Whenever mom felt like pampering me with some sweet quickly and immediately her choice would be this!! Be it in my college days when she felt like packing an extra box for me with some sweet dish or now when I give her a quick visit, her choice would be this. And I thoroughly enjoy this mom-made sweet anytime, and with or without anything else. One good thing about the Semiya kesari bath is that it takes much much lesser ghee when compared to its regular soji/rava counterpart. And it tastes good when cold too.
Here’s the recipe...
Preparation time : None
Cooking time : 10-12 min
Serves : 4
Semiya - 1 cup
Milk - ¾ cup
Water - ¾ cup
Sugar - 2 Tbsp, adjust according to your taste
Ghee - 1 Tbsp
Raisins - 10 - 12
Cashews - 10 - 12
Saffron food color - a pinch
• Dry roast semiya in a heavy bottomed pan till light golden and transfer to a plate
• In the same pan bring milk and water to boil
• Once the milk starts boiling, add semiya into it and continue heat in medium to low flame
• Add a pinch of saffron color
• Stir gently in between, and allow for semiya to cook till done. This will take about 4-5 minutes. Do not overcook the semiya.
• Add more water if necessary, but ensure that the cooked semiya is fairly dry
• Now add sugar and stir gently. The mixture now becomes a little liquidy.
• Continue heating for another 2 minutes, put off the flame• In a small skillet, heat ghee and roast cashews and raisins till they turn golden
• Mix in the cashews and raisins and serve warm.
Tips n Tricks:
• Do not overcook the semiya