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I make this sweet every Friday, 6pm, while it's sunset time, without fail for 'prasad'(offering to God and then to my family) after Lakshmi puja. This is something that I'm famous for actually(Refer my recipe for "Instant and Heavenly Divine Semolina Halwa"). I've never used saffron in this, but I will now on whenever I have it on hand. I found 3/8 cup of sugar to be very less actually. I used 1 cup sugar when I made it. I also used 1 cup milk in addition to 1 cup water. It makes it richer and gives a better consistency. I went a little low on the ghee, using just 1 1/2 tbsps. instead of 2. I'd like to add that when I prepare this, I always first bring the milk and water mixture to a boil and only after that, I add in the sugar and stir occasionally, until the sugar completely dissolves. (I bring the sugar-water-milk miture to a boil as well). Other than that, I follow all the steps like yours. I must say, Anu, that I "loved" step 8 in particular! I've never tried that, it would be so presentable that way. I will do it like that after the puja today. Thanks for the lovely idea:)

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Charishma_Ramchandani January 17, 2003
Mom's Quick-n-Easy Kesari (Indian Semolina Sweet Dish)