Kaseri Bāth is highly recommended for Yoga practitioners. It calms the mind and keeps it fresh. Kaseri Bāth is suitable for all constitutions.

Depending on the type of sugar used, the taste and colour may vary.

Preparation – 30 minutes

Serves 8 – 10 small servings

 

Ingredients 

1½ cups/350ml warm water

1 pinch saffron (15 threads)

1 cup/250ml ghee

10 cashew nuts – cut in half

10 almonds – cut into thirds

1 cup/170g medium-ground semolina (rava)

¼ cup/40g raisins

3 medium-sized/200g bananas, sliced in 1cm pieces

¼ tsp fine rock salt

1 – 1½ cups/300g light brown sugar – as per desire

6 cardamom pods (½ tsp)

Preparation 

1.  Steep saffron threads in warm water for 15 minutes. Remove the hard shell from the cardamom, and grind the small black seeds to a coarse powder. Measure out the remaining ingredients.  Set aside.

2.  Over a medium heat, pour ghee into a medium-sized skillet, add almonds, cashews and semolina.

3. Stir continuously for 10 minutes, or until cashews have turned golden-brown.

4.  Pour in saffron water, add raisins, banana and salt – stirring continuously for 3 minutes.

5.  Add sugar, continue stirring for 2 – 3 minutes, or until sugar has dissolved.

6.  While stirring, once the kaseri bāth has thickened and starts to pull away from the pan – it’s ready. Turn off the heat, stir in the cardamom powder, mix well.

7. Allow the kaseri bāth to rest for 1 minute to allow the flavors to deepen. Serve warm.

 

Serve

Twice a week, during the day with upma or idli.