Kesari bat or kesari 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.
|Course||Breakfast in Karnataka and dessert in other places|
|Place of origin||India|
|Region or state||Karnataka|
Claims to the origin of the dish are made by Karnataka, Tamil Nadu, and other regions of South India. 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, and Tamil Nadu, it is prepared not only as a dessert but also for normal breakfasts. It is also served with uppittu or khara bat, and a serving of both dishes on one plate is popularly called "chow chow bat". In North India it is served as a sweet dish called sheera or suji halwa. It is much simpler with little or no ghee, no color or saffron in contrast to the actual traditional recipe of Karnataka. It is commonly known as sheera in Marathi/Hindi, rava kesari in Telugu and Tamil, and suji halwa in North India and Bangladesh.
- "Pineapple Kesari Bhath". Retrieved 13 January 2013.
- "Coconut Kesari Bhath". Retrieved 13 January 2013.
- "Rice Kesari Bhath". Retrieved 13 January 2013.
- "Full text of "Indian Food Tradition A Historical Companion Achaya K. T."". archive.org. Retrieved 2019-01-30.
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