Kesari bat
sweet Indian food
Kesari bath or kesari baat (Kannada: ಕೇಸರಿ ಬಾತ್) is a South Indian dessert. The classic ingredients used for its preparation are semolina, sugar, ghee (usually), water, and milk. The sweet is more commonly known as jonnadula halwa in certain parts of northern India.
The precise composition of kesari bath varies regionally depending on the availability of ingredients. The dish might be prepared with pineapple, banana, mango, coconut, or rice.
Claims to the origin of the dish are made by Karnataka. The dish is common in the cuisine of Karnataka as well as of multiple regions in South India and is a popular dish during festivals such as Ugadi. The word kesari in multiple Indian languages refers to the spice saffron, which creates the dish's saffron-orange-yellow-colored tinge. Though it is a sweet dish, in Andhra Pradesh, Karnataka, Kerala and Tamil Nadu, it is prepared not only as a dessert but also for normal breakfasts. It is also served with upma, rava khichdi or khara bath, and a serving of both dishes on one plate is popularly called "chow chow bath".
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This entry incorporates text from “Kesari bat” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.