Sri Lankan semolina pudding (kesari)

• 1 tbsp cashew nut halves

• 1 tbsp raisins or sultanas (golden raisins)

• 250 g (9 oz / 1¼ cups) semolina (medium coarse)

• 400 ml (14 fl oz / 1⅔ cups) boiling water

• ¼ tsp kesari powder (or saffron powder)

• 150 g (5½ oz / ¾ cup) caster (superfine) sugar

• 1 tsp ghee

• ¼ tsp ground cardamom

• Butter, for greasing

Steps

1. Toast the nuts and raisins:
   In a medium frying pan over low heat, dry-roast the cashew nuts until golden brown. Remove and set aside. In the same pan, dry-roast the raisins until they begin to puff up and turn golden. Combine with the cashews and set aside.
2. Cook the semolina:
   Using the same pan, dry-roast the semolina over low heat until it just starts to turn golden and aromatic. Carefully pour in the boiling water and add the kesari powder. Stir continuously for 10–12 minutes, until the semolina softens and most of the water is absorbed.
3. Sweeten and enrich:
   Add the sugar to the semolina and mix well. Continue stirring and cooking for another 4–5 minutes until the sugar dissolves and the mixture thickens. Stir in the ghee and cook for a further 3–4 minutes, maintaining a smooth, lump-free texture.
4. Finish and set:
   Add the ground cardamom, toasted cashews, and raisins. Mix thoroughly to distribute evenly. Lightly grease a 23 cm (9 inch) round cake tin with butter and pour in the mixture. Spread to a thickness of 1.5–2 cm (½–¾ inch) and smooth the surface.
5. Serve:
   Allow to set slightly before cutting into diamonds or squares. Serve warm for a soft texture or chilled for a firmer bite.