Kesari Bhaath/ Saffron Semolina Pudding
Kesari Bhaath is a sweet and creamy dessert spiced with aromatic cardamom and flecked with strands of saffron and ghee fried cashewnuts. ‘Kesari’ means Saffron in Sanskrit and ‘Bhaath’ means a dish made with rice or ground grain in Kannada.
Kesari Bhaath is a sweet and creamy dessert spiced with aromatic cardamom and flecked with strands of saffron and ghee fried cashewnuts. ‘Kesari’ means Saffron in Sanskrit and ‘Bhaath’ means a dish made with rice or ground grain in Kannada.
- 1 cup water
- 1/2 cup semolina/ cream of wheat/ sooji/ rava can be substitued with ‘wheat farina’. sooji will cook up flufflier than farina.
- 1 cup sugar adjust as per preference
- 1/4 cup ghee/ clarified butter available in indian grocery shops
- 1/2 cup milk i used 2% dairy milk for a creamy consistency. can be substituted with soy milk/almond milk
- 1/4 teaspoon green cardamom or cardamom extract finely ground
- 12-15 cashewnuts
- a pinch saffron strands
- a pinch saffron/ orange powder or few drops of liquid food do not use paste food coloring as it is difficult to dissolve
- a pinch salt (optional) little salt compliments sugar
- Carbohydrate 300.6537 g
- Cholesterol 1.22 mg
- Fat 0.300425 g
- Fiber 0 g
- Protein 0.50325 g
- Saturated Fat 0.1916925 g
- Serving Size 1 1 Serving (374g)
- Sodium 8.03 mg
- Sugar 300.6537 g
- Trans Fat 0.0122 g
- Calories 1169 calories
Step-by-step
- Heat one tablespoon ghee in a non stick saute’ pan. Add cashewnuts and roast till golden brown. Keep aside.
- Roast semolina on low in the same pan till it emits a nutty aroma. Remove from when golden brown. Set aside.
- Boil water and milk in a sauce pan.
- Add the semolina little by little to the mixture taking care not to form lumps. Stir continuously.
- Cover the pan with a lid and simmer on medium heat till all the liquid is absorbed by the semolina. It takes less than five minutes. The semolina has to be cooked well before adding the sugar, if not kesari will have a grainy texture.
- Add sugar and a pinch of salt, stir well. Add the food colouring. Stir well and break if there are any lumps.
- Add rest of the ghee and cardamom powder, give a good stir. Kesari is done when the semolina loosens up, leaves the sides of the sauce pan and has a flowery, creamy texture.
Vibrant strands of saffron impart a golden hue and floral aroma to semolina cooked gently in clarified butter, milk, and water until the grains achieve a smooth, creamy suspension. Toasting the semolina thoroughly on low heat before introducing liquids develops a distinct nutty foundation that prevents the finished dessert from tasting overly raw or starchy. Continuous whisking during the gradual addition of the liquid prevents the formation of dense pockets of flour.
Fat choice dictates both mouthfeel and final appearance. Traditional preparation relies heavily on ghee, which brings a rich, nutty undertone that neutral oils cannot replicate. When adapting this dish for dairy-free diets, substitute the cow's milk with unsweetened almond or soy milk without altering the liquid ratio. Substitute melted coconut oil or a neutral plant-based butter substitute for the ghee, though coconut fat will impart a distinct secondary aroma that interacts directly with the cardamom and saffron.
Semolina particle size varies by manufacturer, directly influencing hydration rates. Coarser varieties require slightly more liquid and prolonged steaming under a lid, whereas finely milled semolina absorbs moisture within minutes. Ensure the semolina is fully softened before introducing sugar, as sucrose halts starch hydration and leaves hard, gritty grains behind in the finished dessert.
Pairing this sweet pudding with savory counterparts creates balance on the plate. Spiced savory items, such as savory lentil fritters or spiced potato cakes, provide textural contrast and cut through the concentrated sweetness of the sugar-heavy semolina base.
