Orange Kesari

Orange Kesari

Fresh oranges from the garden make this traditional Indian dessert delicious. The sugar cuts the tartness of the orange and citrusy taste goes well with semolina and ghee.


Semolina 1 cup

Orange juice 1 cup

Water 1/2 cup

Sugar 1 cup

Orange zest 1 tsp

Ghee 2 tbsps

Cashew nuts 10

Saffron few strands


Dry roast the semolina in a heavy bottomed frying pan and keep it aside.

Add a teaspoon of ghee to the same pan and fry the cashew nuts till they are brown. Keep it aside.

Add the sugar, orange juice, water and saffron to the same pan and stir till the sugar dissolves. Add the zest. Bring to a boil.

Add the roasted semolina, stirring all the time.

Add the ghee and roasted cashew nuts.

Stir well till the water evaporates and the semolina is cooked.

Serve hot.

Orange Cake

Orange Cake

This citrus cake has a kick from the local oranges, kinnows, I used. Kinnows are available mid-January to mid-February in northern India and Pakistan. This year, the fruit is particularly juicy, maybe because of the pollution-free days that the region enjoyed for a long time due to the pandemic lockdowns. Use seedless kinnows for the best taste. Otherwise, ensure that you remove all the seeds or your cake will taste bitter.


(Serves 5; 10 slices)

Orange or Kinnow 1 large, seedless

Sugar 3/4 cup

Vegetable oil 1/2 cup

Eggs 3

Flour 1 3/4 cup

Baking powder 1 tbsp


Chop the orange roughly. If it is not the seedless variety, ensure that you remove all the seeds.

Grind in a blender and keep aside.

Add oil and sugar to the pan of a stand mixer and mix for about two-three minutes.

Add the eggs, one at a time.

Sift the flour and baking powder together.

Take the pan off and add the flour in using the fold and mix method.

Pour into a greased baking loaf pan.

Preheat the oven at 180 degrees C and bake at 170 degrees C for 40 minutes till a skewer poked into the middle of the cake comes out clean.

Cool and slice.

Serve with a side of marmalade for those who want a more citrusy taste.