Tuesday, May 7, 2013

Kesari bhat - the south canteen food for college days

I have lived on Kesari bhat (or sheera in Maharashtra) for days after days, while I was graduating from Bangalore (Bengaluru now). The Kesari Bhat (Semolina sweet dish) offered at Sagars' in Southern India is something I craved every evening and each plate had cost me not more than Rs. 5-7 INR, if I remember correctly. BTM's shanthi sagar, Jayanagar's shanthi upahar, krishna chinai and Adyar Ananda Bhawan joints were my hot picks. I reclaim that the Kesari Bhath made in southern India beats any other semolina dessert of any other Indian state. It's a must try, special mention to the Karnataka's Pineapple Kesari Bhath.

Kesari bhath is a popular Indian dessert.There is a large choice of kesari bhath varying from place to place, depending on availability of products. It might be cooked with pineapple or banana, mango and rice. The classical ingredients used for its preparation are semolina, sugar, ghee, water and milk.

Kesari bhath has its origins in Karnataka and is a popular sweet dish during festivals such as Ugadi. Having lived in Southern India for 6 years, I have managed to bring home few southern culinary delights to my kitchen and here treating hubby today with the very famous "Pineapple Kesari Bhath" - a taste from the college canteen ~


 I am not very good with recipes and measurements, but trying to put things together so you can try this easy delicacy at your home. Please amend the measurements according to your taste.

Ingredients -

1 cup rava / sooji / semolina
1 cup sugar
3/4 cup ghee (you can reduce the quantity and use 50:50 ratio oil: ghee)
1 cup milk and 1 cup water
1 cup canned pineapple cubes with the juice
1/4 tbsp cardamom powder
1/8 tsp food color (saffron color) dissolved in 2 tbsp of milk
1/4 cup cashew and raisins fried in ghee

Procedure -

Fry rava in a heavy bottomed pan by stirring continuously. Make sure the rava doesn't burn at the bottom. Once the rava is fried properly, you won't be getting the raw smell anymore. Take the content out in a flat dish - spread it and let it cool.

In another heavy bottomed pan, heat 1 cup milk, 1 cup water with 1 cup sugar and bring to boil. Add the cardamom powder and throw in the pineapple pieces with the juice. If you think the milk might curdle, then add before boiling and let the entire mix come to a boil till the solution has a syrupy texture. Now add the food color dissolved in milk and simmer.

Gradually slide the fried rava, little by little, so no lumps will form in between. Add the remaining ghee and 50% of the fried dry fruits and mix well. Stir till desired consistency is reached. Once the water is absorbed well, taste for sugar and turn off the heat. Serve with the remaining dry fruits on top.



Picture Courtesy - Chondryma
[Please do not copy or publish the photos without my permission]

2 comments:

Arti said...

Wow, this is highly tempting and very informative. I should try this one, looks irresistible from your pictures and presentation :) Many thanks for sharing the recipe.

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