Recipe for Kesari Bath – A Traditional South Indian Delight

Kesari Bath is one of the most beloved desserts in South Indian cuisine, known for its rich aroma, vibrant saffron color, and melt-in-the-mouth texture. This simple yet luxurious dish is often served during festivals, special occasions, and even as part of the traditional South Indian breakfast alongside upma or khara bath. The name “Kesari” comes from the saffron (kesar) used in the recipe, which gives the dish its signature golden hue, while “bath” refers to the soft, porridge-like consistency of the semolina base. Ingredients Required To prepare this delicious Kesari Bath, you’ll need: ● Rava (semolina/suji): 1 cup

● Sugar: ¾ to 1 cup (adjust as per sweetness preference)

● Ghee: 4 to 5 tablespoons

● Water: 2½ cups

● Saffron strands: a pinch (optional, for color and aroma)

● Milk: ½ cup (optional, for richness)

● Cashew nuts: 10 to 12

● Raisins: 10 to 12

● Cardamom powder: ½ teaspoon

● A few drops of natural food color (orange or yellow, optional)

Step-by-Step Preparation Step 1: Roast the Rava
Begin by heating 1 tablespoon of ghee in a heavy-bottomed pan. Add the rava (semolina) and roast it on low to medium flame. Stir continuously to ensure it doesn’t burn. Roast until the rava turns slightly golden and emits a pleasant nutty aroma. This step is crucial because roasting prevents the kesari from turning lumpy later. Step 2: Prepare the Syrup
In another pan, add water, milk (if using), and saffron strands. Bring this mixture to a gentle boil. You can also add a drop of orange or yellow food color for a more festive look. Once the mixture starts boiling, reduce the flame slightly. Step 3: Combine Rava and Liquid
Gradually pour the roasted rava into the boiling liquid while stirring continuously to avoid lumps. Continue stirring until the mixture thickens and the rava absorbs all the water. The consistency should be soft and smooth. Step 4: Add Sugar and Flavor
Add the sugar to the cooked rava mixture. You’ll notice the mixture turning slightly liquid again as sugar melts. Keep stirring until it thickens back to a soft, glossy texture. Then, mix in cardamom powder for a delightful fragrance. Step 5: Add Ghee, Cashews, and Raisins
In a small pan, heat the remaining ghee. Fry the cashews until golden brown, then add the raisins until they puff up. Add these fried nuts and ghee to the kesari mixture. Stir well so that the ghee is evenly distributed and gives the dish a rich flavor. Serving Suggestion Serve the Kesari Bath hot or warm, garnished with extra cashews on top. It pairs wonderfully with savory dishes like khara bath or upma, balancing the flavors of sweet and salty in a traditional Karnataka-style breakfast called “Chow Chow Bath.” Final Thoughts Kesari Bath is more than just a sweet dish — it’s a symbol of comfort, tradition, and celebration. Whether served during festive mornings, temple offerings, or family gatherings, this golden delight never fails to impress. With its heavenly aroma, silky texture, and the richness of ghee and saffron, Kesari Bath remains a timeless favorite across South Indian homes.