Saturday, August 1, 2009

Kesari Bath

Sajjige/Sooji Halwa/Sheera/Sanja

Serves: 4-6

Rava/Semolina/Sooji (fine) - 1 cup
Sugar - 1 cup
Ghee (clarified butter) - 2/3 cup
Cardamom powder - 1/2 tsp
Milk - 2 cups
Saffron - a pinch
Raisins, cashews - for garnishing
Pineapple or Banana fruit - 1/2 cup diced (optional)

1. Roast the Rava/Sooji/Semolina on low flame in 1 Tbsp of Ghee until the toasted aroma of Semolina waffles through. Transfer it to a plate.
2. Soak the saffron threads in about 1 Tbsp of warm milk.Toast the raisins and cashews in about 1 Tbsp of Ghee and set aside. Make sure the raisins plump up and the cashews obtain light brown color.
3. Take a heavy bottom pan and boil milk along with 2 cups of water and let it come to a boil.
4. Add the roasted Rava/Semolina in small batches and stir in between. Make sure no lumps are formed. (Do not put all the rava at once in the boiling liquid). Close the lid of the vessel and cook on low-medium heat for about 2 min or until the rava is done.
5. Add in the sugar and stir once and cover this with lid and turn the flame to medium.
6. Also put in the saffron milk, which now acquires a beautiful yellow color. After a while the liquid gets completely absorbed.
7. Now add the ghee in small batches and stir well on low flame. After a while the ghee starts leaving the sides of the pan. Now add the cardamom powder and mix well.
8. Finally garnish with roasted cashews and raisins. Serve Hot!

Pineapple or banana pieces can be added to enhance the taste of Kesari Bath. The fruit pieces can be added to the boiling water. Boil 1/2 cup of additional water if you plan to use these fruits to help accommodate for water being absorbed by the fruit pieces.

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