Kesari Bhath is a delicious sweet treat, typically from South India, although it is popular throughout the country. It works perfectly with Poori, a fried bread.
1/2 tsp ground cardamom
50g cashew nuts
- Soak the saffron in 5 tbsp of warm water
- Heat 50g of ghee in a saucepan, add the semolina and slowly cook for 15-20 minutes.The colour should change to a light brown.
- Add 600ml of boiling water and continue cooking on heat for another 5 minutes.
- Add the sugar and cardamom and continue cooking for 10-15 minutes.
- In a separate pan, heat the remaining ghee and fry the cashew nuts until light brown.
- Add the ghee and cashew buts to the cooked semolina pudding with the saffron water.
- Serve in dome shapes with pistachios on top.