RCI-DS.001.0292.001
Kesari Bhath
Ethnicity - South Indian Type of meal - Party, Lunch, Dinner
Prep5 min
Cook15 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- cup: semolina (rava)1 unit
- cup: Sugar1 unit
- no: almonds5 unitslivered
- no: Pistas5 unitslivered
- no: Raisins10-12 unit
- tsp: cardamom powder1/4 unit
- pinches: saffron2 unitsoaked in 1 tbsp warm milk
- Few drops yellow colour (optional)1 unit
- tbsp: ghee3 unit
- cups: water2 1/2 unit
Method
1
Heat 3 tablespoons of ghee in a heavy-bottomed pan or kadai over medium heat. Add 1 cup of semolina (rava/sooji) and roast, stirring continuously, until it turns golden and releases a nutty aroma.
8 minutes
2
Remove the roasted semolina from the pan and set aside. In the same pan, add a little more ghee and lightly fry cashews and raisins until the cashews are golden and the raisins plump up, then remove and set aside.
3 minutes
3
In a separate saucepan, bring 2.5 cups of water to a rolling boil. Add a pinch of saffron strands (kesar) soaked in 2 tablespoons of warm water or milk to the boiling water to infuse the color and flavor.
5 minutes
4
Slowly pour the roasted semolina into the boiling saffron water in a thin, steady stream while stirring constantly to prevent lumps from forming.
3 minutes
5
Reduce the heat to low, cover the pan, and cook the semolina mixture until it absorbs all the water and thickens to a soft, smooth consistency, stirring occasionally.
5 minutes
6
Add 3/4 to 1 cup of sugar and a pinch of cardamom powder to the cooked semolina, stirring well until the sugar dissolves completely and the mixture comes together into a smooth, glossy pudding.
4 minutes
7
Drizzle in the remaining ghee over the kesari, folding it in gently until the pudding is rich, glossy, and begins to leave the sides of the pan.
2 minutes
8
Garnish the Kesari Bhath with the reserved fried cashews and raisins, and serve warm as a dessert or festive offering.