Last month, we asked our readers to send in their best mithai recipe to celebrate the festive season. We are excited to announce that the winner is Shweta Sudarshan’s kesari baath, which is simple, delicious and won’t keep you in the kitchen for hours (which means more time to celebrate!)
Kesari baath is a quintessential mithai that is popular all over the country, especially in Karnataka. It gets its name from the golden sunshine colour that is imparted by a few strands of saffron, or kesar. There are many variations to this dessert, a popular one including the addition of pineapple!
Kesari Baath Recipe
1 cup rava or semolina
1 & 3/4 cups sugar
1/2 cup ghee
2 cups full fat milk
1/4 cup chopped cashew nuts
A few strands of saffron dissolved in a tablespoon of warm milk
2 pods cardamom
Sauté the rava in a heavy-bottomed pan with ghee.
Just as the colour starts changing, add sugar and milk and stir continuously.
As it thickens, add ghee followed by the saffron.
Stir in the raisins, cashew nuts and cardamom.
Transfer into small bowls that have been greased with a thin layer of ghee and let it set.
To serve, overturn the bowl carefully onto a serving dish.
Image credit: Modern Day Brown Mom
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