My Kesari

My take on Kesari, a delectable dessert from South India that is prepared using semolina or rava, sugar, ghee, saffron, nuts, and dried fruits.

Makes 3 servings

INGREDIENTS

• 2 tbsp + ¼ cup ghee separated

• 15 almonds sliced

• 3 dates deseeded and chopped

• ½ cup Bombay rava/sooji

• 1 cup water

• ½ cup maple syrup or dark molasses

• ¼ cup sugar (lessen to taste)

• 1 pinch salt

• 1 pinch saffron

• 1 tsp dried ginger powder

• ¼ tsp cardamom powder

DIRECTIONS

1. In the cooking pan, heat the tbsp of ghee and toast the almonds and dates.

2. Once the almonds turn a golden color, remove the almonds and dates and keep it on a separate plate.

3. Raise the heat to medium-high, and toast the rava, the saffron, and the dried ginger spice together in the pan until it turns aromatic. This will take 5-7 minutes. Keep the rava mix aside in a separate bowl.

4. Pour in the water and bring it to a rolling boil.

5. Add in the rava mix, continuously stirring, so there are no lumps.

6. Once the water is absorbed (this happens fast), add in the sugar and maple syrup and lower the heat to low, stirring well till the sugar dissolves.

7. Mix in the 1/4 cup of ghee, stirring constantly. Cover and let it simmer for a couple of minutes- to ensure that the rava is thoroughly cooked.

8. Mix in your almonds, dates, and cardamom powder.

9. Cook till the halwa is not sticking to the pan, and turn off the heat.

10. Serve warm!