Kesari Bhaat
by Tarla Dalal
Kesari Bhaat, the South Indian counter-part of the sheera, is an ever-popular sweet treat for young and old alike!
Perhaps due to this reason, you will find the Kesari Bhaat is a part of most breakfast or lunch combos at South Indian restaurants.
It is a quick and easy sweet dish made of rava, sweetened with sugar, and flavoured with cardamom and kesar. Often fruits like pineapple, chickoo or apple may also be added to the Kesari Bhaat.
Kesari Bhaat is very popular in South India, especially Karnataka. You can also try sheera recipes like Moong Dal Sheera or Walnut Sheera
Kesari Bhaat recipe - How to make Kesari Bhaat
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
1/2 cup semolina (rava / sooji)
1/2 cup sugar
a pinch of saffron (kesar) strands
1 tbsp raisins (kismis)
1 tbsp chopped cashewnuts (kaju)
a pinch of saffron colour
1/4 tsp cardamom (elaichi) powder
2 tbsp ghee
- Method
- Heat the rava in a broad non-stick pan and dry roast on a medium flame for 4 minutes. Keep aside.
- Combine the sugar and 2½ cups of water in a deep non-stick pan and boil on a medium flame for 2 minutes or till the sugar dissolves.
- Add the saffron, raisins, cashewnuts and food colour, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the rava gradually and cardamom powder and keep mixing it with a whisk and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Add the ghee and mix well.
- Serve immediately.
| Energy | 321 cal |
| Protein | 3.5 g |
| Carbohydrates | 51.4 g |
| Fiber | 0.1 g |
| Fat | 11.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 81.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 0.1 mg |
| Folic Acid | 20.6 mcg |
| Calcium | 8.6 mg |
| Iron | 0.9 mg |
| Magnesium | 29.3 mg |
| Phosphorus | 48.4 mg |
| Sodium | 5.8 mg |
| Potassium | 70.3 mg |
| Zinc | 0.6 mg |
I made Kesari bhaat when we were craving dessert post dinner. Very simple to make. I didn''t add the food color though.