Kesari

My quick and instant  fail proof dessert.  

This dessert uses semolina or also known as sugee, which is the gritty coarse particles of wheat left after flour has been bolted. Making a good Kesari is a tricky, the ratio of water to semolina is a tough one, too much of water, you get a mushy blob and too little, you'll end  up with a tough dough! 
The best ratio is 2c semolina : 3c liquid.
Takes me a good 10 minutes, of course I  need to have all the ingredients measured  and lined up in a conveyor belt, so to speak, ready at hand! 

You would need: 

2cups of semolina

1/2 cup of raisins

1/2 cup of roasted chopped cashew nuts
3 cloves

1 cardamom (seeds only)
1 cup of milk  
2 cups of water

pinch of salt

1 cup sugar

2 tbs ghee.

Yellow coloring

More ghee

• In a pan toast dry semolina for 5min in low fire. Stir continuously. Remove and set aside.
• In another pan put 2 tbs of ghee on a low fire. Add the cardamon seeds and the clove. Add the nuts and raisins later on when the nuts turn brown. Do not let the raisins fry too much. Carefully pour the milk or water in. Let it come to a gentle boil. Make sure the fire is at low.
• Add salt, sugar and coloring. Keep mixing. I suggest you use your mitten now. It  will bubble like a volcanic lava!
• Now carefully add the semolina by slowly drizzling into the boiling liquid, but stirring vigorously till all the semolina  are added. Keep stirring until mixture bubbles and began to dry up. Remove from the heat.
• Get a square dish tray and pour mixture, leveling it all around. Add a tsp of ghee to smooth the surface. Let it cool. Cut into squares.

I like mine  piping hot, but it's best served at room temperature. Try not to put it in the fridge, it dries up pretty fast and you'd end up with a tough and bland texture.  Cover the Kesari  with a cling film. Best eaten immediately.

Do try. Jue.