This dish is a mix of sago and semolina and is called ‘kesari bhath‘ in India.Well ,the
authentic dish has the inclusion of vermicelli .
Today, i made excluding the vermicelli. (Those who love vermicelli could include it.)
The taste is amazing and addictive too.The method of preparation also was done with a
twist,so do try this lovely recipe and send in your comments.
So let’s get into the recipe now….!
1 cup roasted semolina
1 cup sago
2 cups brown sugar (or palm candy powder)
1/2 tsp powdered cardamon
1 cup ghee
a pinch of edible camphor powder(optional)
Cashewnuts and raisins
Mix half the ghee with the roasted semolina,cover and set aside for minimum 1 hour.
Soak the sago in water for 1-2 hours.
Heat 2 cups water,and the soaked sago first and cook till done.
Add another cup of heated water to the cooking sago,as the cooked sago would have
absorbed the water .
Immediately add the semolina with the salt,and cook till the rawa swells up.
Keep stirring ,add the rest of the ingredients and cook till done.
Add a little ghee on top for enhanced taste and look.