Ingredients

• 1 cup - semolina (rava)
• 1 cup - sugar
• 2.5 cups - water
• 5 pistas, slivered
• 5 almonds, slivered
• 10-12 raisins
• 1/4 tsp - cardamom powder
• 2 pinches - saffron, soaked in 1 tbsp warm milk
• few drops yellow colour (optional)
• 3 tbsp - ghee

How to Make Kesari Bhath

• Heat ghee in a large heavy pan, add rava.
• Stir and roast on low for 7-8 mins or till aroma exudes.
• Side by side, put water to boil, add sugar, bring to a boil.
• Add boiling water to the rava, a little at a time, stirring continuously.
• Take care to protect hands from the spluttering.
• When well mixed, check rava grain between fingers and taste for sweetness.
• Adjust sweetness, and add more boiling water if grain is hard.
• Add the remaining ingredients, cover and simmer till ghee separates.
• Save a small amount of almonds and pistas for garnishing.
• Add colour if desired and mix well.
• Grease a katori or steel cup.
• Press hot bhath inside it, and unmould onto a plate.
• Garnish with a few slivers of almonds and pistas, serve hot.