Chow-Chow Bhath | Kesari Bhath-Khara Bhath Combo | Sweet-Savoury Semolina Pudding
Sheera too sweet for your liking, and sajjige a bit too savoury? Then try this combo of both, better known as Chow-chow bhath. It’s a breakfast combo which I first came across in Bangalore. It is a combination of Sheera and Sajjige, served together. Since this dish is from Bangalore, herein we will refer to Sheera and Sajjige as Kesari Bhath and Khara Bhath respectively.
How to make Chow-Chow Bhath
There is nothing complicated about this recipe. You just have to make Khara-Bhath and Kesari-Bhath and plate them together. However, since we are effectively making two dishes, the cooking time also will double. I have tried to address this by drafting the recipe such that you can cook both of them simultaneously.
It is a bit tricky and can be confusing initially. So please read the recipe carefully and try to understand the steps involved. If you find it difficult, you can refer my individual recipes for Khara-bhath and Kesari-bhath. Do give it a try and enjoy this sweet-savoury combo. Happy cooking!
Chow-Chow Bhath
Ingredients
To make Khara Bhath:
- 2 tbsp Ghee divided
- 1 tbsp Cashewnuts optional, chopped
- 1 tsp Mustard seeds
- 1 tsp Urad dal
- 1 sprig Curry leaves
- 2 pcs Green chillies finely chopped
- 1 inch Ginger finely chopped
- 1 Onion medium sized, thinly sliced
- 1 Cup Semolina roasted
- 2 tbsp Grated coconut optional
- ½ tsp Salt
- 2 tsp Sugar granulated
- 2½ Cup Boiling water
To make Kesari Bhath:
- 1 pinch Saffron strands
- 2 tbsp Water warm
- ½ cup Ghee divided
- 1 tbsp Cashewnuts chopped
- 1 tbsp Raisins
- 1 cup Semolina
- ¾ cup Sugar substitute with brown sugar/ jaggery
- 1½ cup Milk warm
- 1 cup Water Boiled
Instructions
- Heat 1 tbsp ghee in a medium sized pan.
- While the pan is heating, soak the saffron strands in 2 tbsp warm water and keep aside to infuse
- Fry the chopped cashewnuts until they brown a bit. Take them out onto a plate and keep aside
- Add raisins to the same pan and roast for a few seconds till they puff up. Remove onto another plate and keep aside
- In the same pan, heat the remaining ghee and add the mustard seeds
- When the mustard seeds begin to splutter, add the urad dal and fry till it browns a bit.
- Add the curry leaves and fry for a few seconds
- Add the green chillies and ginger and saute for a minute
- Place one more pan alongside and heat ¼ cup ghee in it to roast the semolina for sheera
- To the first pan, add the onion and saute until it turns translucent
- Add the semolina to both the pans. Mix well and roast for about a minute
- Add the grated coconut to the first pan(if using) and roast for a minute
- Add the salt and sugar to the first pan and mix well.
- Add the sugar to the second pan and mix well till it starts to melt a bit
- Turn off the flame of both pans
- Carefully add 2½ cups of the boiling water (it will splutter) to the first pan. Keep stirring as you are adding the water to avoid the formation of lumps.
- To the second pan, add the 1½ cup warm milk, followed by 1 cup of boiling water. Keep stirring to avoid formation of any lumps.
- Add the saffron infused water to the second pan
- Turn on the flame to medium and continue to cook until you achieve a mushy pudding consistency
- Add the remaining ¼ cup ghee to the second pan and mix well and cook for couple more minutes till well combined
- Divide the roasted cashewnuts between the two pans
- Add the raisins to the second pan and mix well
- Take it off the flame and divide into serving bowls. Each serving should consist of half a serving of Khara Bhath and half a serving of Kesari Bhath
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