Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Water | not in our table | 0 |
| Saffron | not in our table | 0 |
| Semolina | not in our table | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups water
- A few strands of saffron (optional)
- 1 teaspoon warm milk
- 1 cup white semolina
- ¾ cup jaggery or granulated sugar
- ¼ cup pineapple chunks (optional)
- 1 tablespoon cardamom powder
- 1 cup ghee or butter
- ¼ cup chopped cashew nuts
- ¼ cup white raisins
Directions
Bring the water to a boil .
Soak the saffron in the warm milk.
Lightly toast the semolina in a deep-bottom pot. When the semolina is golden brown, add the boiling water, stirring continuously to avoid lumps.
Add the sugar, pineapple, and cardamom to the mix while stirring.
Keep stirring well, and cook on low heat until the mixture comes together well.
Heat the ghee or butter in a separate pan, add cashews, and fry to golden brown.
Add raisins and fry for a few seconds until they swell up.
Add the nuts and raisins to the kesari.
Add the saffron milk along with the saffron, and mix well.
Serve hot.