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Kesari bhath
Kesari bhat (Kannada:ಕೇಸರಿ ಬಾತ್) is an Indian dessert that is popular throughout the country. It originated from the Karnataka. It is a Cuisine of Karnataka and is a popular dish during festivals such as Ugadi. The word kesari refers to the spice saffron which is used, resulting in its saffron-orange-yellow-colored tinge.〔 Though it is a sweet dish, in Karnataka, it is prepared not only as a sweet dish but also for normal breakfasts. It is also served with Uppittu or Khara Bath and both the dishes in equal quantity one plate is popularly called as the "Chow Chow Bath". In North India it is served as a sweet dish called Sheera oasasr Suji/Sooji Halwa. It is much simpler with little or no ghee, no color or Kesar, though it is not the actual traditional recipe of Karnataka. It is widely popular as Sheera in Marathi/Hindi, Rava Kesari in Telugu, Sooji Halwa in the North, Sojji and Rava Kesari in Tamil. There is a large choice of Kesari Bhath varying from place to place, depending on availability of products. It might be cooked with pineapple or banana, mango and rice. The classical ingredients used for its preparation are semolina, sugar, ghee, water and milk.
Different types of Kesari Bhath include Pineapple Kesari Bath,〔(【引用サイトリンク】url=http://www.monsoonspice.com/2011/10/pineapple-kesari-bhathsuji-ka-halwa.html )〕 Coconut Kesari Bhath 〔(【引用サイトリンク】url=http://thecuisine.blogspot.com/2011/07/kobbari-ravva-kesari-coconut-kesari.html )〕 and Rice Kesari Bhath.〔(【引用サイトリンク】url=http://vanilohith.blogspot.in/2012/06/rice-kesaribath-for-blog-anniversary.html )〕
== References ==
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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