KESARI BHATH

KESARI BHATH

1/2 cup semolina (sooji)

4 level tablespoons sugar

1 cup clarified butter (pure ghee)

12 green cardamoms

12 cashewnuts

approx 25 raisins
saffron strands or saffron powder

(Place one cup water in an empty jam bottle and microwave on high for 1 minute or till boiling. Drop the saffron strands in and cover the jar. Leave to infuse.

Soak the raisins in cold water for about 10 minutes and place on a paper napkin to dry. Break the cashew nuts into small pieces. Powder the cardamoms to a fine powder. (What I do is warm a big batch of green cardamom in the microwave for 1/2 a minute and grind it up in the coffee grinder jar of my mixie. Then I sieve it out and store the powder in a tupperware container. If a grind it fine then I do not bother to sieve it out).
Place a clean pan on the stove and melt the butter. Add the cashew bits, raisins and immediately they turn golden add the sugar and 1 1/2 cups of water. If using saffron food colouring then add it now. Let it reach boiling point at which you add the semolina to the pan a little at a time while constantly stirring with the other hand. Add the saffron infusion now if using this option. Add the cardamom powder and mix well.
Serve hot or cold. 
Tip : To get right consistency  the butter should be double the semolina and the water should be
         equivalent to semolina and ghee in cup measurement always, not weight.