Kesari Bhat

    Kesari Bhat

    (4)
    6saves
    12min


    5 people made this

    About this recipe: 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.

    Ingredients
    Serves: 8 

    • 1 g saffron threads
    • 1 pinch saffron threads
    • 355 ml hot milk
    • 350ml hot milk
    • 180 ml vegetable oil
    • 175ml vegetable oil
    • 210 g fine sooji (semolina)
    • 200g fine semolina
    • 110 g banana (optional)
    • 100g banana (optional)
    • 250 g white sugar
    • 250g caster sugar
    • 120 ml ghee
    • 125ml ghee (clarified butter)
    • 120 ml cashews
    • 100g cashew pieces
    • 70 g raisins
    • 75g sultanas

    Directions
    Prep:2min  ›  Cook:10min  ›  Ready in:12min 

    1. 1. Soften the saffron threads in the hot milk; set aside. Heat oil over medium heat. Reduce heat to medium-low and stir in the sooji. Cook until toasted and light brown, stirring constantly.
    2. Soften the saffron threads in the hot milk; set aside. Heat oil over medium heat. Reduce heat to medium-low and stir in the semolina. Cook until toasted and light brown, stirring constantly.
    3. 2. Bring the milk to a boil in a separate saucepan. Turn heat to medium-low and stir in the semolina and banana; cover and cook for 1 minute. Stir in the sugar, cover and cook for an additional minute.
    4. Bring the milk to the boil in a separate saucepan. Turn heat to medium-low and stir in the semolina and banana; cover and cook for 1 minute. Stir in the sugar, cover and cook for an additional minute.
    5. 3. Meanwhile, in a separate pan, heat ghee over medium-high heat. Add cashews and raisins; cook until the raisins puff. Pour the raisins into the sooji, mix well, and cook covered for another minute.
    6. Meanwhile, in a separate pan, heat ghee over medium-high heat. Add cashews and sultanas; cook until the sultanas puff. Pour the sultanas into the semolina, mix well, and cook covered for another minute.
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    Reviews and Ratings
    Global ratings:
    (4)

    Reviews in English (4)

    by
    8

    This south Indian cuisine is always the best with upma  -  12 Mar 2008  (Review from Allrecipes US | Canada)

    by
    1

    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)

    by
    0

    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)

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