How to make Kesari Sheera - A superb semolina dessert subtly flavoured with saffron.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Saffron, Semolina
Cuisine : Indian
Course : Desserts
Kesari Sheera Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Kesari Sheera checkout Kesari Shrikhand, Saffron Pannacotta, Kesar Pista Phirni. You can also find more Desserts recipes like Chocolate Mud Cake, Yogurt Cheese, Jelly Squares, Instant ChIlled Cake Puding.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Kesari Sheera Recipe
Saffron 1 cup
Semolina a few strands
Milk 1 cup
Ghee 1/3 cup
Almonds slivered 5-6
Cashewnuts chopped 5-6
Raisins 5-6
Sugar 1/3 cup
Green cardamom powder 1/2 teaspoon
Method
Step 1
Dissolve saffron in a tablespoon of milk. Heat ghee in a kadai. Fry almonds, cashewnuts and raisins. Drain and keep aside.
Step 2
Add rawa to the same ghee and roast it till it is golden brown. Heat remaining milk with one cup of water. When it comes to a boil add it to the roasted rawa.
Step 3
Cook, stirring continuously, so that rawa separates out. Add soaked saffron, sugar and green cardamom powder. Mix well. Continue to cook till all the water has been absorbed.
Step 4
Garnish with fried almonds, cashewnuts and raisins. Serve hot.
