🇮🇳 India · Dessert
Kesari Bath
By eatmundo · July 12, 2026
A vibrant, aromatic semolina dessert hailing from Karnataka, infused with saffron and studded with nuts. It is a celebratory dish often served at breakfast or during festivals.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat 100g butter in a non-stick pan over medium heat until it bubbles slightly.
- 2
Add 200g semolina and roast it carefully, stirring constantly for 7-8 minutes until it turns light golden.
- 3
Meanwhile, boil 600ml water with a pinch of saffron threads in a separate small pot.
- 4
Carefully pour the boiling water into the roasted semolina, whisking continuously to prevent lumps.
- 5
Lower the heat and add 150g sugar, stirring until the mixture becomes smooth and shiny.
- 6
Continue to cook for 4-5 minutes until the semolina absorbs the water and pulls away from the pan sides.
- 7
Stir in a handful of fried cashews and raisins to add texture and crunch.
- 8
Serve warm in small bowls, optionally garnished with extra nuts or a tiny piece of edible silver leaf.
Frequently Asked Questions
Which type of semolina is best for Kesari Bath?+
Use fine-grained semolina, often labeled as 'rava' or 'sooji,' to achieve a smooth and creamy texture rather than a gritty one.
How do I prevent lumps from forming when adding the semolina?+
Gradually sprinkle the roasted semolina into the boiling water or milk while stirring constantly with a whisk to ensure even distribution.
How do I know when the semolina is perfectly cooked?+
The dish is done when the mixture pulls away from the sides of the pan and the semolina grains look translucent and soft.
Can I substitute butter for ghee?+
While you can use butter, authentic Kesari Bath relies on ghee for its distinct, rich nutty aroma and silky mouthfeel.
