"Kesari (referring to the color of the saffron in the dish) is a very sweet semolina dessert flavored with cardamom, nuts and ghee. This is a slight twist on the traditional kesari recipe as I have used chenna and homemade mawa to make the dish even richer. It tastes amazing. Do try it. There are many variations to kesari. Instead of semolina you can use pineapple, mango or coconut. The North Indian version is called Suji Halwa that is a much lighter dish with very little ghee and looks and tastes very different."
Mawa Kesari
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Prep time: 10mins
Cook time: 1hr 20mins
Serves or Makes: 6
Recipe Card
ingredients
Kesari
- 2 cups semolina
- 1/2 cup khoya (see below)
- 1/2 cup Chenna (see below)
- 4 cups sugar
- 4 cups water
- 1/2 cup ghee
- 2 drops orange color
- 4 green cardamom
- small handful raisins
- small handful roasted pistachios
- saffron strands
Method
Step 1
In a large pan heat water, sugar, green cardamom and a few strands of saffron. Let it come to a boil. Let it come to a simmer while you start on the semolina in another pan.
Step 2
In a large heavy bottomed non stick pan dry roast the semolina for a few minutes till it turns slightly golden and aromatic. Keep aside.
Step 3
In the pan of syrup add the roasted semolina little by little stirring continuously so that no lumps form. Keep cooking for 10 minutes or so. Add ghee. Let the ghee melt.
Step 4
Add the khoya and chenna. Add color. Let the Kesari cook till the ghee starts to float and the mixture comes together. This can take up to 50 mins or so.
Step 5
Garnish with some raisins, roasted pistachios and a few more strands of saffron. Serve.
ingredients
Mawa
- 2 cups cream
- 1 can evaporated milk
Step 1
Using evaporated milk means you are about 40 mins ahead of the game as 60% of the water content from the milk has already been removed. In a heavy bottomed nonstick pan pour the cream. Mix in the evaporated milk and combine. Let this mixture cook on the gas till it becomes thick. Stir intermittently so that it does not burn or stick to the bottom. This is one of those recipes that you have to baby sit a bit. You cannot leave this and go. Notice the change in the mixture- from liquid it keeps getting thicker and finally also changes color. Stop when the mixture comes together in a soft lump. Let it cool down. We will need 1/2 cup of this mixture for this recipe. Store the rest in the freezer for later use.
ingredients
Chenna
- 1/2 gallon milk
- 2 tbsp vinegar
Step 1
Heat milk till it boils. Add in vinegar. Turn the heat off. Stir.
Step 2
Let the milk curdle and the whey separate. Strain. Squeeze out all the water using a cheesecloth. Keep aside.