1. Semolina 250 gm
Prepare for the garnishing. Powder the cardamom after removing the outer skin. Grind the inner black granules to a fine powder and keep aside. Take the saffron, add two drops of milk and grind it to a paste. The saffron and the milk should mix well. It will be a sort of orangish paste.
Roast the cashew nuts in ghee. Take three spoons of ghee and cashew nuts in a pan and roast them on slow fire. When they turn golden brown remove them from the ghee and keep aside. Roast the almonds in the same ghee till the colour changes slightly. Remove the almonds and keep aside. Roast the raisins in the same ghee till the colour changes slightly. Remove the raisins and keep aside.
Prepare the Dessert. After removing all the ingredients used for garnishing, roast semolina in the same ghee, in medium heat. It would take at least 20 minutes for the semolina to turn light brown. You will also get a nice smell of roasted semolina. The flame should be low, otherwise semolina may not get evenly roasted or may get burnt. Add water and cook. Ensure that lumps are not formed. Add sugar and keep stirring. Add a spoonful of ghee periodically and keep stirring for 10mts. Add saffron and cardamom powder and mix well.
Enjoy the cool dessert Kesari Bath.
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