Kesari Bathಕೇಸರಿ ಬಾತ್
⏱ Prep 10m🍳 Cook 20m🍽 Serves 4🌿 Vegetarian
Video: Hebbars Kitchen (YouTube)
Kesari Bath is Karnataka's beloved semolina sweet, stained gold by saffron and fragrant with cardamom. It is the default celebratory sweet in Udupi-style tiffin houses and appears at every festival breakfast alongside Upma — the two together are famously called Chow Chow Bath. The name comes from kesari (saffron), though turmeric-laced colour is common in home kitchens.
📍 Make it in Plano
This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
Finding Desi spots near Plano…
Ingredients
- ▪rava (coarse semolina) — ರವೆ1 cup
- ▪ghee4 tbsp
- ▪water2½ cups
- ▪sugar¾ cup
- ▪saffron strands — ಕೇಸರಿa generous pinch
- ▪warm milk (to bloom saffron)2 tbsp
- ▪green cardamom pods, seeds powdered — ಏಲಕ್ಕಿ4
- ▪cashews — ಗೋಡಂಬಿ2 tbsp
- ▪golden raisins — ಒಣದ್ರಾಕ್ಷಿ1 tbsp
- ▪food-grade orange or yellow colour (optional, traditional)2 drops
🌍 Cooking abroad? Substitutions
- Saffron is expensive abroad — a large pinch of turmeric gives the traditional gold colour without altering the flavour; add ⅛ tsp with the ghee.
- Fine rava (semolina) works but produces a stickier, pudding-like texture; coarse rava gives the distinct sandy bite that Karnataka restaurants serve.
- Vegan version: replace ghee with refined coconut oil and milk with oat milk — the roasting step stays the same.
Method
- 1Bloom saffron in warm milk for 10 minutes. If using food colour instead, mix into the water now.
- 2Heat 2 tbsp ghee in a heavy kadai over medium flame. Add cashews and stir until golden, then add raisins and fry until they puff. Remove and set aside.
- 3Add remaining 2 tbsp ghee to the same pan, reduce heat to low, and add rava. Roast, stirring constantly, for 8–10 minutes until the semolina smells nutty and turns a very pale golden — do not let it brown.
- 4Meanwhile bring water to a rolling boil in a separate pot. Keep the heat very low under the rava.
- 5Pour the boiling water into the roasted rava slowly, stirring vigorously with a wooden spoon to prevent lumps. The mixture will bubble and spit — be careful.
- 6Cover and cook on low heat for 4 minutes until the rava absorbs all the water and softens.
- 7Add sugar and the saffron milk. Stir well; the mixture will loosen. Continue stirring over low heat for 3–4 minutes until it thickens again and begins to leave the sides of the pan.
- 8Add cardamom powder and the fried cashews and raisins. Stir, taste for sweetness, and serve hot. Kesari Bath sets firm as it cools — reheat with a splash of water.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.