Sweet Kesari can be classified as either a snack or breakfast based on your mood. It has always been my favorite afternoon snack when I get back from school, and it still is. Even now I will be so happy if my mom have these ready when I get back home from office on Friday night after a long week at hostel it’s horrible food
- Cuisine: south indian
- Course: snack
- Cooking Time: 10 mins
100 grams Semolina
150 millilitres Milk
5 tablespoons Sugar
- Add 2 tablespoon ghee to a hot tawa and fry the cashews and raisins in it. Remove the fried dry fruits and keep it aside.
- Now to the remaining ghee add the semolina and fry till it turns light brown. Add more ghee if needed to fry.
- Once it starts to turn brown add the sugar, mix it well pour the milk with out much delay or else the sugar mix will turn hard. Let it cook for some time, semolina will be cooked by the time the milk dries up and the mixture thickens
- Once it is all cooked it will increase in quantity and semolina seems a little more lighter. Top it up with fried dry fruits and serve, either by making small ladoo sized balls out of it, or you can spread it on a plate and cut in to square pieces it once it cools down.
- But if you don’t have patience you can always scoop it up on to a cup and dig in 😛