Thursday, November 4, 2010

Rave Kesari (Semolina Halwa)

Serves 6-8

This dish is a popular prasad offering during ceremonial pujas, which is when one gives prayer to God.

• 3 cups hot milk
• ¼ teaspoon loosely packed saffron
• ¾ cup ghee
• ¼ cup raw cashew nuts

 • 1cup medium-grain semolina
• 1 cup sugar
• 1 teaspoon green cardamom seed powder

Heat milk in a saucepan over medium high heat until it reaches its boiling point. Add saffron, and turn the heat to the lowest setting and keep the milk hot until ready to use.
Heat ghee in a nonstick skillet over medium heat. When ghee is hot, add cashew nuts. Fry until golden brown. Using a slotted spoon, remove cashews from hot ghee and transfer to a bowl and reserve. Add semolina to the same pan, stir fry until lightly golden brown. Stir in sugar. Fry for a minute. Add milk slowly while stirring constantly. Once the milk is added, cook for another 20 - 25 minutes, while stirring often until most of the moisture evaporates and starts pulling away from the sides and forms a big lump. Stir in nuts and cardamom powder. Transfer to a serving dish and serve.

This recipe is adapted from my cookbook.

For more memorable recipes, tablescapes, and entertaining ideas, please check out my book, Entertaining From an Ethnic Indian Kitchen, at my website
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  1. I love making Indian dishes, but this one is new to me. I'm going to give it a try. I'm glad to have found your blog.

  2. Sounds yummilicious, thanks for sharing, Komali..