Ingredients1 cup of sooji/semolina/suji
1 1/2 cup of Sugar
5-6 tbsp ghee
1 tsp cardamom powder
1 cup of milk
1 1/2cup of water
1 tbsp of cashews
1 tbsp of raisins
Pinch of Saffron
MethodIn a heavy bottomed sauce pan roast the sooji with 1/2tsp of ghee. Once the sooji turns golden brown in color remove and keep it in a separate bowl and let it cool. Mix it with sugar and cardamom powder. (This will prevent forming any lumps while cooking)
Add water and milk in a sauce pan (you can use the same pan which is used for roasting the sooji) and bring it to a boil. Once the water starts boiling add the sooji mixture slowly stirring not to form the lumps. Stir the mixture while adding 2 tbsp of ghee. Turn it to low heat and cover it with lid. Keep stirring in between for every 2 minutes to prevent burning.( This will take max 10 mts )
Meanwhile take another pan and fry the cashews and raisins in 1tbsp of ghee.
Once the suji is cooked add the remaining ghee on top of it. Cook it for 2 more minutes and turn off the heat.
Garnish the kesari with saffron, cashews and raisins. Kesari is ready to be served.