Name: Kesari Bath Recipe: Delicious South Indian Semolina Sweet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup Semolina (also known as rava or suji); 1 tbsp Ghee (clarified butter); 2 cup Water; 3/4 cup Sugar (adjust to your sweetness preference); 1/4 tsp Food Coloring (red food coloring; optional); 10 Cashews (whole or slivered); 10 Raisins; 1 tbsp Ghee (for the garnish)

Kesari Bath Recipe: Delicious South Indian Semolina Sweet

30 minutes

1224 reads

4.34 from 6 votes

Indian South Indian

About Kesari Bath Recipe: Delicious South Indian Semolina Sweet

Kesari Bath, also known as Kesari, is a vibrant and aromatic South Indian semolina sweet. This melt-in-your-mouth dessert features a delightful blend of semolina (rava/suji), fragrant desi ghee, sweet sugar, and crunchy cashews and raisins. A staple at South Indian weddings and festive breakfasts, it's a treat loved by many.

In my home, Kesari Bath is a family favorite, often made with slight variations to explore different flavor profiles. The fragrant, golden hue and delightful texture make it a perfect addition to any celebratory breakfast or as a delightful snack any time of the day.

This easy-to-follow recipe ensures a perfectly textured and flavorful Kesari Bath every time, making it ideal for both novice and experienced cooks. Let's dive into the recipe!

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Recipe Time & More

Prep10

Cook20

Total30

Calories853 kcal

Serves

Served AsBreakfast Snacks

Recipe TasteCrunchy Savoury Sweet

Ingredients

For the Kesari Bath

▢ 1 cup Semolina also known as rava or suji
▢ 1 tbsp Ghee clarified butter
▢ 2 cup Water
▢ 3/4 cup Sugar adjust to your sweetness preference
▢ 1/4 tsp Food Coloring red food coloring; optional

For the Garnish

▢ 10 Cashews whole or slivered
▢ 10 Raisins
▢ 1 tbsp Ghee for the garnish

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Instructions

Preparing the Semolina

Dry roast the semolina in a pan over medium heat until it turns light golden brown. Stir frequently to prevent burning.
Let the roasted semolina cool completely.

Making the Kesari Bath

Bring the water to a boil in a heavy-bottomed pan or kadai.
Add the red food coloring (optional) to the boiling water.
Gradually add the cooled semolina to the boiling water, stirring continuously to prevent lumps from forming.
Continue stirring until the mixture thickens and most of the water has evaporated (about 3/4).
Stir in the sugar and continue to cook until the sugar dissolves completely.

Preparing the Garnish

In a separate small pan, heat the ghee. Add the cashews and raisins. Fry until golden brown and fragrant.

Combining and Serving

Pour the cashew and raisin mixture into the semolina mixture. Stir gently to combine.
Drizzle the remaining ghee along the sides of the pan, stirring to incorporate.
Continue stirring until the Kesari Bath reaches a consistency where it can be easily rolled together.
Remove from heat and transfer to a serving bowl.
Serve hot or warm.

Recipe Notes

Expert Tips for the Perfect Kesari Bath

Toasting the semolina: Roasting the semolina before adding it to the water enhances its flavor and gives it a beautiful golden color. Be careful not to burn it.
Preventing lumps: Add the semolina gradually, whisking continuously to prevent lumps from forming. Using a whisk can be helpful for this step.
Sugar adjustment: Adjust the amount of sugar based on your preference. Taste the mixture as it cooks and add more sugar if needed.
Ghee is key: The generous use of ghee adds richness and enhances the overall flavor and aroma of the Kesari Bath. Don't be shy with this ingredient!