A delicious and mouth-watering semolina pudding. The addition of banana makes it heavenly to taste. It is generally prepared as ‘prasada’- special offering to God.
In another form of the recipe, saffron soaked in a small amount of warm milk is added to the recipe giving it an orange colour.(‘Kesri’ meaning orange or saffron colour)(Food Colour is also added at times) I have not used it here.
Semolina – 1/2 cup
Milk – 2 and 1/2 cups (I used half the quantity of skimmed milk and half semi-skimmed; it still tasted delicious. You can use full fat milk if you wish)
Sugar – 1/2 cup (you can add more if you desire more sweetness)
Cardamom powdered – 1/4 tsp
Cashew nuts – 4-5 chopped into small pieces
Raisins – 1 tbsp
Ripe Banana – 1 chopped into slices
Ghee – 3-4 tsp (clarified butter)
Roast the semolina in 2 tbsp of ghee in a pan on medium heat until VERY slight brownish tinge appears and you get a fine aroma. Do not over roast. To this add HOT milk and keep stirring on low heat whilst mashing all the lumps. (be careful, the mixture tends to splutter whilst getting cooked). Cook for a couple of minutes. Add sugar and mix it in.
While the above is on-going; in a separate pan, add 1 tbsp of ghee, once gently heated, add the nuts and saute. Once the cashews turn ever so slightly brown, add the raisins, stir until they swell up. In the same pan add the chopped banana and cook in ghee just for a minute or 2.
Transfer this cooked banana, nuts and raisins to the semolina, sugar and milk mixture. Add cardamom powder, stir. Cover and Cook on low flame until semolina becomes fully cooked and soft(around 4-5 minutes)
This is served along with uppittu(or Upma) in Bangalore. Uppittu-Kesri Bhath are very popular breakfast dishes.