Go Back
Kesari Bath | South Indian Sweet Dish

Kesari Bath

Kesari Bath is a traditional South Indian sweet dish made from semolina (rava), sugar, ghee, saffron, and cardamom, known for its rich, fluffy texture and golden hue. It is commonly served during festivals and special occasions.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • Ghee clarified butter: 3 tablespoons (45 ml)
  • Cashews kaju: 10 (halves) (15 g)
  • Raisins kishmish: 2 tablespoons (20 g)
  • Rava semolina or suji: ¾ cup (150 g, fine or coarse variety)
  • Water: 2¼ cups 530 ml
  • Sugar: ¾ cup 150 g, adjust to taste
  • Saffron strands: 12–15 soaked in 2 tablespoons warm water or milk for 15 minutes
  • Cardamom powder: ¼ teaspoon 1 g
  • Optional: 2–3 drops natural orange food color or a pinch of turmeric for color

Equipment

  • Heavy-bottomed pan or kadai
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Plate for transferring roasted rava and dry fruits
  • Small bowl for soaking saffron

Method
 

  1. Heat 3 tablespoons of ghee in a heavy-bottomed pan over medium-low heat.
  2. Add cashews and fry until golden brown, then transfer to a plate.
  3. Add raisins to the same pan and fry until they puff up, then remove and set aside with cashews.
  4. Add rava to the remaining ghee and roast continuously on low heat for 7–8 minutes, stirring constantly, until it turns light brown and emits a toasty aroma.
  5. Do not let it brown too much, as it can alter the flavor.
  6. Transfer the roasted rava to a plate and set aside.
  7. In the same pan, bring 2¼ cups of water to a rolling boil.
  8. Once boiling, reduce heat to low and add the roasted rava immediately, stirring continuously to prevent lumps.
  9. Cook for 3–4 minutes, stirring constantly, until the rava absorbs all the water and forms a thick paste.
  10. Add sugar and stir until it dissolves completely.
  11. Add the saffron-infused water and mix well.
  12. Gradually add ½ cup ghee (or more to taste) while stirring continuously until the mixture becomes thick and starts to separate from the sides of the pan.
  13. Add cardamom powder and mix well.
  14. Finally, add the fried cashews and raisins, and stir until well combined and the mixture is glossy.
  15. Cook for 1–2 more minutes until the ghee begins to ooze out and the dish is fully cooked.
  16. Turn off the heat and serve warm.

Notes

Safety Notes:
Use caution when handling hot ghee and boiling water. Ensure the pan is stable on the stove to prevent spills.
Substitutions:
Use vegan ghee or avocado oil for a vegan version.
Replace saffron with 2–3 drops of natural orange food color or a pinch of turmeric for a similar hue.
Use milk instead of water for a richer, creamier texture.
Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently with a splash of water or milk to restore texture.
Pro Tips:
Stir continuously during the cooking phase to avoid lumps and ensure even cooking.
The dish is done when it starts to "ooze" ghee and separates from the pan—this indicates proper consistency.
For a firmer texture, spread the cooked kesari bath on a greased plate, let it cool, then cut into squares.