Ingredients :
- 1 cup semolina average *
- 1 cup sugar
- 1/2 cup ghee
- 2 cup water
- 10 green cardamom capsules
- 6 saffron threads soaked in 2 tablespoons of lukewarm milk
- A pinch of salt
- Sliced almonds for decoration or pistachios, cashews, coconut
* Attention to the meal you choose : semolina indicated in this recipe is not couscous semolina ! It is much finer (almost powder) and special desserts.
Preparation :
Put 2 tablespoons of sugar in a mortar with the cardamom, finely grind and remove the capsule which come loose.
In a kettle, boil water and keep warm.
In a saucepan, heat ghee and add the semolina and fry over low heat.
Pour the water slowly, stirring with a wooden spoon, stir in the saffron, sugar, cardamom and a pinch of salt, stir and remove from heat as soon as the semolina comes off the pan.
Pour into buttered baking square or round in ghee, spread over 1 to 1.5 cm and smooth top and place in the fridge.Pour into square or round mold previously buttered with ghee, spread over 1 to 1.5 cm and smooth top and and then put in the fridge for 20 minutes. Cut into squares or diamond shapes, decorate with coconut and almonds (or other).
Tips : We can flavor it with different flavors such as rose water or spices: turmeric … You can add dry grapes or even put a touch of color by adding a touch of food coloring.
Anecdote : The Kesari comes from the word Keshar, “saffron flower” in Sanskrit, then became Keshari. This is a dessert popular in southern India and Srilanka
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