Saffron Semolina Sweet Pudding

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A celebrated Karnataka festive sweet made by roasting fine semolina in ghee and simmering it with saffron-scented sugar syrup until luxuriously soft. Kesari Bath is traditionally offered at celebrations, temples, and weddings, and is loved for its jewel-like color and rich aroma.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 18 gFat
• 9 gSaturated Fat
• 62 gCarbs
• 1 gFiber
• 32 gSugar
• 5 gProtein
• 20 mgSodium
• 135 mgPotassium
• 25 mgCalcium
• 1.5 mgIron
• 0 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the sweet

• 1 cup fine semolina (sooji/rava)
• 3/4 cup granulated sugar
• 2 1/2 cups water
• 1/2 cup ghee (clarified butter), divided
• 1/4 teaspoon saffron strands
• 1/2 teaspoon green cardamom powder
• Pinch of salt

For the garnish

• 2 tablespoons raw cashews, broken
• 1 tablespoon golden raisins
• 1 tablespoon blanched slivered almonds (optional)

Directions

1. Soak the saffron strands in 2 tablespoons of warm water and set aside to release their color for about 10 minutes.
2. Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium-low heat and roast the cashews and raisins until the cashews turn golden and the raisins plump up; remove and reserve for garnish.
3. In the same pan, add the remaining ghee and the semolina. Stir continuously on low heat for 6 to 8 minutes until the grains turn fragrant, look pale golden, and feel light when rubbed between your fingers.
4. Meanwhile, bring the 2 1/2 cups of water to a rolling boil in a separate saucepan with the sugar and salt, stirring until the sugar fully dissolves.
5. Pour the hot sugar syrup and the saffron infusion carefully into the roasted semolina in a slow, steady stream, whisking briskly to prevent lumps from forming.
6. Reduce the heat to the lowest setting and keep stirring the mixture for 4 to 5 minutes until it pulls away from the sides of the pan, becomes glossy, and holds its shape when a spoonful is pressed.
7. Stir in the cardamom powder and the reserved roasted cashews and raisins, reserving a few for topping.
8. Spoon the warm pudding onto a greased plate or into small bowls, smoothing the top, and garnish with the remaining nuts and raisins before serving.
9. Serve warm on its own or alongside a South Indian breakfast such as upma or khara bath for the classic pairing.

Cook’s Notes

• Always roast semolina on low heat; high heat browns it before the raw flavor cooks out and gives a bitter aftertaste.
• The sugar syrup must be boiling hot when added to the semolina; cold water will create lumps and a sticky texture.
• For a richer orange hue and deeper aroma, steep the saffron in 1 tablespoon of warm milk along with the water.
• Use fine semolina rather than coarse rava for the classic melt-in-the-mouth texture of traditional Kesari Bath.
• Grease the serving plate or bowls with a thin layer of ghee to prevent sticking and to add a subtle nutty fragrance.

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