 kesari bath with cashews | |
| Alternative names | ಕೇಸರಿ ಬಾತ್, ரவா கேசரி, రవ్వ కేసరి, रवा केसरी बाथ, റവ കേസരി |
|---|---|
| Course | Breakfast inKarnataka andNorthern Tamil Nadu andKerala, dessert in other places |
| Place of origin | India |
| Region or state | Karnataka,Kerala,Tamil Nadu andAndhra Pradesh |
| Main ingredients | Semolina |
Kesari bat orkesari baat (Kannada:ಕೇಸರಿ ಬಾತ್) is a sweet Indian food that is common throughout the country. 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 ofkesari bath varies regionally depending on the availability of ingredients. The dish might be prepared with pineapple,[1] banana, mango, coconut,[2] or rice.[3]
Claims to the origin of the dish are made byKarnataka. The dish is common in thecuisine of Karnataka as well as of multiple regions in South India and is a popular dish during festivals such asUgadi. The wordkesari in multiple Indian languages refers to the spicesaffron which creates the dish's saffron-orange-yellow-colored tinge.[3] Though it is a sweet dish, inAndhra Pradesh,Karnataka,Kerala andTamil Nadu, it is prepared not only as a dessert but also for normal breakfasts. It is also served withuppittu orkhara bath, and a serving of both dishes on one plate is popularly called "chow chowbath".
InNorth India, it is served as a sweet dish calledsuji halwa, suji being the Hindi word for semolina. It uses similar ingredients to kesari baat such as ghee, sugar, semolina and water. Nuts and raisins are often added, and sometimes saffron may also be added. Since this is a household dish in North India, the use of food colour isn't common. It is commonly known assheera in Marathi/Hindi,rava kesari in Malayalam, Telugu and Tamil, andsuji halwa in North India and Bangladesh.
The dish is listed asshali-anna inManasollasa, a 12th-century work by theChalukya kingSomeshvara III.[4]
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