Kesari: A warming South Indian dessert to stir up during festival season

Kesari is a popular dessert and a staple at South Indian festivals and weddings. Each family has its own way of preparing the dish, with subtle variations in ingredients and technique. It’s also the first dessert my mum taught me and is very forgiving. 

Made with rava (semolina) and kesar (saffron), the dish has a beautiful golden colour and rich aroma. You can enjoy it warm with a drizzle of melted ghee, like I do, but it’s also delicious served cold or at room temperature.

Ingredients

• ⅓ cup ghee, divided, plus more to serve
• ¼ cup cashews, roughly chopped
• 1 cup rava (semolina)
• 3 cups just-boiled water, divided
• ⅛-¼ tsp saffron, soaked for 5 minutes in 2 tbsp warm water
• ¾ cup granulated sugar
• 4 green cardamom pods, husks removed, seeds crushed in a mortar and pestle

Preparation

Melt 1 tablespoon ghee in a small frying pan over medium heat, then add cashews and toast until golden brown, keeping a close eye to ensure they don’t burn, about 3 to 4 minutes. Set aside.

Place a large non-stick pan over medium heat and add 3 tablespoons of ghee. Add rava and toast it, stirring continuously, until golden, about 5 to 6 minutes.

Carefully pour in 2½ cups just-boiled water and cook until rava is translucent, around 8 to 10 minutes.

Add saffron along with its soaking liquid and stir until well-combined. (The mixture should be soft and easy to stir. If it feels too thick, add the remaining ½ cup water, a little bit at a time, as needed.) 

Add sugar and continue to cook, stirring, until the sugar is dissolved, about 5 minutes. Continue cooking until the kesari begins to thicken, about 10 to 15 minutes. Stir in the remaining ghee, cardamom and fried cashews. 

To serve, grease a large bowl with ghee and add the kesari. Gently smooth out the top with a spoon and drizzle with melted ghee.

Serves 6 to 8

Produced in collaboration with CBC Creator Network.