Kesari, a vibrant and aromatic Indian dessert, is a beloved treat across the country. This simple yet flavorful sweet is perfect for any occasion, from everyday snacks to festive celebrations. This comprehensive guide will walk you through making delicious kesari, ensuring a perfect outcome every time.
Ingredients You'll Need:
- Semolina (Sooji): 1 cup (rava) - The foundation of our kesari. Choose fine semolina for a smoother texture.
- Sugar: 1 cup (adjust to your sweetness preference) – Granulated sugar works best.
- Ghee (Clarified Butter): ½ cup - Ghee adds a rich flavor and aroma. Don't substitute with regular butter.
- Milk: 2 cups – Full-fat milk is recommended for creaminess.
- Water: 1 cup – Helps to control the consistency.
- Cardamom Powder: ½ teaspoon – Adds a warm, aromatic touch. Freshly ground cardamom is ideal.
- Cashews & Raisins (Optional): A handful – These add texture and visual appeal. You can use other nuts as well.
- Saffron Strands (Optional): A pinch – For an extra touch of luxury and color. If using, steep the saffron in a little warm milk before adding.
Step-by-Step Instructions:
1. Roasting the Semolina:
- Heat the ghee in a heavy-bottomed pan or kadai over medium heat.
- Add the semolina and roast it, stirring continuously, until it turns light golden brown and fragrant. This is crucial for the texture and flavor of your kesari. Be patient and keep stirring to prevent burning. This step takes approximately 5-7 minutes.
2. Adding the Milk and Water:
- Once the semolina is roasted, slowly add the milk and water while stirring constantly to prevent lumps from forming.
- Stir vigorously as the mixture starts to thicken.
3. Simmering the Kesari:
- Bring the mixture to a gentle simmer. Continue stirring frequently to avoid sticking. The mixture will thicken gradually. This simmering process takes around 10-15 minutes, allowing the semolina to fully cook and absorb the milk.
4. Incorporating the Sugar and Spices:
- Once the kesari has thickened to a desired consistency (similar to a thick porridge), add the sugar and cardamom powder.
- Stir well to completely dissolve the sugar and distribute the cardamom evenly.
5. Adding Nuts and Saffron (Optional):
- If using, add the cashews and raisins during the last few minutes of cooking. Stir gently to incorporate.
- If you've steeped saffron strands, add them now for added color and flavor.
6. Finishing Touches:
- Once the sugar has dissolved and the kesari reaches your desired consistency, remove it from the heat.
- Allow the kesari to cool slightly before serving. The kesari will thicken further as it cools.
Tips for Perfect Kesari:
- Use a heavy-bottomed pan: This prevents sticking and burning.
- Roast the semolina evenly: Don't rush this step; it's essential for flavor and texture.
- Stir continuously: This prevents lumps and ensures even cooking.
- Adjust sweetness to taste: Add more or less sugar based on your preference.
- Garnish generously: A sprinkle of nuts or saffron adds visual appeal.
Serving Suggestions:
Kesari is best served warm or at room temperature. You can enjoy it as is or serve it with a scoop of vanilla ice cream for a delightful contrast in temperatures and textures.
This guide will help you make delicious Kesari every time. Enjoy this simple yet flavorful Indian sweet! Remember to share your Kesari creations! Let us know in the comments how yours turned out.
