Kesari bhath (semolina pudding) recipe


Kesari Bhath is one of South Indian’s favorite breakfast dishes. We consume it with rava uppittu and it is also very much loved by children.

  • Yield: 2 Servings


  • 4-5 Tbs ghee
  • 1 cup semolina
  • 3 cups milk
  • jaggery, sugar or honey to taste
  • 4-5 cardamom pods, crushed, discard husks
  • ¼ tsp saffron, soaked in ½ cup hot milk
  • 10-15 Tbs cashew nuts, halved
  • 1-2 Tbs raisins
How to Make It
  1. Heat 1 Tbs of the ghee in a frying pan and fry the semolina, stirring frequently, until golden brown. Remove from the heat and set aside.
  2. Bring the milk to the boil in a heavy-bottomed pot over a low heat. When the milk starts to boil lower the heat, add the semolina, stirring continuously so that the mixture does not stick to the bottom of the pot and burn. Allow to cook for a couple more minutes, stirring all the time.
  3. Add the jaggery, sugar or honey, cardamom, and soaked saffron along with the milk. Mix well and leave to cook over a low heat while preparing the cashew nuts and raisins.
  4. Heat the rest of the ghee in a frying pan. Fry the cashew nuts and raisins over a low heat until the cashew nuts turn golden brown. Remove from heat and add the cashew nuts, raisins and ghee to the semolina mixture. Mix well.

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