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
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