Kesari Bhat
Discover the magic of Kesari Bhat, a luscious Indian semolina dessert that tantalizes your taste buds with its rich aroma and vibrant hue. Infused with the golden essence of saffron and the delicate sweetness of cardamom, this dish offers the perfect balance of flavor and texture. Toasted semolina is simmered in a luxurious blend of ghee, milk, and sugar, then crowned with crunchy cashews and plump raisins for a delightful contrast. Whether served warm or at room temperature, this easy-to-make sweet treat is ideal for celebrations, festive occasions, or as a comforting dessert. With just 20 minutes of cooking time, Kesari Bhat adds a touch of decadence to any meal, making it a must-try for lovers of traditional Indian desserts.
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Recipe Information
Ingredients
- 1 cup Semolina (Rava/Sooji)
- 4 tablespoons Ghee (clarified butter)
- 0.75 cup Sugar
- 2 cups Water
- 1 cup Milk
- 10 strands Saffron strands
- 0.5 teaspoon Cardamom powder
- 10 pieces Cashews
- 10 pieces Raisins
- 1 pinch Orange or yellow food color (optional)
Instructions
Heat 2 tablespoons of ghee in a large, non-stick pan on medium heat.
Add the cashews and fry them until golden brown. Remove and set aside.
In the same pan, add the raisins and fry until they puff up. Remove and set aside with the cashews.
Add the semolina (rava/sooji) to the remaining ghee in the pan. Roast it on low-medium heat, stirring continuously, until it turns aromatic and light golden in color. This should take about 5–7 minutes. Transfer the roasted semolina to a plate and set aside.
In a small bowl, warm the milk slightly and add the saffron strands. Let the saffron steep for a few minutes until the milk turns golden yellow.
In the same pan, heat 2 cups of water and the saffron-infused milk. Optional: Add a pinch of food color to enhance the dish’s vibrant hue.
Once the water-milk mixture begins to simmer, slowly add the roasted semolina, stirring continuously to avoid lumps. Cook for 2-3 minutes until the mixture thickens.
Add the sugar to the pan and stir well. As the sugar dissolves, the mixture will loosen slightly. Keep stirring until it thickens again.
Add the remaining 2 tablespoons of ghee, cardamom powder, fried cashews, and raisins. Mix thoroughly to ensure the ghee and nuts are well incorporated.
Cook for another 2–3 minutes on low heat, stirring occasionally, until the Kesari Bhat reaches a soft, glossy consistency.
Turn off the heat and let it sit for 5 minutes. Serve warm or at room temperature.
Nutrition Facts
Calories |
2065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 118 mg | 5% | |
| Total Carbohydrate | 316.6 g | 115% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 165.9 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 384 mg | 30% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 894 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
