Kesari Bath (Zarda) is a classic, rich, and delicious Indian dessert prepared using rice, ghee, sugar, and saffron (kesar). This saffron-flavored sweet rice pudding recipe is a total crowd-pleaser and perfect for festive occasions like Navratri, Diwali, Ganesh Chaturthi, and Eid.
Sweet Rice
Kesari Bath is a Konkani and Kannada term for sweet rice with saffron (sheera). It is also known as zarda pulao or meethe chawal. In Persian and Urdu, the word "zarda" means yellow. This is also known as saffron-infused rice pudding.
In Konkani households, sweet rice is served as a meal dessert during auspicious occasions and festivals like Navratri and Diwali. It is also offered to god in the form of naivedyam at home and in temples during puja.
In South India, many devotees read Lalitasahasranama during Navratri. The verses in this text reveal that Goddess Durga (Lalita) can be pleased by offering rice-based dishes on each day of Navratri. You can read my entire post on Navratri and recipes for 9 days.
The key ingredients used to prepare kesari bath (zarda or sweet rice) are saffron and ghee. By offering ghee or bhog prepared in ghee to maa durga, devotees are believed to be blessed with good health.
Check out more Indian sweets and desserts, 9 days of Navratri vrat recipes, Best diwali recipes.
Ingredients
Basmati rice: Basmati rice gives this dish a nice flavor. You can also use any rice of your choice, such as gandhakasala, doodhmalai, jasmine, or jeera.
Clove: For the authentic temple flavor, add cloves.
Saffron: Use good quality premium saffron or kesar for a bright yellow color and aromatic flavor.
Ghee: Best quality homemade ghee for best results.
Sugar: Sweetener used. You can swap with jaggery. The taste and texture will vary accordingly.
Other ingredients: Dried fruits and nuts for crunch. Cardamom powder for flavor optional
Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
- Nicely wash and drain the rice.
- Add this to the boiling water and cook until rice is soft and fully cooked. Drain and keep this aside.
- In a small bowl, add milk and saffron strands and mix. Keep this aside.
- Heat ¼ cup ghee in a pan. Add cloves and cashews and saute until light golden. Add raisins and saute for a few seconds. Transfer to a plate.
- To the same pan, add another ¼ cup of ghee and cooked rice and mix well.
- Add sugar and mix well. Cook this on a medium flame for 10 to 12 minutes or until ghee leaves the sides of the pan. Keep stirring to prevent it from burning at the bottom.
- Add roasted nuts, saffron soaked in milk, cardamom powder and mix well. Cook this for another 4 to 5 minutes.
- Serve hot and enjoy.
Tips
- The ratio for rice: sugar: ghee is 1:1:½. You can adjust as per your liking.
- You can cook the rice in a pressure cooker or instant pot to make this saffron rice.
- For a more intense flavor, saffron and cloves can also be added to the rice.
- The more the ghee, the better the taste.
- I have not added any colors. This comes from the kesar itself.
- Once it comes to room temperature, leftovers can be stored in the refrigerator for 2-3 days.
Serving suggestions
Zarda or Kesari bath is a rich and classic dessert served mainly as an after-meal dessert for weddings and festivals like Eid, Navratri, and Diwali. This sweet can be served hot or cold, depending on your preference.
More popular Indian sweets & desserts
Recipe card
Kesari Bath | Saffron Sweet Rice | Zarda
Equipment
Ingredients
- 1 cup Basmati rice
- ¼ cup Milk
- 20 Starnds Saffron kesar
- ½ cup Ghee divided
- 3 to 4 Cloves
- 3 tablespoon Cashews chopped
- 3 tablespoon Raisins
- 1 cup Sugar
- ½ teaspoon Cardamom powder optional
Instructions
- Nicely wash and drain the rice.1 cup Basmati rice
- Add this to the boiling water and cook until rice is soft and fully cooked. Drain and keep this aside.
- In a small bowl, add milk and saffron strands and mix. Keep this aside.¼ cup Milk, 20 Starnds Saffron
- Heat ¼ cup ghee in a pan. Add cloves and cashews and saute until light golden. Add raisins and saute for a few seconds. Transfer to a plate.½ cup Ghee, 3 to 4 Cloves, 3 tablespoon Cashews, 3 tablespoon Raisins
- To the same pan, add another ¼ cup of ghee and cooked rice and mix well.
- Add sugar and mix well. Cook this on a medium flame for 10 to 12 minutes or until ghee leaves the sides of the pan. Keep stirring to prevent it from burning at the bottom.
- Add roasted nuts, saffron soaked in milk, cardamom powder and mix well. Cook this for another 4 to 5 minutes.1 cup Sugar, ½ teaspoon Cardamom powder
- Serve this delicious sweet rice and enjoy.
Video
Notes
- The ratio for rice: sugar: ghee is 1:1:½. You can adjust as per your liking.
- You can cook the rice in a pressure cooker or instant pot to make this saffron rice.
- For a more intense flavor, saffron and cloves can also be added to the rice.
- The more the ghee, the better the taste.
- I have not added any colors. This comes from the kesar itself.
- Once it comes to room temperature, leftovers can be stored in the refrigerator for 2-3 days.
Nutrition
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Note: We originally posted this kesari bath recipe (saffron sweet rice) in Sept 2019. It has now been modified in Sep 2023 with Expert Chef Tips, FAQs, Storage Instructions, etc.
Vijaya shenoy
Excellent recipe.I'll definitely try this.