Kesari Bhath is a delicious sweet treat, typically from South India, although it is popular throughout the country. It works perfectly with Poori, a fried bread.

Ingredients

250g semolina
150g ghee
200g sugar
600ml water
1/2 tsp ground cardamom
1/4g saffron
50g cashew nuts
50g pistachio

Method

  • Soak the saffron in 5 tbsp of warm water
  • Heat 50g of ghee in a saucepan, add the semolina and slowly cook for 15-20 minutes.The colour should change to a light brown.
  • Add 600ml of boiling water and continue cooking on heat for another 5 minutes.
  • Add the sugar and cardamom and continue cooking for 10-15 minutes.
  • In a separate pan, heat the remaining ghee and fry the cashew nuts until light brown.
  • Add the ghee and cashew buts to the cooked semolina pudding with the saffron water.
  • Serve in dome shapes with pistachios on top.

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