Kesari bhath / Sheera

Kesari bhath is a simple sweet dish originated in Karnataka. It is made of sooji (semolina) with very less ingredients. The best combination for kesari bhath is uppittu (khara bhath) and is very famous in Karnataka restaurants.

Kesari bhath is also famous as sheera and sooji halva in North India.

Ingredients:

Sooji (semolina) - 1 cup
Sugar - 1 1/2 cup
Milk - 2 cups
Water - 1/2 cup
Ghee - 3 tsp
Cashewnuts - 10
Saffron threads - 1 pinch

 Method:

Soak the saffron threads in two tsp milk and keep aside.

Dry roast the semolina on medium flame till they turn slightly brown. Also roast the cashews in one tsp ghee till they are golden brown.

Mix water and milk in a thick bottom pan and heat it. Once the milk starts to boil, add semolina to it while stirring continuously. 

Once the semolina start to thicken, add the sugar and ghee and mix well. Also add the saffron infused milk. Cook on low flame for another five minutes or till the semolina thickens completely. 

Add the roasted cashews to it. Enjoy a super delicious sweet dish.

Note:

1. You can vary the proportions of milk and water depending on the percentage of fat in the milk. I have used milk with 3% fat.

2. You can also add sugar to milk before adding semolina, but adding sugar later gives a shine/ glaze to the dish.