Kesari bhath

Kesari Bhath is a popular sweet dish from the South Indian cuisine. It is traditionally prepared using semolina, sugar, ghee, water or milk and is flavored with cardamom and garnished with raisins, cashews and sometimes saffron, which gives the dish its characteristic orange-yellow color and its name. The term 'Kesari' in Kesari Bhath is derived from the Sanskrit word 'Kesar' which means saffron and 'Bhath' means rice.

History

The exact origin of Kesari Bhath is not known, but it is believed to have originated in the Karnataka region of South India. It is a staple dish in traditional Kannada cuisine and is often served in weddings and other festive occasions.

Preparation

The preparation of Kesari Bhath involves roasting semolina in ghee until it gets a light golden color. Sugar is then added along with water or milk and the mixture is stirred continuously to avoid lumps. Once the semolina is cooked, cardamom powder is added for flavor. The dish is then garnished with fried cashews, raisins and saffron strands.

Variations

There are several variations of Kesari Bhath across different regions of South India. In Karnataka, it is often served with Upma, a savory dish made from semolina, and the combination is known as Chow Chow Bath. In Tamil Nadu, a similar dish known as Sheera is prepared.

Cultural Significance

Kesari Bhath holds a significant place in South Indian culture. It is often prepared during festivals and special occasions. It is also a popular choice for breakfast and is commonly served in restaurants and eateries across South India.

See Also

• South Indian Cuisine
• Kannada Cuisine
• Chow Chow Bath
• Sheera