Kesari or Kesari baath is a sweet dessert dish that is traditionally prepared in South India for special occasions. Most often it is prepared with Semolina (cream of wheat), but that maybe substituted with 'beaten rice' (aval) or at times even with rice.
- 1 cup white Semolina
- 4 cups water
- 1/4 cup chopped cashew nuts
- 1/4 cup white raisins
- 1 tablespoon cardamom powder
- 1 cup ghee (or substitute butter)
- 3/4 cup Jaggery or Sugar
- 1/4 cup Pineapple pieces
- A few strands of Saffron
- Lightly toast the semolina in a deep-bottom pot, while boiling water in another pot at the same time.
- Soak the saffron in a teaspoon of warm milk.
- When the semolina is golden brown, add the boiling water into it while stirring continuously to avoid lumps.
- Add the sugar, the pineapple and the spices to the mix while stirring.
- Keep stirring well and cook on low heat till the mixture comes together well.
- Heat the ghee or butter in a separate pan and fry cashews to golden brown.
- Add raisins and fry for a few more seconds or until they swell up.
- Add the nuts and raisins to the Kesari.
- Add the saffron milk along with the saffron and mix well.
- Serve hot.
Serves 4.Last modified on 18 March 2010, at 20:20