In the southern part of India ‘Kesari’ means saffron or orange color and ‘bhaath’ means a cooked form of rice or semolina, ‘khichdi’ or ‘porridge’. And if we travel towards the northern parts of the country, the same dessert is called ‘Suji Ka Halwa’. Suji Halwa again has a different version where the dessert is cooked in milk instead of water making it more royal and robust in flavors.
Orange Kesari Bhaath ~ Orange Sheera ~ Orange Suji Halwa
Ingredients
- ½ cup semolina
- ¾ cup sugar 1/2 cup for less sweet
- 1 cup water
- ½ cup orange juice
- ½ cup chopped orange pieces
- ¼ cup ghee clarified butter
- 1 tablespoon orange rind grated orange peel
- 1 tablespoon chopped almonds or 10 whole cashew nuts
- 1 tablespoon raisins
- ¼ teaspoon cardamom powder
- ¼ teaspoon strands of saffron soaked in warm water
- 2 tablespoon cooking oil
Instructions
- Heat 2 tablespoons of ghee in a saucepan and fry raisins and nuts till golden. Remove from the saucepan with a spoon and set aside.
- In the same saucepan, add cooking oil and the rest of the ghee. Now add semolina and fry for 5 minutes on low flame. Remove from heat and set aside.
- Heat 1 cup water along with 1/2 cup orange juice, chopped orange pieces, orange rind, cardamom powder, saffron, and food color. Stir well and cook for 5 minutes on low flame.
- Now slowly add toasted semolina a little at a time and constantly stir so that no lumps are formed. Place the lid and cook on low flame for 3 to 4 minutes or till the water has dried up.
- Finally add sugar, fried raisins, and nuts. Keep cooking till the sugar is fully dissolved. Once the sugar has turned into a syrup and the consistency is just right, there is no need to cook further. After adding sugar it takes only 2 to 3 minutes to dissolve completely.
- Turn off the heat and grease a mold with ghee. Fill the mold with halwa and turn it upside down on a serving plate. Serve warm as a dessert or with hot puris.
Video
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