About this recipe:This is a traditional Indian sweet, prepared all over India. It is the standard offering to God, that is cooked as 'prasad' after a 'Pooja'. This recipe is made using 1 1/4 of any measure (instead of one) by Hindus as they believe using the extra measure will usher in prosperity and happiness.
1 pinch saffron threads
350ml hot milk
175ml vegetable oil
200g fine semolina
100g banana (optional)
250g caster sugar
125ml ghee (clarified butter)
100g cashew pieces
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Method Prep:2min › Cook:10min › Ready in:12min
Soften the saffron threads in the hot milk; set aside. Heat oil over medium heat. Reduce heat to medium-low and stir in the semolina. Cook until toasted and light brown, stirring constantly.
Bring the milk to the boil in a separate saucepan. Turn heat to medium-low and stir in the semolina and banana; cover and cook for 1 minute. Stir in the sugar, cover and cook for an additional minute.
Meanwhile, in a separate pan, heat ghee over medium-high heat. Add cashews and sultanas; cook until the sultanas puff. Pour the sultanas into the semolina, mix well, and cook covered for another minute.
To begin with the description n recipe given is for "prasad"- an offering to god. Whereas the title says keshari bhat, which is an altogether different item. Keshari means colour saffron n bhaat means rice.
Secondly oil is never used in prasad. And if if one has to trying the recipe assuming it to be varied way of preparing it, i can confidently say that it'll end up being just a sweet lump. That is because the ratio of liquids ( ghee oil n milk) is very high to that of semolina.
Sorry to be caustic but i wouldnt try this recipe. - 11 Jun 2013