Recipe: Yummy Kesari Bhath

Kesari Bhath. Kesari bath recipe with step by step photos - a quick and easy to prepare rich sweet dish with rava or sooji. The recipe shared here is the Karnataka style version of preparing kesari bhath. Rava Kesari Bhath/Sooji Halwa Recipe is a pudding made from semolina, flavored with saffron and To begin making the Rava Kesari Bhath (Sooji Halwa) Recipe, we will first begin by boiling the water.

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Ingredients of Kesari Bhath

1. Prepare 1 cup of Sooji/ Semolina.
2. You need 1 1/2 cup of Sugar.
3. You need 2 tbsp of ghee + ½ cup ghee.
4. Prepare 1 pinch of Saffron / yellow food Colour.
5. You need 15 of cashews (roasted in ghee).
6. It's 1/2 tsp of cardamom Powder.

Thanks to everyone for your continuous. Le kesari bhath (kannada : ಕೇಸರಿ ಬಾತ್ ; marathi : केसरी बाथ ; tamoul : கேசரி ) est un dessert indien populaire dans tout le pays. Il est originaire de la région du Deccan (Karnataka et Maharashtra), en Inde du Sud. Rava Kesari is a very popular breakfast in Karnataka served along with Khara bhath (Upma).

Kesari Bhath instructions

1. Heat a pan, Roast the Semolina in 2 tbsp ghee, on low flame, till it loses it's rawness, and you can smell a nice fragrance (takes about 15 minutes). Keep stirring so that it’s evenly roasted. DO NOT MAKE IT GOLDEN FRY..
2. Add 3 cups of water, gradually, stirring, taking care that no lumps are formed..
3. Add a pinch of Saffron/ yellow food Colour. Cover and cook on slow heat, stirring occasionally till it is cooked..
4. Add sugar. Mix well, let it cook till it thickens and comes together..
5. Add 1/2 cup ghee, cardamom powder, roasted Cashewnuts. Mix. Serve hot..

The combination of khara bhath and rava kesari is known as Chow-Chow bhath. Kesari Bath - Many Varieties At home, I try to prepare this lovely sweet dish with pure Ghee, Kesar strands and depending on availability, I use either Pineapple or Banana (the below Kesari Bath recipe. Know the Cooking Method Of Kesari Bhath, Ingredients required for Kesari Bhath. Press hot bhath inside it, and unmould onto a plate. Garnish with a few slivers of almonds and pistas, serve hot.