Karnataka’s Kesari baath

I used to marvel at the delightful texture of this sweet delicacy from Karnataka, one of my sweet memories from my days spent in the garden city of India. Until a while back, I couldn’t quite figure out how to achieve the same texture and taste to replicate in my kitchen.


Anyways I am glad that at last I was able to click a wonderful photo while smelling its luscious aroma spreading across my kitchen 🙂

1 cup semolina
½ -¾ cup sugar
2-3 tbsp clarified butter/ghee
¾ cup milk
¼ – ½ cup water
½ tsp cardamom powder
few raisins to garnish
yellow food color [optional]

Heat the clarified butter/ghee in a medium size pan. Add semolina. Fry for few minutes until it’s well blended with the butter/ghee. Add water, milk, and sugar and cardamom powder. Mix well and close the lid, turn the heat down to low. Allow it to cook for about 3-5 minutes until all the water has been absorbed. In the end, the mixture should be tender and separate from each other.  It’s okay to adjust the liquids and cooking time to get the right consistency. It is as simple as you see in the photo, yet delicious!


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