Kesari bhat is an Indian food that is popular throughout the country. It originated from the Karnataka state of South India. It is a Cuisine of Karnataka and is a popular dish during festivals such as Ugadi.
Cooking time: 15 mins
Serves: 3-5
Serves: 3-5
INGREDIENTS:
1/2 cup semolina
1 cup water
3/4 cup sugar
1/2 cup dry fruits
4 tbsp of ghee
pinch of saffron (optional)
1/2 cup semolina
1 cup water
3/4 cup sugar
1/2 cup dry fruits
4 tbsp of ghee
pinch of saffron (optional)
METHOD:
- Heat 1 tbsp of ghee in a skillet. Roast the dry fruits.
- Remove and keep aside
- In the same skillet roast add 1 more tbsp of ghee & roast semolina. Roast till it slightly changes color. Turn of the flame and keep aside.
- Boil 1 cup of water in a saucepan adding a pinch of saffron. Add roasted semolina to water. It will start to bubble and spurt. Keep stirring till its almost dry.
- Then add sugar. Semolina will become moist again. Add roasted dry fruits. Keep stirring till the kesari bath becomes thick.
- Add 2 tbsp of ghee.
- Transfer it to ghee greased bowl and flatten it with greased spoon. Serve hot or cold.
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