raisin’s fry till the raisin bubbles ,add this to the mixture . Your delicious Kesari is ready.

2 thoughts on “KESARI

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