Kesari Bath
Veg
Mysore-style semolina halwa — fine-ground rava roasted in ghee until nutty and golden, then cooked with saffron-infused water and sugar until it comes together in a glossy, orange-tinged mass studded with cashews and raisins. A morning tiffin staple at Mysore's SLV, Mylari, and countless hotel restaurants, served alongside khara bath (savory upma) as the beloved 'chow chow bath' duo.
Cuisines
Udupi
Mysore
North Karnataka
Best for
Breakfast
Snacks
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | semolina (rava) |
| 3/4 cup | sugar |
| 2 tablespoons | ghee |
| 2 1/2 cups | water |
| 1/4 teaspoon | saffron strands |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | cashew nuts |
| 2 tablespoons | raisins |
| — | pinch of salt |
Instructions
- 1 Heat 1 tablespoon of ghee in a pan and roast the semolina on low flame until it turns aromatic and light golden. Set aside.
- 2 In the same pan, add another tablespoon of ghee and fry the cashew nuts until golden brown. Remove and set aside.
- 3 In the same ghee, fry the raisins until they puff up. Remove and set aside.
- 4 In a separate pot, bring water to a boil and add saffron strands to it.
- 5 Once the water is boiling, add the roasted semolina slowly while stirring continuously to avoid lumps.
- 6 Add the sugar and a pinch of salt to the mixture and stir well.
- 7 Cook on low flame until the mixture thickens and the semolina is cooked completely.
- 8 Add cardamom powder and mix well.
- 9 Garnish with fried cashew nuts and raisins before serving.
Tips
For a richer taste, you can add a little more ghee while cooking.