Title: Kesari (South Indian Sweet)
Categories: Dessert Indian
Yield: 20 Pieces

120	g	Semolina, roasted
4	tb	Ghee
30	g	Raisins
30	g	Cashewnuts
		Split into two
2	c	Coconut milk
120	g	Sugar
1/4	ts	Salt
2	ts	Ghee

Pan-roast semolina for 5 minutes and leave aside.

Heat ghee in a wok and fry raisins and cashewnuts for 5 seconds. Add coconut milk, sugar and salt and stir until sugar dissolves.Put in roasted semolina and continue stirring until mixture turns into a mass and leaves sides of pan. Press evenly into a 15cm x 7.5cm dish and level surface with a spoon. Spread two teaspoons of ghee and press surface down firmly. Cool and cut into squares or diamond pieces.

Imran C. By on

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