I miss the festivities that come from being at home with family and friends - the abundance of food, the scent of incense permeating throughout the house, the non-stop flow of visitors popping in for a visit..
Lest the day felt like any other Wednesday, I woke up earlier than usual to whip up some Kesari - a sweet dish my mum would make at every festive occasion. I picked this over the many other sweets one would have today for its fool-proof recipe, much welcome if I am going be "toiling away" in the kitchen, half-awake at 7am.
|Said the ghee to the yellow colouring: "Nice hat."|
- 1 cup semolina (rawa) (available in health food stores and Indian grocers)
- 1/4 cup ghee (aka clarified butter) (available in health food stores and Indian grocers)
- 2 and 1/2 cups of boiling water
- a pinch of yellow coloring
- 1 cup sugar
- one tablespoon cardamom powder
- 12 cashew nuts (cut into halves, to be pre-fried in ghee)
- 12-15 raisins (to be pre-fried in ghee)
|Cashews and raisins drenched in ghee|
- Pre-fry cashew nuts and raisins, taking care not to burn them like I nearly did!
- Heat ghee and lightly fry semolina on low-medium heat until fragrant and light brown
- Remove semolina from stove and set aside
- Pour boiling water into a separate pot with a pinch of salt and a few drops of yellow coloring
- Add sugar to the pot and let it melt, followed by the cashews and raisins
- Lastly add the semolina gradually into this pot, stirring continuously over a low fire until it thickens, ensuring that the mixture does not clump
- Transfer into a greased tray, to about an inch-thick and give it some time to firm up
- Cut into squares and enjoy!
|I didn't wait for the kesari to firm up so the squares look distorted but goodness it tasted awesome and was a hit with the co-workers!|
|H&M skirt, Leifsdottir silk blouse|
|Anthropologie necklace, Banana Republic belt|
|Glitter clutch from Zara - which only came out to play after 6pm|
Hope your Wednesday was as fun as mine!