Saturday, October 5, 2013

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

1/2 cup semolina
1 cup water
3/4 cup sugar
1/2 cup dry fruits
4 tbsp of ghee
pinch of saffron (optional)

  • 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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