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Kesari Or Semolina Pudding


1 cup semolina (preferably coarse variety)

1/2 cup ghee or clarified butter

1/4 cup sugar (can add more or less according to taste)

1 tsp cardamom powder

1 tbsp desiccated coconut or grated coconut

2 tbsp milk

few cashews for garnishing


Fry the cashews in a tablespoon of ghee till golden and keep aside.

Heat the ghee in a pan till bubbly, add the semolina and rest of the ingredients and cook on medium low heat mixing continuously for 8 minutes or till it starts turning a bit lumpy and the ghee separates. Take of the heat and garnish with cashew nuts.



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                                              Last modified: October 17, 2003