Kesari Bath, a native Karnataka recipe has earned a lot of popularity among the Maharashtrians over the years. Kesari stands for saffron and bhat stands for rice, both being the main ingredients in the recipe. Kesari Bhath is an easy and quick sweet rice recipe that can be enjoyed for lunch or breakfast. This kesari bath is not only sweet & delicious but also healthy with all the nuts loaded in it. This sweet rice recipe is excellent way of feeding your kids with dry fruits. Made within minutes, this kesari bath is an all-season recipe you can make throughout the year. This saffron infused rice is a must try dish. You can add more nuts of your choice to add more flavor to this kesari bath. This kesari bhat tastes best when served warm.
So, let’s get started with Rice Kesari Bath;
Ingredients:
1) 1 Cup Basmati Rice
2) 1 & 1/2 cup Sugar
3) 3 cup water
4) 9-10 saffron sticks
5) 2-3 cloves
6) Cardamom powder
7) 10 raisins
8) 5 almonds
9) 5 cashew nuts
10) 1/2 cup ghee
Method:
Wash and soak rice for 1/2 an hour.
Heat ghee in a pan, fry raisin and remove in a bowl, in same ghee, add cashew nuts and remove in same bowl.
In same ghee, add cloves, soaked rice and sauté for 5 minutes.
Add hot water and let it come to boil.
Now add saffron sticks, lower the flame and keep lid on it.
When half done, add sugar and continue to stir, let the water absorb and the rice is cook.
Finally add fried raisins, cashew nuts and cardamom powder and mix well.
Garnish with chopped almonds and saffron sticks.
Serve warm.
How to make Kesari Bath with step by step
1) Wash and soak rice for 1/2 an hour.
2) Heat ghee in a pan, fry raisin and remove in a bowl, in same ghee, add cashew nuts and remove in same bowl.
3) In same ghee, add cloves, soaked rice and sauté for 5 minutes.
4) Add hot water and let it come to boil. Now add saffron sticks, lower the flame and keep lid on it.
5) When half done, add sugar and continue to stir, let the water absorb and the rice is cook.
6) Finally add fried raisins, cashew nuts and cardamom powder and mix well.
7) Garnish with chopped almonds and saffron sticks. Serve warm.