Easy Vegan Rava Kesari (Semolina Pudding)

Here is a recipe for a vegan version of an Indian semolina pudding called Kesari. Though it doesn't have the richness of a traditional Kesari which includes ghee, this is quite light and guilt-free.

Ingredients (for 4)

• 6 tbsps canola oil 
• 1/2 cup raw cashew nuts  (or you can just use roasted cashew nuts
• 1tbsp raisin (optional)
• 1 cup roasted rava (semolina) 
• 2 and half cups water
• 1/2 cup sugar 
• 2-3 pinches saffron 
• a pinch of salt
• Glass baking dish

Method

1. Heat the oil and fry the raw cashew nuts for a few minutes till they are golden brown. If you would like raisins as well, fry the raisins. Set them aside on kitchen paper towel. 
2. In the same oil, fry the roasted rava (semolina) for 10 mins on low to medium heat. Be watchful as the rava (semolina) shouldn’t turn brown.
3. In another pot,  pour the 2.5 cups water, 1/2 cup sugar and 2-3 pinches saffron. Bring to a rolling boil. Don’t use orange colouring  as the end result is too artificial looking. Saffron gives a natural yellow hue. Add the cashew nuts to the sugar syrup while boiling.
4. Pour the sugar syrup into the rava pot slowly. It will sizzle. Stir till you reach a thick kesari consistency. 
5. Put into glass baking dish and flatten it. Cut into squares, if desired.