Kalyana Kesari (Semolina Sweet Pudding)

Steps

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1. 1
   Heat ghee in a pan, then roast cashews until golden brown and set aside. Fry raisins until they puff up and remove them as well.
   ▶ ≈0:00
2. 2
   Add semolina to the remaining hot ghee and roast it on low heat, stirring constantly, until it turns light brown. This step is crucial for achieving the right texture.
   ▶ ≈1:44
3. 3
   Boil water in a separate pot. Slowly add the roasted semolina to the boiling water while stirring constantly to prevent lumps, until it becomes creamy and thick.
   ▶ ≈2:10
4. 4
   Prepare a sugar syrup by boiling water with the required amount of sugar according to your sweetness preference.
   ▶ ≈2:43
5. 5
   Pour the sugar syrup into the semolina mixture and blend thoroughly until evenly combined.
   ▶ ≈3:07
6. 6
   Add turmeric or saffron, along with the fried cashews and raisins. Stir gently to blend all ingredients together.
   ▶ ≈3:22
7. 7
   Let the mixture rest for 5 minutes to allow flavors to meld together. Mix well again before serving and add more ghee if needed for the desired consistency.
   ▶ ≈3:39