Kesari Bhath Recipe | Kesari Bath Recipe

Kesari Bhath Recipe with step by step pics and a short YouTube video. If you like my video, please don’t forget to SUBSCRIBE to my channel. This Kesari Bath Recipe is another special sweet dish from Karnataka Cuisine, it is similar to the Rava / Sooji Kesari, but instead of regular sooji, CHIROTI Rava is used, which gives a very fine, silky texture and cloves which lends an extraordinary divine smell. Here in Bangalore, they serve it for breakfast as Chow Chow Bath, along with Khara Bhath (will share the recipe soon) and Green Coconut Chutney, which is a filling and delicious combo. As we are making for only special occasions or once in a while, don’t compromise in ghee quantity, as there will be a difference in taste. If interested check my other recipes like Mango Kesari, Milk Kesari, Pineapple Kesari and Aval Kesari.

Check my other Karnataka Style Recipes like

• Mysore Masala Dosa
• Mysore / Arachuvitta Rasam
• Bisi Bele Bath Masala Powder
• Mysore Pak
• Mysore / Ulundhu Bonda

Kesari Bhath Recipe

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Kesari Bhath Recipe | Kesari Bath Recipe

Prep Time

2 mins

Cook Time

20 mins

Total Time

22 mins

 

Kesari Bath Recipe is another special sweet dish from Karnataka Cuisine, it is similar to the Rava / Sooji Kesari, but instead of regular sooji, CHIROTI Rava is used, which gives a very fine, silky texture and cloves which lends an extraordinary divine smell.

Course: Festival Recipes, Sweet

Cuisine: Karnataka, South Indian

Keyword: Kesari Bath Recipe, Kesari Bhath Recipe

Servings: 4 People

Author: Priya Santhamohan

Ingredients

• 1/2 Cup Sooji / Rava / ரவை
• 2 Cups Water / தண்ணீர்
• 3/4 to 1 Cup Sugar / சக்கரை
• 1/4 Cup Ghee / நெய் Link for Homemade Ghee
• 10 Cashew / முந்திரி
• 10 Raisins / உலர்ந்த திராட்சை
• 4 Cardamom / ஏலக்காய்
• 4 Cloves / கிராம்பு
• 2 Pinch Food Colour

Instructions

1. First, measure and keep all the ingredients ready.

2. Heat 1 tbsp of ghee in a pan, and add the Rava / Sooji. Roast it for 4 to 5 minutes in low flame, until it changes in colour slightly and nice aroma wafts. Don’t burn it, else the whole Kesari tastes bitter. Keep the roasted sooji aside in a plate. In another pan, heat 2 tsp of ghee, add cashews, raisins, cardamom, cloves and fry till golden colour.

3. Roll boil 2 cups of water in a pan, simmer the flame add the rava little by little slowly and do continue to stir in the other hand vigorously, this step helps to avoid lumps.
4. Mix well till all the water is absorbed and cover it with a lid, as it splutters too much. Cook in low flame for about 3 to 4 minutes till the rava turns soft and ensure it is cooked. The mixture would have thickened now. Now add sugar in a sprinkled way, this step also avoids lump formation.

5. Sugar melts and the mixture starts to loosen. Keep mixing and once the mixture starts to thicken, add the remaining ghee. Then add the food colour.

6. Mix again, add the fried cashews, raisins, cardamom and cloves.

7. Once all the ghee is absorbed and the Kesari starts to leave the sides of the pan, switch off the flame immediately. The kesari should be in the pouring consistency only and non-sticky. It thickens with time automatically.  If preferred add 2 to 3 drops of pineapple essence and mix again.

8. Enjoy this Kesari Bhath Recipe with Goli Baje /Mangalore Bonda.

Recipe Video

Recipe Notes

Tips for Kesari Bath Recipe

1. In Karnataka, usually Chirotti Rava / Fine Sooji is used for making this Kesari Bath Recipe. It gives silky, melt in mouth texture and gets cooked soon. But regular Sooji can also be used.
2. Roasting sooji in ghee lends a wonderful flavour. It can be dry roasted also.
3. Also roast the rava in low flame and don’t burn it, as the whole kesari taste bitter.
4. The rava – water ratio used here is 1/2 : 2, It was perfect for me. You can increase water  from 1/4 to 1/2 cup extra, for a dripping / goey, Kesari Bhath Recipe.
5. Add the sooji to the water when it starts roll boiling only. Also add it very slowly and stir vigorously in the other hand to avoid lumps.
6. The most important tip is sooji should be cooked very well before adding sugar. Cooking time of the sooji is usually 5 to 7 mins.
7. If sugar is added to the uncooked sooji, then kesari becomes hard and it will be tough to cook the sooji again.
8. Also add sugar slowly and in a sprinkled way which helps to avoid lumps.
9. Adjust sugar quantity as per preference for this sweet recipe.
10. The whole quantity of ghee can be added at the time of roasting rava itself, which is a simple secret to avoid lumps.
11. Use good quality ghee and use it generously for soft and glossy kesari Bath Recipe.
12. If worried about calories, use ghee and vegetable oil in equal proportion. But there will be a difference in taste.
13. The final consistency of the kesari should be slightly pouring and non – sticky. Switch off once it starts to leave the sides of the pan. It thickens with time.
14. Don’t over cook the kesari and roll it into a ball, else it becomes chewy and hard.
15. The specialty of this Karnataka style kesari Bhath is addition of cloves, which makes it unique and lends a divine smell.
16.  If you want to avoid synthetic food colour, soak few saffron strands in warm milk and then add it to the kesari. Saffron also gives nice aroma.

Kesari Bath Recipe

Method for Kesari Bhath Recipe

1. First, measure and keep all the ingredients ready.

2. Heat 1 tbsp of ghee in a pan, and add the Rava / Sooji. Roast it for 4 to 5 minutes in low flame, until it changes in colour slightly and nice aroma wafts. Don’t burn it, else the whole Kesari tastes bitter. Keep the roasted sooji aside in a plate. In another pan, heat 2 tsp of ghee, add cashews, raisins, cardamom, cloves and fry till golden colour.

3. Roll boil 2 cups of water in a pan, simmer the flame add the rava little by little slowly and do continue to stir in the other hand vigorously, this step helps to avoid lumps.

4. Mix well till all the water is absorbed and cover it with a lid, as it splutters too much. Cook in low flame for about 3 to 4 minutes till the rava turns soft and ensure it is cooked. The mixture would have thickened now. Now add sugar in a sprinkled way, this step also avoids lump formation.

5. Sugar melts and the mixture starts to loosen. Keep mixing and once the mixture starts to thicken, add the remaining ghee and food colour.

6. Mix again, add the fried cashews, raisins, cardamom and cloves.

7. Once all the ghee is absorbed and the Kesari starts to leave the sides of the pan, switch off the flame immediately. The kesari should be in the pouring consistency only and non-sticky. It thickens with time automatically.  If preferred add 2 to 3 drops of pineapple essence and mix again. Pineapple essence lends a great flavour but it’s optional.

Enjoy this Kesari Bhath Recipe with Goli Baje /Mangalore Bonda.

Kesari Bhaat Recipe