This is a traditional sweet, popular all over India. Often cooked as pooja prasad, this recipe is made using 1 1/4 of any measure (instead of one). It is believed that using the extra measure will usher in prosperity and happiness.
This south Indian cuisine is always the best with upma - 12 Mar 2008 (Review from Allrecipes US | Canada)
To begin with the description n recipe given is for "prasad"- an offering to god. Whereas the title says keshari bhat, which is an altogether different item. Keshari means colour saffron n bhaat means rice. Secondly oil is never used in prasad. And if if one has to trying the recipe assuming it to be varied way of preparing it, i can confidently say that it'll end up being just a sweet lump. That is because the ratio of liquids ( ghee oil n milk) is very high to that of semolina. Sorry to be caustic but i wouldnt try this recipe. - 11 Jun 2013 (Review from Allrecipes UK | Ireland)
The first time I made this was for Diwali, with a family visiting from India (I am not Indian nor am i particularly familiar with Indian cooking). Stressful! I thought it was delicious and they seemed to like it, 4 stars. - 18 Dec 2012 (Review from Allrecipes US | Canada)