Learn to Prepare Authentic South Indian Kesari Semolina Pudding for Special Occasions

Kesari, also known as kesari baath, is a popular dessert from South India. It is often made during special occasions. The dish primarily uses semolina, though beaten rice or regular rice can be used. This sweet treat is known for its rich flavour and vibrant colour, often enhanced with saffron.

• 4 cups water
• A few strands of saffron (optional)
• 1 teaspoon warm milk
• 1 cup white semolina
• ¾ cup jaggery or granulated sugar
• ¼ cup pineapple chunks (optional)
• 1 tablespoon cardamom powder
• 1 cup ghee or butter
• ¼ cup chopped cashew nuts
• ¼ cup white raisins

• Deep-bottom pot
• Separate pan for frying
• Spoon for stirring

Procedure

1. Bring the water to a boil.
2. Soak the saffron in the warm milk.
3. Lightly toast the semolina in a deep-bottom pot. Once golden brown, add the boiling water while stirring continuously to avoid lumps.
4. Add sugar, pineapple, and cardamom to the mixture while stirring.
5. Continue stirring well and cook on low heat until the mixture comes together well.
6. Heat ghee or butter in a separate pan. Add cashews and fry until golden brown.
7. Add raisins and fry for a few seconds until they swell up.
8. Add the nuts and raisins to the kesari.
9. Add the saffron milk along with the saffron strands and mix well.
10. Serve hot.

Nutritional Values

This delightful dessert is not only easy to make but also a favourite among many. Its rich taste and aroma make it a perfect choice for celebrations. Enjoy this traditional South Indian sweet with your loved ones!