Ingredients

• ¾ cup semolina (cream of wheat)
• ¼ cup vermicelli
• ¾ cup sugar
• ¼ cup ghee
• 3 cups hot water
• ½ teaspoon cardamom powder
• ¼ cup raisins + chopped cashew nuts

Method

• Lightly roast semolina and vermicelli separately (do not roast too long since semolina and vermicelli will turn brown quickly)
• Add a little ghee to a wok and fry cashew nuts and raisins for a minute
• Add semolina, vermicelli, sugar and cardamom to the wok and add hot (boiling) water and stir constantly for about 3 – 4 minutes on a low flame
• Add ghee to this and stir continuously for another 5 minutes or until the kesari starts leaving the edge of the wok
• Add a little bit ghee to a plate or very shallow dish or baking tray
• Add the kesari to the plate and level with back of spoon
• Once cooled cut into small squares