Kesari or Sheera. Semolina pudding

INGREDIENTS 

Sooji/Semolina/Rawa: 1.5 cups
Sugar 1.5-2 cups (adjust for desired sweetness)
Milk- 2 cups
Water - 2 cups

Condensed milk- 2-3 tbsp (optional)
Cardamom powder- 1/2 - 1 tsp
Salt - 1/4 tsp

Saffron or yellow food color- a pinch
Ghee - 2-3 tbsp 
Raisins - 1 ounce

Cashew - 1 ounce

STEP 1:

In a deep microwavable bowl, combine 2 cups of water and 2 cups of milk, 1.5-2 cups of sugar, 1 stick of UNSALTED butter and 2 tablespoons of condensed milk (optional). Microwave for 3-4 minutes until the butter starts melting. Remove from microwave, add a pinch of saffron or a few drops of yellow food color (optional) and a 1/2 tsp. of cardamom powder. Mix well.

STEP 2:

In the meantime, heat 3 tablespoons of ghee over medium heat in a nonstick vessel. Add some cashews (salted or unsalted will be fine) and fry until they start to brown. Add a few raisins and saute for 2 minutes until they plump up. Remove cashew and raisins, set aside.

To the hot pan add 1.5 cups of rava/semolina/sooji and a little salt; saute for 3 minutes.

Turn heat to low/simmer, add the milk mixture and stir until there are no lumps (tip: use a whisk if possible). Continue stirring for 4-5 minutes on medium heat until the Kesari starts to thicken.

Then cover the dish and cook on LOW heat for another 2-3 minutes. Turn off the heat the and let the Kesari sit for a few minutes. Transfer to serving bowl.

Kesari is best eaten warm or at room temperature.

Note: adjust sugar and butter to desired taste. If you desire a firmer Kesari use a little less water. You can also freeze Kesari if there is any excess.