Try this authentic, sweet and rich Indian dessert made with cardamom-scented semolina and strewn with pistachios.
For the kesari, heat one tablespoon of the ghee in a saucepan and, when hot, add the semolina and toast it for a minute or two. Pour in 240ml/8fl oz of cold water and stir continuously over a low-medium heat until the mixture thickens.
Stir in the ground cardamom and kesari powder, if using, then add the sugar and stir vigorously, gradually adding the remaining ghee, a little at a time, until it has all been incorporated and the mixture comes away cleanly from the spoon. Remove from the heat and spread the mixture onto a lightly greased serving plate. Decorate with the chopped pistachio nuts.
For the mango cream, fold the mango purée into the whipped cream and spoon into a large serving bowl.
For the fruit salad, mix all of the fruit together in a serving bowl.
Serve the kesari with the mango cream and fruit salad on the side.
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