Things to know about Kesari Bath Recipe
The Indian Traditional Semolina Pudding or Kesari Bath is a signature dessert from South India. The fragrant and sweet pudding is made with milk, clarified butter, and sugar, and is garnished with dry fruits.
“Kesari” means “Saffron” in a variety of languages which is used in the dish. Different regions of the country including Karnataka and Tamil Nadu claim to have originated the dish. Though there is no certainty about the origin.
The mentions of the dish are in ancient texts from the 12th century. This includes Manasollasa, a work of King Someshvara III.
Though it is a dessert, Kesari Bath is also served for breakfast in South India. The dish is called “Jonnadula Halwa” in North India. In Karnataka, the pudding is served on banana leaves. Bangladesh also popularly prepares the dessert.
Kesari Bath – Indian Traditional Semolina Pudding from Karnataka
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1 cup Semolina
- 1 cup White Sugar – Regular Sugar – Granulated Sugar
- 2 1/2 cups Water
- 1/4 tsp Ground Cardamom Powder
- 1/4 tsp Saffron
- 6 tsp Clarified Butter
- 12 units Cashew
- 12 units Raisin
- Take a heavy bottom pot and add clarified butter.
- Add cashews and fry them until they turn golden.
- Now, add raisins and fry until they swell up. Set aside.
- Add semolina to the same pan, and fry on medium heat.
- Take water in a bowl and bring it to a boil.
- Add this water to the pan, slowly. Keep stirring the mixture.
- Add sugar and keep stirring.
- When it is cooked well, turn off the stove.
- Sprinkle cardamom powder and saffron strands.
- Grease a round bowl or cup and add the Kesari Bath.
- Invert the bowl on a plate.
- Garnish with nuts or cashews and serve.
- You can add any dry fruits of your choice.
- If required, add more sugar.
— Specific Atributes of This Recipe:
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