Kesari Bhat Food

KESARI BATH

Steps:

• Heat a pan first. Keep the flame to a low and add ½ cup fine rava (sooji or cream of wheat).
• Stirring often roast rava on a low flame.
• Roast till the rava becomes fragrant and looks crisp. Takes about 5 to 6 minutes on a low flame. Then switch off the flame.
• Take all the roasted rava in a plate.
• In the same pan, heat ½ tablespoon ghee.
• Add 10 to 12 cashews.
• Stirring them often on a low to medium flame fry till they get golden. Keep aside. Reserve this ghee to be added later in the kesari.
• In another thick bottomed pan or kadai, take 1.5 cups water.
• Add 1/3 cup sugar (60 grams). You can also add 1/2 cup sugar for a more sweet taste.
• Keep the pan on a low flame and stir very well, so that the sugar dissolves.
• Add raisins and a pinch of saffron strands. I have added raisins in the sugar solution and they do soften up while cooking. If you want you can even fry the raisins with cashews.
• Add 1 to 2 drops of natural food color extract if using or else skip it. Mix very well.
• On a low-medium flame bring this sugar solution to a boil.
• When it comes to a boil, then lower the flame. Add the roasted rava in 2 to 3 batches. First add one batch and quickly stir so that no lumps are formed. Continue to add the remaining batch of rava and mix very well.
• Add 1.5 to 2.5 tablespoons ghee & 1/4 teaspoon cardamom powder.
• Mix very well, so that the ghee is distributed evenly in the kesari bath.
• Cover the pan and on a low flame or sim let the mixture cook.
• Cook for 3 to 4 minutes.
• The rava will absorb all the water and cook. The mixture will also thicken. You should not see any whitish or creamish tiny specks on the rava. If you see then this means that the rava is still not cooked well.
• Once the rava is cooked well then add the fried cashews.
• Mix very well.
• Serve kesari bath hot or warm. You can also pour the kesari bath mixture in small to medium steel bowls or in small to medium tart moulds and let them become warm. Once warm then unmold and serve.

KESARI BHAT

Steps:

• 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.
• 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.
• 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 semolina, mix well, and cook covered for another minute.