When I asked my mother to teach me a simple and quick to prepare Sri Lankan dish for an informal international pot-luck with friends a year ago, she taught me to make Kesari. I took a few photos of the outcome of that lesson. So, today, I thought I would share the recipe for the first Sri Lankan (and Indian) recipe that I officially learnt along with the photos from that day.
Kesari is delicious both as a dessert and a special snack and takes very little time to prepare.
Cooking time: 10 – 15 mins
Makes 10 pieces
- Semolina – ½ cup, lightly roasted
- Water – 1 cup
- Sugar – ¼ cup
- Kesari powder – pinch
- Rose essence – drop or Vanilla essence – 1 tsp and pinch of crushed cardamom
- Vegetable margarine – 1 ½ tbsp
- In a saucepan, boil a cup of water and the sugar.
- When the water starts boiling, add the kesari powder and either the vanilla essence and pinch of crushed cardamom or drop of rose essence.
- Stir continuously, while adding the semolina.
- When the mixture starts to thicken, add the margarine while continuing to stir.
- Remove the pan from the stove and transfer the kesari to a plate.
- Level the kesari on the plate and allow it to cool for at least 10 mins before slicing and serving.
Recipe source: Raji Thillainathan.