Very simple and easy dessert from the state of Karnataka prepared with a handful of ingredients such as semolina, sugar, ghee; oozing with the aroma and essence of saffron, cardamom; having a bite of fried cashews and raisins, is kesari bath. It is the texture, smooth and velvety texture that makes this dish so special. This kind of consistency is achieved by adding enough ghee. The word kesari as per my understanding means saffron-ish. The same can be obtained by adding kesar and food color. However kesari bath can also have a bright yellow color, as in this case and the same can easily be achieved by adding a little turmeric powder. Kesari bath recipe is very simple and can be prepared with a few ingredients. You do not get the taste of it, it just adds that gorgeous color to the dish. Kesari bath is often served with khara bath and this combination is chow chow bath. I shall soon upload the recipe for khara bath on the blog. Having said that, kesari bath along with khara bath can be served as a breakfast or only kesari bath can be served as a dessert. In this blog you will find how to make kesari bath along with the step by step pictures.
Semolina: Known as rava or sooji, semolina is the main ingredient required to make kesari bath. Make sure not to use very thick semolina. That won’t give the smooth texture which is the essence of kesari bath.
Ghee: Very important ingredient for the kesari bath recipe is ghee. It is very important to use good quality ghee to make kesari bath. If you cut down the quality of ghee, the taste and feel will vary.
Sugar: I like my dessert sweeter. And therefore I add sugar in the same ratio as semolina. However you can add less for lesser sweet kesari bath.
Cashews and raisins: These fruits are used in many recipes in the South Indian cuisine. The same are fried in little oil. Be careful while frying these. Do not over fry the same. Also make sure to fry on low flame.
Cardamom, saffron and turmeric powder: These ingredients are used to add flavor and color to the kesari bath.
A perfect kesari bath has a gorgeous glaze and velvety texture, perfect sweetness and subtle flavors. There are different ways of making these. This recipe calls for frying the dry fruits and semolina separately and preparing sugar syrup separately. Make sure of the following points to get perfect kesari bath:
Kesari bath reminds me of the halwa recipes often prepared in North India which includes sooji ka halwa, atta ka halwa, etc.
Serve it warm as a dessert.
1.This recipe serves 3-4 persons.
2.Heat a pan. Add 1 tbsp of ghee.
3.Once it is hot add in 6 cashews (kaju).
4.Fry on low flame till it becomes light pink.
5.Take out.
6.Next add in 10-12 raisins.
7.Fry on low flame till it puffs up.
8.Take out.
9.Next add in ½ cup of semolina (sooji).
10.Fry on low flame for 2-3 minutes.
11.In a pan heat 1 and ¼ cup water.
12.Add in ½ cup of sugar.
13.Followed by 2 green cardamoms (choti elaichi), crushed.
14.Also add in 2-3 strands of saffron (kesar).
15.Add crushed seeds of 3 green cardamoms (choti elaichi).
16.Also add a pinch of turmeric powder.
17.Let it simmer.
18.Till the sugar dissolves
19.Once the sugar has dissolved, add this sugar syrup to roasted semolina.
20.Mix well.
21.Cover and cook it for 2-3 minutes or till the water is totally absorbed.
22.Add 2 tbsp of ghee.
23.Mix well and cook till the halwa comes together and the halwa leaves the sides and ghee oozes out.
24.Serve hot. Bon appetite!
PREP TIME 5 minutes
COOK TIME 15 minutes
TOTAL TIME 20 minutes
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