Kesari Bath
A glossy, bright orange semolina pudding sweetened with sugar and flavoured with saffron or food colour, cardamom and ghee-fried nuts.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Heavy pan
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 12 g
- carbs
- 42 g
- fibre
- 1 g
- protein
- 3 g
- calories
- 280 kcal
Instructions
- 1
Heat 1 tablespoon of ghee (clarified butter) in a pan. Fry the cashews and raisins until golden, then set them aside.
- 2
In the same pan, roast the semolina on low heat until fragrant but not browned. Set it aside.
- 3
In a separate pan, bring the water to a boil with the sugar and saffron or food colour.
- 4
Slowly add the roasted semolina to the boiling sugar water, stirring constantly so no lumps form.
- 5
Cook on low heat and stir until the mixture thickens and cooks fully, about 5-7 minutes.
- 6
Stir in the remaining ghee a little at a time until the kesari turns glossy.
- 7
Stir in the cardamom powder and the fried cashews and raisins.
- 8
Serve warm.
Chef's tips
Roasting the semolina first prevents lumps and gives a nutty flavour. Adding the ghee in stages makes the kesari glossy.
Ingredient substitutions
- saffron → a pinch of edible orange food colour, commonly used in Karnataka hotels
Storage
Best eaten fresh; can be refrigerated for a day.
Reheating
Reheat with a splash of water and a little extra ghee to loosen it.
Common mistakes to avoid
- •Adding raw, unroasted semolina to boiling water, which makes the pudding lumpy and gluey.
Serving suggestions
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