• 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


  • 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

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