Kesari Bhath, also known as Kesari Bath or simply Kesari, is a vibrant sweet dish with origins in South India. This popular dessert features a beautiful yellow color derived from semolina (sooji) and saffron, and boasts a delightful flavor profile that’s both sweet and nutty. Perfect for festive occasions, potlucks, or a satisfying afternoon treat, Kesari Bhath is a crowd-pleaser that’s surprisingly simple to prepare.
Ingredients:
1 cup semolina (sooji) – Rava or medium semolina is preferred for this recipe.
Instructions:
1. Dry Roast the Semolina: In a pan over medium heat, dry roast the semolina without adding any oil or ghee. Roast for about 5-7 minutes, stirring constantly, until the semolina turns a light golden brown and releases a nutty aroma. Be careful not to burn the semolina, as it will impart a bitter taste. Remove from heat and set aside.
2. Saffron Milk: In a small bowl, soak the saffron strands in 2 tablespoons of milk for at least 10 minutes. This allows the saffron to release its color and flavor.
3. Caramelize the Sugar: In a clean pan, heat ¼ cup of the ghee over medium heat. Add the sugar and cook, stirring constantly, until the sugar melts and turns a light golden brown caramel. Be cautious as hot caramel can splatter.
4. Add Water and Saffron Milk: Immediately after the sugar caramelizes, carefully add the water. The mixture will bubble vigorously, so stir constantly to prevent burning. Once the bubbling subsides, add the saffron milk along with the remaining ghee. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
5. Incorporate the Semolina: Slowly pour the roasted semolina into the simmering liquid, stirring continuously to avoid lumps. Increase heat to medium and cook, stirring frequently, for about 5-7 minutes, or until the semolina absorbs all the liquid.
6. Flavorful Finish: Add the chopped cashews and raisins to the pan. Stir them in gently and cook for another minute. Turn off the heat and stir in the cardamom powder.
7. Serve and Enjoy: Garnish your Kesari Bhath with additional cashews and raisins (optional) and serve warm. You can also refrigerate leftover Kesari Bhath in an airtight container for up to 2-3 days.
Nutrition Facts (per serving)
Calories: approximately 300 (may vary depending on ingredients)
Note: This is a general estimate and the actual nutritional content may vary based on the specific ingredients you use and the portion size.
Conclusion
Kesari Bhath is a delightful and versatile dessert that can be enjoyed by people of all ages. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for both novice and experienced cooks. So, the next time you’re looking for a delicious treat, give Kesari Bhath a try!
Frequently Asked Questions (FAQs):
1. Can I substitute ghee with butter?
Yes, you can substitute unsalted butter for ghee in a 1:1 ratio. However, ghee adds a richer, nuttier flavor that is characteristic of Kesari Bhath.
2. What if I don’t have saffron?
Saffron is what gives Kesari Bhath its signature yellow color. If you don’t have saffron, you can substitute a pinch of turmeric powder, but the flavor will be slightly different.
3. My Kesari Bhath turned out dry. What can I do?
If your Kesari Bhath is too dry, you can add a little more water, a tablespoon at a time, until it reaches the desired consistency. Be careful not to add too much water, as it can make the dish mushy.
