Kesari Bhat

    12 min

    This is a traditional Indian sweet, prepared all over India. It is the standard offering to God, that is cooked as 'prasad' after a 'Pooja'. This recipe is made using 1 1/4 of any measure (instead of one) by Hindus as they believe using the extra measure will usher in prosperity and happiness.

    4 people made this

    Serves: 8 

    • 1 pinch saffron threads
    • 350ml hot milk
    • 175ml vegetable oil
    • 200g fine semolina
    • 100g banana (optional)
    • 250g caster sugar
    • 125ml ghee (clarified butter)
    • 100g cashew pieces
    • 75g sultanas

    Prep:2min  ›  Cook:10min  ›  Ready in:12min 

    1. Soften the saffron threads in the hot milk; set aside. Heat oil over medium heat. Reduce heat to medium-low and stir in the semolina. Cook until toasted and light brown, stirring constantly.
    2. Bring the milk to the boil in a separate saucepan. Turn heat to medium-low and stir in the semolina and banana; cover and cook for 1 minute. Stir in the sugar, cover and cook for an additional minute.
    3. Meanwhile, in a separate pan, heat ghee over medium-high heat. Add cashews and sultanas; cook until the sultanas puff. Pour the sultanas into the semolina, mix well, and cook covered for another minute.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    To begin with the description n recipe given is for "prasad"- an offering to god. Whereas the title says keshari bhat, which is an altogether different item. Keshari means colour saffron n bhaat means rice. Secondly oil is never used in prasad. And if if one has to trying the recipe assuming it to be varied way of preparing it, i can confidently say that it'll end up being just a sweet lump. That is because the ratio of liquids ( ghee oil n milk) is very high to that of semolina. Sorry to be caustic but i wouldnt try this recipe.  -  11 Jun 2013


    This south Indian cuisine is always the best with upma  -  12 Mar 2008  (Review from Allrecipes US | Canada)


    The first time I made this was for Diwali, with a family visiting from India (I am not Indian nor am i particularly familiar with Indian cooking). Stressful! I thought it was delicious and they seemed to like it, 4 stars.  -  18 Dec 2012  (Review from Allrecipes US | Canada)