Kesari Bhaath is a sweet and creamy dessert spiced with aromatic cardamom and flecked with strands of saffron and ghee fried cashewnuts. 'Kesari' means Saffron in Sanskrit and 'Bhaath' means a dish made with rice or ground grain in Kannada. Every region in India has it's own take on this dessert. Sojji in Tamil, Rava kesari in Telugu, Kesari bhaath in kannada, Sooji halwa in Hindi, Sheera in Marathi. Some variations of kesari is with banana, pineapple or mango. And the color differs from pale yellow to plain white. I like it just saffron/orange colored. The basic ingredients are semolina, milk, ghee and sugar.
This traditional sweet is served as a dessert for any occasion, be it a wedding or a birthday. If you are in a mood for an aromatic dessert, serve this with your evening tea. I made this on the first day of snow this winter. I was in the mood for some kesari bhaath on a snowy and cold evening. The warm and camphorous aroma of the cardamom filled my tiny kitchen. This saffron colored wonder did perk up the black and white evening.