Cookbook:Kesari (South Indian Semolina Pudding)

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Kesari (South Indian Semolina Pudding)
CategoryIndian recipes

Cookbook | Ingredients | Recipes | Indian Cuisine | Dessert

Kesari or kesari baath is a sweet dessert dish that is traditionally prepared in South India for special occasions. It is most often prepared with semolina, but this may be substituted with 'beaten rice' (aval) or regular rice.


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  1. Bring the water to a boil.
  2. Soak the saffron in the warm milk.
  3. Lightly toast the semolina in a deep-bottom pot. When the semolina is golden brown, add the boiling water, stirring continuously to avoid lumps.
  4. Add the sugar, pineapple, and cardamom to the mix while stirring.
  5. Keep stirring well, and cook on low heat until the mixture comes together well.
  6. Heat the ghee or butter in a separate pan, add cashews, and fry to golden brown.
  7. Add raisins and fry for a few seconds until they swell up.
  8. Add the nuts and raisins to the kesari.
  9. Add the saffron milk along with the saffron, and mix well.
  10. Serve hot.