Kesari
Desserts • Sri Lanka
ගැන Kesari
Orange-coloured semolina pudding with ghee, raisin, cashew — Tamil-SL sweet.
How to Make Kesari (Traditional & Healthy Version)
Kesari is a beloved Sri Lankan dessert known for its vibrant orange hue, delicate texture, and sweet, aromatic flavor. Traditionally enjoyed across all regions of Sri Lanka, Kesari is a semolina-based sweet dish infused with the exotic fragrance of cardamom and the richness of roasted cashews and raisins. Often prepared for festive occasions, religious ceremonies, and family gatherings, Kesari holds a special place in the hearts of Sri Lankans. Its soft, melt-in-the-mouth consistency and striking color make it a festive centerpiece that appeals to both adults and children. What makes Sri Lankan Kesari unique is its subtle use of ghee, a hint of rose water, and the inclusion of cashews and raisins, which add both flavor and nutrition. Unlike heavier desserts, Kesari is simple to prepare, yet it delivers a satisfying sweetness without being overwhelming. This healthy adaptation uses less sugar and ghee while retaining all the authentic flavors, making it a perfect treat for those mindful of their caloric intake. Whether you’re new to Sri Lankan cuisine or a long-time fan, homemade Kesari is a delightful way to experience a traditional sweet with a health-conscious twist.
Ingredients(for 1 medium bowl (about 150g))
- 1/2 cup Semolina (Sooji/Rulang) (Fine texture preferred)
- 1 cup Low-fat milk (Can substitute with water for vegan)
- 3 tablespoons Coconut sugar (Or use jaggery for lower GI)
- 2 teaspoons Ghee (Or use coconut oil for vegan)
- 2 tablespoons Cashew nuts (Lightly roasted, chopped)
- 1 tablespoon Raisins (Sultanas) (Seedless)
- 1/2 teaspoon Cardamom powder (Freshly ground)
- a pinch Natural orange food coloring (Optional, for traditional color) - optional
- 1/2 teaspoon Rose water (For aroma) - optional
- A pinch Salt (Balances sweetness)
Instructions
- 1
Heat 1 teaspoon of ghee in a nonstick pan over medium heat. Add semolina and roast until light golden and aromatic, about 5 minutes, stirring continuously.
5 minutes
Keep stirring to avoid burning and for even roasting.
- 2
In a separate saucepan, warm the milk without boiling. If using food coloring, dissolve it in the milk now.
2 minutes
Warming the milk helps prevent lumps when mixing with semolina.
- 3
Slowly pour the warm milk into the roasted semolina, stirring constantly to avoid lumps. Cook until the semolina absorbs the liquid and thickens.
5 minutes
Add the milk gradually for a smooth, lump-free texture.
- 4
Add coconut sugar and a pinch of salt. Continue to cook, stirring, until the sugar dissolves and the mixture pulls away from the sides of the pan.
3 minutes
Taste and adjust sweetness if desired.
Why This Dish is Healthy
By reducing sugar and ghee, this Kesari is lighter yet flavorful, making it a healthier alternative to traditional versions. Its simple, whole-food ingredients and portion-controlled serving help maintain balanced energy levels, making it suitable for dessert lovers who are monitoring their calories without sacrificing taste.
This Sri Lankan Kesari recipe provides a good source of complex carbohydrates from semolina, with protein and healthy fats from cashews and milk. Using coconut sugar or jaggery adds minerals like iron and potassium, while cardamom offers antioxidants. The recipe is low in saturated fat and uses minimal ghee, supporting heart health. Raisins add natural sweetness and dietary fiber, and using plant-based milk makes it suitable for lactose intolerance.
Pro Tips
- 💡Roast semolina on low heat for best aroma and non-sticky texture.
- 💡Always add warm milk gradually to avoid lumps.
- 💡Garnish with extra roasted nuts for added crunch and presentation.
Storage & Serving
Store Kesari in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 4 days and reheat gently before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 265.0 kcal |
| Protein | 4.2 g |
| Carbohydrates | 40.0 g |
| Total Fat | 10.4 g |
| Fiber | 1.2 g |