| Recipe Name:
Kesari Bhath |
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| Category:
Indian Regional |
Sub Category:
Karnataka |
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| Prep Time |
Cook Time |
Serves |
| 20 mins |
30 mins |
6 |
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Ingredients: |
| Rava |
|
1 cup |
| Sugar |
|
100g |
| Water |
|
2 1/2 cups |
| Pistas slivered |
|
5 |
| Almonds slivered |
|
5 |
| Raisins |
|
10-12 |
| Cardamom powder |
|
1/4 tsp. |
| Saffron soaked in 1 tbsp. warm milk |
|
2 pinches |
| Ghee |
|
2 tbsp. |
|
|
| |
Method: |
- Heat ghee in a large heavy pan, add rava.
- Stir and roast on low for 7-8 minutes or till aroma exudes.
- Side by side,put water to boil, add sugar, bring to a boil.
- Add boiling water to the rava, little at a time stirring continuously.
- Take care to protect hands from the spluttering.
- When well mixed, check rava grain between fingers and taste for sweetness.
- Adjust sweetness,and add more boiling water if grain is hard.
- Add the remaining ingredients,cover and simmer till ghee separates.
- Save a small amount of almonds and pistas for garnishing.
- Add colour if desired and mix well.
- Grease a katori or steel cup. Press hot bhath inside it, and unmould onto a plate.
- Garnish with a few slivers of almonds and pistas, serve hot.
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