Kesari/Suji ka halwa

Lately I've been craving some typical hot Indian dessert. Kesari also known as 'suji ka halwa' - my most favourite hot dessert is the first thing that struck when the craving started ;)

I had guests coming over for dinner so it was a good excuse to make some. 
This lovely hot, melt in the mouth dessert is very simple and is made with semolina and sugar. I have however, replaced sugar with jaggery which is a healthier choice. 
Both sugar and jaggery have high calorific values but in terms of health, jaggery is better because it has a high content of iron and other nutrients such as calcium and phosphorous too. 

Here's what you will need to make it

Preparation time - 10 minutes

Cooking time - 15 minutes

Serves 6 people

Best served hot

Ingredients

1 cup semolina/suji

1 cup + 3tbsps jaggery

1/2 cup cashews and raisins mixed

safforn - a generous pinch

4 green cardamoms

3-4 cups water

4 tbsps ghee

Method

• In a non stick pan heat 2 tbsps ghee and fry  cashews and raisins in it until the raisins are puffed up. Remove and keep them aside.

• In the same pan, add semolina and roast in ghee until its a lovely light brown. This will take 5-7 minutes. Roasting helps take out the raw taste. Remove the golden brown semolina and keep it aside.

• Add 3 cups of water in the pan and bring to a boil. When the water is boiling add saffron and cardamom. The saffron gives it a lovely yellow colour.

• Add the roasted semolina to the boiling water slowly, while constantly stirring so no lumps are formed. At this stage you can add the remaining 2 tbsps of ghee to help the semolina cook better. Keep stirring and cook until the semolina leaves the sides of the pan. If you feel the semolina mixture is too dry slowly add 1 cup of water a little at a time and keep mixing.
• Once the semolina is cooked add the powdered jaggery and stir continuously until the jaggery is melted and mixed in well. 

• Finally add the fried cashews and raisins to this and mix.

Enjoy hot! :)

Notes

1. You can add or reduce the amount of jaggery according to your level of sweetness.
2. I love my kesari a little nutty so I add half a cup of cashews and raisins. If you dont like nuts you can reduce the amount of cashews and make it 10-12. Raisins can be left out as well.
3. Once the kesari is made you can spread it out in a tray and evenly flatten it out, cut it into pieces and serve it as well.
4. Alternatively, put them in individual dessert bowls, press them down and over turn on a plate and serve pretty :)

Enjoy

Shabnam