“The bowl was warm, and I inhaled the comforting aroma. It was kesari bhath, a dessert Mom had learned to make from her mom, who’d learned it from hers in India, and on and on and on for who knew how many generations. It was made with semolina, sugar, milk, and ghee, flavored with saffron and cardamom, and studded with raisins and cashews. I tasted a spoonful of the thick, golden pudding. It was perfect.”
