Kesari (South Indian Semolina Pudding)
Kesari is a South Indian semolina pudding, cooked for festivals and special occasions and colored with saffron. Toasting the semolina until golden before adding boiling water gives it a nutty base and helps keep it smooth. Cashews and raisins are fried in ghee until the raisins puff, then folded in. Jaggery gives a deeper sweetness than sugar, and a little pineapple adds some tartness.
Instructions
Bring the water to a boil in a kettle or pot and keep it hot. Put the saffron strands in the warm milk and leave them to soak while you cook.
Toast the semolina in a deep, heavy-bottomed pot over moderate heat, stirring often, until it turns golden brown. Pour in the boiling water while stirring constantly so no lumps form.
Stir in the jaggery or sugar, the pineapple if using it, and the cardamom powder. Keep stirring and cook on low heat until the mixture thickens and holds together as one mass.
Heat the ghee or butter in a separate pan and fry the cashews until golden brown. Add the raisins and fry for a few seconds, just until they swell up.
Tip the nuts and raisins into the semolina along with the ghee from the pan. Add the saffron and its milk, mix well, and serve hot.
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