Kesari bhat (Kannada:ಕೇಸರಿ ಬಾತ್) is an Indian dessert that is popular throughout the country. It originated from the Karnataka. It is a Cuisine of Karnataka and is a popular dish during festivals such as Ugadi. The word kesari refers to the spice saffron which is used, resulting in its saffron-orange-yellow-colored tinge. Though it is a sweet dish, in Karnataka, it is prepared not only as a sweet dish but also for normal breakfasts. It is also served with Uppittu or Khara Bath and both the dishes in equal quantity one plate is popularly called as the "Chow Chow Bath". In North India it is served as a sweet dish called Sheera oasasr Suji/Sooji Halwa. It is much simpler with little or no ghee, no color or Kesar, though it is not the actual traditional recipe of Karnataka. It is widely popular as Sheera in Marathi/Hindi, Rava Kesari in Telugu, Sooji Halwa in the North, Soojji and Rava Kesari in Tamil. There is a large choice of Kesari Bhath varying from place to place, depending on availability of products. It might be cooked with pineapple or banana, mango and rice. The classical ingredients used for its preparation are semolina, sugar, ghee, water and milk.
Different types of Kesari Bhath include Pineapple Kesari Bath, Coconut Kesari Bhath and Rice Kesari Bhath.
Raw Sugar - 1/2 cup ( 1 cup is traditional)
Mango Pulp - 1 cup
Milk / Water - 3 cups
Sooji - 1 cup
Cardamom Powder - 1/2 tsp
Ghee - 1/4 cup or less according to preference but use atleast 2 tbsp min for a good taste
Cashews and Raisins - As prefered 1 to 2 tbsp or more, each
1.Add a tsp of ghee and roast cashews and raisins.Keep them aside.
2.Add 1 tsp of extra ghee and roast semolina till they release aroma ,do this in low flame or semolina will burn.Keep it aside.
3.Add milk to the pan and let it come to boil.Then add sooji and then use a whisk to stir to avoid any lumps,Then add sugar,cardamom powder and mango pulp and mix well.
4.Add ghee and mix well till no kesari is sticking to the pan.
5.Now add the cashews and raisins and mix well and .Transfer to a greased plate and let it cool and cut them and serve hot or even chilled.