How to make Kesari

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Semolina, Milk (दूध)

Cuisine : Maharashtrian

Course : Desserts

Kesari Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 2

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Kesari Recipe

  • Semolina 1/2 cup

  • Milk 2 teaspoons

  • Cashewnuts 10-12

  • Raisins 10-12

  • Milk 1 cup

  • Sugar 3/4 cup

  • Salt a pinch

  • Green cardamom powder a pinch

  • Saffron (kesar) a few strands


Step 1

Heat two tablespoons ghee in a non-stick pan. Add semolina and roast till light brown. Add two tablespoons ghee and add cashewnuts and raisins till golden brown. Remove and set aside.

Step 2

In the same pan add milk and one cup of water and let it boil. Add semolina, cover and cook.Add sugar, salt, bornmeal flakes, green cardamom powder and saffron.

Step 3

Add the ghee gradually and stir continuously till it reaches halwa consistency. Garnish with cashewsnuts and raisins.