Baath is a traditional Indian dish. It's very comforting and tasty. It is usually consumed for breakfast or a snack. The baath recipe is prepared slightly differently depending on the region. Still, it generally includes a semolina base mixed with a rich blend of spices, vegetables, and sometimes meat or yoghurt. This recipe is more similar to upma but richer in texture, flavour, and aromatic due to various seasonings. The baath recipe starts with roasting semolina in ghee or oil until it turns golden, and fragrant serves as the base for the recipe. A mixture of saut ed onions, ginger, garlic, and green chillies is added to this roasted semolina. Those spices include turmeric, mustard seeds, cumin, and curry leaves, giving the dish a zest and bright flavour. The baath can also be savoury, including vegetables such as peas, carrots, and potatoes, or sweet with jaggery or sugar. Traditional versions add cashews, raisins, or grated coconut for texture and taste. The baath recipe requires little water or broth to be added to cook the semolina properly, and when it has been cooked, it is soft, moist, and flavourful. It is served hot garnished with fresh coriander and a squeeze of lime or lemon juice for extra zest. Whether baath is prepared for a holiday or merely to be completed quickly on a busy evening, it represents a satisfying preparation of ordinary components into a rich, meal-filling dish.

• 250 gms semolina
• 2 cup coconut
• 6 eggs
• 250 gms powdered sugar
• 125 gms butter
• 1 tsp vanilla extract
• 1 tsp baking powder

• Baath is a Goan classic—a soft, coconutty semolina cake that feels like a tropical hug in dessert form.
• Start the baath recipe by gathering 2 cups grated fresh coconut, 6 medium eggs, 250g semolina, 250g powdered sugar, 125g butter, 1 teaspoon baking powder, and 1 teaspoon vanilla extract.
• In a mixing bowl, beat the coconut, sugar, and eggs together until you get a fluffy, slightly coarse batter.
• This texture is key—the coconut flecks give the cake its unique character, so don't overmix.
• Add the semolina gradually, stirring until it starts soaking up all the sweet, coconutty goodness.
• Fold in 100g of softened butter in batches for even distribution.
• Mix in the baking powder and vanilla extract for a gentle lift and aromatic touch.
• Cover the batter and let it rest for 1-2 hours; this ensures the semolina absorbs the moisture, making the cake extra soft.
• Grease a baking tin, line it with butter paper, and pour in the batter, filling it just over halfway.
• Bake at 180 C for 45 minutes or until a toothpick comes out clean, with the top turning golden brown.
• Let the cake cool in the tin before slicing into soft, spongy pieces of perfection.
• Serve with tea, coffee, or enjoy on its own as a light, nostalgic treat.
• With its rich coconut flavor and moist texture, this recipe of Baath is a dessert that's comforting, indulgent, and unforgettable.