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.

Kaseri Bāth

Preparation – 30 minutes

Serves 8 – 10 small servings



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 – to desired sweetness

6 cardamom pods (½ tsp)


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 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 the 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.



Once-twice a week, midday meal in all seasons separately or with a meal. Goes well with upma.


Replace banana with apple or pineapple

1. Place saffron in warm water

2. Steep for 15 mins

3. Grind cardamon

4. Measure remaining ingredients

5. In a skillet, add ghee

6. Add almond and cashew

7. Add semolina

8. Stir continuously

9. For 10 mins

10. Or until cashews are golden

11. Add saffron water

12. Raisins

13. Sliced banana

14. Add salt

15. Stir 3 mins

16. Add sugar

17. Continue to stir

18. Until sugar is dissolved

19. Add cardamom – mix well

20. Let sit 5 mins. Serve