Kesari bath
In its own language: ಕೇಸರಿ ಬಾತ್
South Indian sweet made from semolina, sugar and ghee, often coloured with saffron
Kesari bath is a sweet dish from South India, made mainly with semolina, sugar, ghee, water and milk. It is enjoyed both as a breakfast and a dessert, especially in Karnataka, Tamil Nadu, Kerala and Andhra Pradesh, and is often served during festivals such as Ugadi. The dish can include fruits like pineapple or banana, and gets its name and colour from saffron.
- Made with semolina, sugar, ghee and often saffron
- Popular in Karnataka, Tamil Nadu, Kerala and Andhra Pradesh
- Served both as breakfast and dessert
- Often paired with upma as 'chow chow bath'
- Known as suji halwa in North India
What is Kesari bath?
Kesari bath is a sweet dish made from semolina, sugar and ghee, often with water or milk. Its name comes from 'kesari', meaning saffron, which gives the dish a bright orange-yellow colour. The texture is soft and moist, sometimes studded with cashews or raisins. Some versions include fruits like pineapple or banana, or coconut. It is popular across South India and is known for its rich, buttery taste and gentle sweetness.
Where does Kesari bath come from?
The dish is closely linked to Karnataka, which claims it as its own, but it is popular throughout South India. A similar preparation is mentioned as shali-anna in the 12th-century text Manasollasa by the Chalukya king Someshvara III. Over time, it became a staple in Karnataka, Tamil Nadu, Kerala and Andhra Pradesh, and spread to other parts of India under different names. The use of saffron, which gives the dish its colour and name, is a notable feature.
How is Kesari bath made?
To make kesari bath, semolina is roasted in ghee until fragrant. Water or milk is added, followed by sugar. Saffron strands, if used, are soaked and mixed in to give the dish its colour. Sometimes, fruits like pineapple, banana or mango are added for flavour. The mixture is cooked until it thickens to a soft, spoonable consistency. Cashews or raisins may be stirred in or used as a garnish.
How and when is Kesari bath eaten?
Kesari bath is eaten both as a breakfast and as a dessert, especially in Karnataka, Tamil Nadu, Kerala and Andhra Pradesh. It is often served hot, sometimes alongside savoury dishes like upma or khara bath on the same plate, a combination called 'chow chow bath'. During festivals such as Ugadi, it is a common sweet offering. In North India, a similar dish called suji halwa is served mainly as a dessert.
Kinds of Kesari bath
Regional versions of kesari bath use different fruits, such as pineapple, banana, mango or coconut, depending on what is available. In some places, rice replaces semolina. The dish is known as jonnadula halwa in parts of northern India, and as suji halwa in the north, where nuts and raisins are often added. The basic method and ingredients remain similar, but the flavourings and additions vary.
What Kesari bath means
Kesari bath is a familiar dish at South Indian festivals and gatherings, especially during Ugadi, the New Year celebration in Karnataka and Andhra Pradesh. It is also a regular breakfast or dessert in homes and restaurants. The combination of kesari bath with savoury upma, called 'chow chow bath', is a popular meal in Karnataka. Its bright colour and sweet taste make it a festive choice.
When Kesari bath is on the table
Questions people ask about Kesari bath
What is kesari bath made of?
Kesari bath is made mainly from semolina, sugar, ghee, water and milk. Saffron is often added for colour, and some versions include fruits like pineapple or banana.
Where does kesari bath come from?
Kesari bath is from South India, especially Karnataka, but is also common in Tamil Nadu, Kerala and Andhra Pradesh. Karnataka claims it as its own.
Is kesari bath eaten hot or cold?
Kesari bath is ideally, and most commonly, served hot.
Is kesari bath vegetarian?
Yes, kesari bath is vegetarian. It is made with semolina, sugar, ghee, water and milk, and does not contain meat or eggs.
Are there different versions of kesari bath?
Yes, the dish varies by region. Some versions use fruits like pineapple, banana, mango or coconut, and in North India, a similar sweet called suji halwa is made with nuts and raisins.
Good reading and sources
The facts on this page come from the Wikipedia article "Kesari bat", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
More from India
All the food of India
Ice cream
🇺🇸 United States and 5 moreA frozen dessert made from sweetened, flavoured milk or cream
Sweet or dessert, Snacks
Halvaحَلَاوَة
🇮🇷 Iran and 5 moreDense sweet made from seeds, grains, or vegetables, found across Asia, Africa, and Europe
Sweet or dessert, Snacks, Tea time
Candy
🇺🇸 United States and 5 moreSmall sweet treats made mainly from sugar or sweeteners
Sweet or dessert, Snacks
French toast
🇫🇷 France and 5 moreBread soaked in egg and milk, pan-fried and served sweet or savoury
Main dish, Breakfast, Snacks
Its cousins elsewhere
All sweets and desserts
Hot chocolate
🇲🇽 Mexico and 5 moreA warm drink made from chocolate or cocoa, milk or water, and sugar
Drink, Breakfast, Snacks
BriocheVegetarianune brioche
🇫🇷 FranceFrench bread made with eggs and butter, often shaped in rounds or loaves
Bread, Breakfast, Snacks
Qatayefقطايف
🇪🇬 Egypt and 5 moreSweet stuffed pancakes, folded and filled with nuts or cream, served for Ramadan
Sweet or dessert, Snacks, Tea time
GalaktobourekoVegetarianγαλακτομπούρεκο
🇬🇷 Greece and 4 moreCustard-filled filo pastry soaked in syrup
Pie or savoury pastry