Karnataka · Sweet
Kesari Bath
ಕೇಸರಿ ಬಾತ್
Kesari bath is a Karnataka semolina sweet cooked with ghee, sugar and water until soft and glossy. This version uses fine chiroti rava and saffron, with cashews and raisins for the finish. Cook the rava fully before adding sugar so the finished sweet stays smooth rather than grainy.
- vegetarian
Ingredients
- 150 g (approximately 3/4 cup)Fine chiroti rava Organic Mandya
- 180 g (approximately 3/4 cup)White granulated sugar
- 60 g (approximately 1/4 cup)A2 ghee Organic Mandya
- 500 ml (approximately 2 cups)WaterReserve 30 ml warm water for saffron.
- 0.1 g (approximately 1/2 tsp)Saffron
- 15 g (approximately 2 tbsp)Cashews Organic Mandya
- 15 g (approximately 1 1/2 tbsp)Raisins
- 0.5 g (approximately 1/4 tsp)Ground cardamom
Method
Infuse saffron
Soak saffron in the reserved 30 ml warm water for 10 minutes.
⏱ 10 minFry garnish
Fry cashews and raisins in 15 g ghee over low heat for 2 minutes, until nuts colour and raisins swell.
⏱ 2 minReserve garnish
Lift the nuts and raisins into a bowl immediately.
Roast rava
Roast rava in the remaining ghee over low heat for 5 minutes, until aromatic without browning.
⏱ 5 minBoil water
Bring the remaining 470 ml water to a boil in a separate saucepan, about 4 minutes.
⏱ 4 minCook rava
Whisk boiling water into the roasted rava carefully and simmer over low heat for 4 minutes, until grains soften.
⏱ 4 minAdd sweetness
Stir sugar and saffron infusion into the cooked rava over low heat for 3 minutes, until dissolved.
⏱ 3 minFinish kesari
Fold in cardamom and reserved garnish over low heat for 1 minute, until glossy.
⏱ 1 minRest kesari
Rest covered off the heat for 3 minutes before portioning.
⏱ 3 min
Shop the ingredients
Tips
- Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
- Finish cooking the grains before adding sugar.
- Saffron infusion and garnish preparation can overlap.
Serving
Serve warm alone or beside khara bath.
Storage
Refrigerate within 2 hours and use within 3 days; reheat gently with a splash of water.
Variations
- Omit raisins and increase cashews to 30 g (approximately 1/4 cup).
- Replace saffron with an extra 0.5 g (1/4 tsp) cardamom for a pale version.
Nutrition per serving
| Energy | 322 kcal |
|---|---|
| Protein | 3.7 g |
| Carbohydrates | 51.0 g |
| Fat | 11.4 g |
| Fibre | 1.2 g |
Approximate, calculated from representative raw-ingredient values and divided by the stated servings; includes measured cooking fat and excludes separately served accompaniments. Trace or unmodelled contributions omitted: Saffron.
Questions people ask
Is chiroti rava necessary for kesari bath?
Fine chiroti rava gives this version its smooth texture, but medium sooji can also be used. The latter needs slightly longer hydration and gives a more noticeable grain. Check tenderness before adding sugar rather than relying only on the cooking time.
When should sugar go into kesari bath?
Add sugar only after the rava is fully tender in the hot water. Sugar changes how the mixture thickens, and undercooked grains can remain firm after sweetening. Check a cooled grain between your fingers before stirring in the measured sugar.
Can I make kesari bath without orange food colouring?
Yes. This recipe uses saffron infused in warm water for a gentle colour and aroma, with no added food colouring. The exact shade depends on the saffron and rava, so a pale gold finish is an expected result rather than a failure.
Why is my kesari bath dry after cooling?
Semolina continues absorbing moisture as it stands, so kesari naturally firms after cooling. Warm it gently with a little hot water, stirring until soft again. Avoid adding dry sugar at this stage, since undissolved crystals can make the texture gritty.
Can kesari bath be made in advance?
Prepare it earlier the same day and refrigerate within two hours if it will not be served promptly. Reheat with a small splash of water over low heat. Add the garnish after warming if you want the cashews to retain more crunch.
Photo: Organic Mandya · © Organic Mandya
