Authentic Kesari Bath Recipe – Saffron Rice & Cashew Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Kesari Bath Recipe – Saffron Rice & Cashew Delight

Introduction

Oh, Kesari Bath! Just the name conjures up memories of festive mornings and the sweet, warm aroma filling my childhood home. This isn’t just a recipe; it’s a hug in a bowl. I first made this for a Diwali gathering, and it was a huge hit. It’s a little bit special, a little bit comforting, and honestly, not as tricky as it looks. Let’s dive in and make some magic!

Why You’ll Love This Recipe

This Kesari Bath is a classic Indian sweet dish, perfect for celebrations or just a cozy treat. It’s vibrant, fragrant, and utterly delicious. The combination of saffron, ghee, and sweet jaggery is simply divine. Plus, it’s surprisingly easy to make once you get the hang of it!

Ingredients

Here’s what you’ll need to create this golden delight:

• 0.5 cup Raw Rice
• 2 tbsp Split Yellow Moong Dal
• 4 cups Milk
• 1 cup Jaggery
• 0.25 cup Ghee (that’s about 60ml)
• 3 Cardamom Pods
• 6-7 Cashew Nuts
• 25 grams Raisins
• 4-5 Saffron Strands
• 1 pinch Edible Camphor (optional)

Ingredient Notes

Let’s talk ingredients – a few little things can make all the difference!

Raw Rice Varieties for Kesari Bath

I prefer using a short-grain raw rice like ponni rice or sona masuri for that perfect, slightly sticky texture. About 100-125 grams of rice is ideal. Avoid using aged rice, as it won’t give you the desired creaminess.

The Significance of Moong Dal

Don’t skip the moong dal! It adds a lovely nutty flavor and helps create a beautiful, soft texture. It’s a traditional ingredient for a reason.

Understanding Jaggery: Types and Substitutions

Jaggery (gur) is unrefined sugar, giving Kesari Bath a unique, caramel-like flavor. I use a good quality, dark jaggery. If you can’t find jaggery, you can use sugar, but you’ll need about ¾ cup and might want to add a tiny pinch of brown sugar for a similar depth of flavor.

Ghee: Choosing the Right Kind

Ghee is essential for that rich, aromatic flavor. Use a good quality ghee – homemade is best, of course! About 60ml is perfect.

Saffron: Quality and Usage

Saffron is the star of the show! A little goes a long way. Make sure you’re using good quality saffron for the best color and flavor. We’ll talk about blooming it later.

Cardamom: Fresh vs. Ground

Freshly crushed cardamom pods are always best. The aroma is incredible. If you’re using ground cardamom, use about ½ teaspoon.

Regional Variations in Kesari Bath

Kesari Bath varies across India! Some regions add more nuts, others use different types of rice. This recipe is a pretty classic South Indian version, but feel free to experiment.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 tablespoons of ghee in a pan and fry the cashew nuts until they turn golden brown. Set them aside – these are our crunchy topping!
2. In the same pan, roast the rice and moong dal for 2-3 minutes, until fragrant. This step is key for developing that lovely aroma.
3. Cook the roasted rice and dal mixture in 2.5 cups of boiling milk and ½ cup of water until it’s beautifully mushy. Mash it well with the back of a spoon – we want a smooth base.
4. Now, dissolve the jaggery in ½ cup of warm water, strain it to remove any impurities, and set it aside.
5. Combine the mashed rice-dal mixture with the jaggery syrup. Add the remaining milk and ghee, and simmer for 3-4 minutes, stirring constantly.
6. Bloom the saffron strands in ¼ cup of warm milk. Add this saffron milk, cardamom powder, fried cashews, and a tiny pinch of edible camphor (if using) to the mixture.
7. Cook for another 2-3 minutes, until the Kesari Bath thickens to your desired consistency.

Expert Tips

A few little secrets to help you nail this recipe:

Achieving the Perfect Texture

The key is to cook it slowly and stir frequently. You want a creamy, slightly thick consistency – not too runny, not too dry.

Preventing Sticking and Burning

Use a heavy-bottomed pan and stir constantly, especially towards the end of cooking. A little extra ghee never hurts!

Blooming the Saffron for Maximum Flavor

Soaking the saffron in warm milk releases its color and flavor. Don’t skip this step!

Roasting Techniques for Aromatic Rice and Dal

Roasting the rice and dal in ghee is crucial for developing that signature Kesari Bath aroma. Keep a close eye on them – you don’t want them to burn.

Variations

Let’s get creative!

Vegan Kesari Bath

Swap the ghee for coconut oil and the dairy milk for plant-based milk (almond or cashew work well).

Gluten-Free Kesari Bath

This recipe is naturally gluten-free! Just double-check your jaggery to ensure it hasn’t been processed with any gluten-containing ingredients.

Adjusting the Spice Level

If you like a little more spice, add a tiny pinch of nutmeg or a few strands of mace along with the cardamom.

Kesari Bath for Festivals (Navratri, Pongal, etc.)

My aunt always adds a touch of rose water during Navratri for a floral aroma. It’s a lovely addition!

Kesari Bath with Different Nuts & Dried Fruits

Feel free to experiment with different nuts like almonds or pistachios. My kids love it when I add chopped dates and figs.

Serving Suggestions

Serve Kesari Bath warm, garnished with extra cashews and raisins. It’s delicious on its own, or you can pair it with a side of yogurt or a sprinkle of coconut flakes.

Storage Instructions

Leftover Kesari Bath can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk to restore its creamy texture.

FAQs

Got questions? I’ve got answers!

What type of rice is best for Kesari Bath?

Short-grain rice like ponni or sona masuri works best. It gives the dish a lovely, slightly sticky texture.

Can I use sugar instead of jaggery? What adjustments should I make?

Yes, you can! Use about ¾ cup of sugar and consider adding a tiny pinch of brown sugar for a similar depth of flavor.

How do I know when the Kesari Bath is cooked to the right consistency?

It should be creamy and slightly thick, but still pourable. It will thicken further as it cools.

What is edible camphor and is it essential for the recipe?

Edible camphor adds a subtle, unique fragrance. It’s optional – many people don’t use it.

Can I make Kesari Bath ahead of time? How should I reheat it?

Yes, you can! Reheat gently with a splash of milk to restore its creamy texture.

Is it possible to make a smaller batch of Kesari Bath?

Absolutely! Just halve or quarter the ingredients.