Kesari or Semolina Halwa

 Both my husband and daughter love this simple Indian dessert that can be served at weddings or at home.  When it is served at weddings or functions, it is made with ghee and saffron (kesar) - and hence the name Kesari. It is usually made with an orange food colouring but I try to refrain from using food colouring unless it is natural.  So though my kesari looks quite brown, but you can definitely taste the saffron.  It is entirely up to you if you wish to use food colouring and I will include it in the recipe as an option. The beauty about this dessert is that you can make it vegan very easily too.

Ingredients:

1 cup semolina

1 and 1/2 cups caster sugar

3 cups water

1 tablespoon cashewnuts, split

1 tablespoon raisins

4 tablespoons ghee

1 1/2 tablespoons olive oil (or any vegetable oil)

1 generous pinch saffron, soaked in warm milk or water to release colour and fragrance

1 pinch orange food colour, if using

1/2 teaspoon cardamom powder

1 oiled cake mould 

Method:

In 1 tablespoon ghee, toast the cashewnuts to a light gold colour. Take the cashew nuts out and reserve them. In the same ghee, add the raisins and when they plump up, get them off the heat and reserve them. Add 1 tablespoon ghee and the semolina and start toasting it in a medium to low flame until it emits a nutty aroma and has turned golden. Set aside.

In the same saucepan, add 3 cups water and bring it to the boil.  Add the food colour if using.

When the water comes to a rolling boil, reduce the heat and start adding the roasted semolina.  Keep mixing as you incorporate the semolina so no lumps are formed. Keep mixing and when the water is absorbed, add 1 tablespoon ghee.  Keep cooking in a low to medium flame, stirring often.  When all the ghee is absorbed, add the oil, and continue cooking.  Add the saffron mixed with the water and mix it in well with the semolina. The semolina is fully cooked when it leaves the sides of the pan in a single mass. Add the roasted cashewnuts, raisins and cardamom powder.  Add the last tablespoon of ghee, mix well  and turn off the fire.

Put the semolina into an oiled mould and let it cool for a few minutes.  

Turn the mould over onto a plate and enjoy the semolina warm. I decorated the top of the semolina with a few extra stands of saffron.

If using the next day, you can warm this dish in the microwave.