Kesari bat
Kesari Bath is a popular Indian sweet dish primarily originating from the South Indian region. It is a traditional dish often served as a dessert or a breakfast item. The main ingredients of Kesari Bath include semolina, sugar, ghee, water or milk, and saffron, which gives the dish its characteristic yellow-orange color and its name. The word 'Kesari' in Hindi means 'saffron' and 'Bath' is a term used for dishes made from semolina in South India.
Ingredients and Preparation[edit | edit source]
The primary ingredient of Kesari Bath is semolina, also known as 'rava' or 'sooji' in India. Semolina is roasted in ghee until it turns golden brown, after which water or milk is added to it. The mixture is then cooked on a low flame until the semolina is fully cooked and all the water or milk is absorbed.
Sugar is then added to the cooked semolina and mixed well until it dissolves completely. The dish is flavored with saffron strands, which are soaked in a little warm water or milk before being added to the dish. The saffron not only imparts a rich aroma to the dish but also gives it a beautiful yellow-orange color, hence the name 'Kesari Bath'.
Other ingredients like cardamom powder, cashew nuts, and raisins are also added to enhance the flavor and texture of the dish. The cashew nuts and raisins are usually fried in ghee before being added to the Kesari Bath.
Variations[edit | edit source]
There are several variations of Kesari Bath across different regions of South India. In Karnataka, it is often served with 'Upma' and the combination is known as 'Chow Chow Bath'. In Tamil Nadu, a similar dish known as 'Sheera' or 'Rava Kesari' is prepared.
In some versions, pineapple or mango pulp is added to the Kesari Bath to give it a fruity flavor. This is known as 'Pineapple Kesari Bath' or 'Mango Kesari Bath' respectively.
Cultural Significance[edit | edit source]
Kesari Bath is a significant dish in South Indian cuisine and is often prepared during festivals and special occasions. It is also a common dish in the 'Naivedyam' or 'Prasadam' (food offered to God) in South Indian temples.
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