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: 30 mins
Serves: 8-10
Serves: 8-10
INGREDIENTS:
1 cup semolina
4 cups water
3/4-1 cup sugar
1 cup dry fruits
1/3 cup of ghee
pinch of saffron
2 drops of vanilla extract(optional)
1 cup semolina
4 cups water
3/4-1 cup sugar
1 cup dry fruits
1/3 cup of ghee
pinch of saffron
2 drops of vanilla extract(optional)
METHOD:
Heat 2 tbsp of ghee in a skillet. Roast the dry fruits. Remove and keep aside
In the same skillet roast 1 cup semolina adding remaining ghee. Roast till it slightly changes color. Turn of the flame and keep aside.
Boil 4 cups of water in a saucepan adding a pinch of saffron. Add boiled water to roasted semolina. 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 and leaves the side of the pan.
Transfer it to ghee greased bowl and flatten it with greased spoon. Serve hot or cold.
Heat 2 tbsp of ghee in a skillet. Roast the dry fruits. Remove and keep aside
In the same skillet roast 1 cup semolina adding remaining ghee. Roast till it slightly changes color. Turn of the flame and keep aside.
Boil 4 cups of water in a saucepan adding a pinch of saffron. Add boiled water to roasted semolina. 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 and leaves the side of the pan.
Transfer it to ghee greased bowl and flatten it with greased spoon. Serve hot or cold.
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