Author Notes
Inspired by south Indian kesari. This variation is by no means traditional but it does have a bit more lightness to it. —Joshdaddy
Ingredients
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3 cups
whole milk
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1.5 tablespoons
golden raisins
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2 teaspoons
almond slivers
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1.5 cups
Sugar
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2
egg yolks
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3/4 cup
wheat farina
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1 teaspoon
vanilla
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1/4 teaspoon
tumeric
Directions
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Place milk, raisins, almonds, vanilla, and one cup of sugar into a heavy sauce pan. Heat over a medium flame, stirring until the sugar is completely dissolved.
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In a small mixing bowl, whisk the egg yolks and the remaining 1/2 cup sugar until the mixture is smooth and light.
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When the milk mixture starts to give off steam (around 140 degrees F), lower the flame to a simmer.
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Temper the egg yolks (transfer a couple of tablespoons at a time of the hot milk mixture into the egg yolk mixture, whisking in as you do).
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Once you have added about 1/2 cup of hot milk into the egg yolk mixture, transfer the mixture back into the sauce pan, stirring constantly as you do.
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Add the wheat farina and stir constantly for 4-5 minutes, until the cereal starts to set. If you are using a thermometer, you should let the mixture get to about 160 degrees F.
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Remove from the heat, add the tumeric, and mix.
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Let the custard stand for another ten minutes, stir, then transfer to individual serving dishes. Serve warm.
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