Kesari is the sweet made when somebody arrives, when something good happens, or when a festival needs one more dish and there is no time left. Twenty-five minutes from a cold pan to the table.
The trick is the water. It must be boiling and it must go into the roasted semolina in a steady stream while you stir hard. Cold water added slowly gives you lumps, every single time, and once they are in you are mashing them out with the back of a spoon.
Expect it to loosen dramatically when the sugar goes in, then thicken again. That is the dish behaving normally. Keep stirring through both stages and add the ghee in the last of it, until the whole mass leaves the sides of the pan.
Everything you need for this recipe is on the shelf at One Place Bazaar, delivered to all 32 counties. See the rest of our Ganesh Chaturthi recipes.
