Milk Rava Kesari Recipe | Paal Kesari with step by step photos. Kesari is a delicious and easy to make sweet.It never fails to make an appearance during Indian festivals. When made with milk the Kesari is healthier and even more delicious. However many fail to get the right consistency in the Kesari as the sooji tends to form the lumps.
Milk Kesari Recipe
2. In a same pan add in the sugar, in a medium flame continue cooking and then add in the milk .Let the sugar melt completely. Now crush the saffron strands and add to the milk.
3. Next add in the Cardamom powder and mix well. Now add in the Sooji /Rava in small batches and stir well, so that no lumps are formed.
4. Add the entire Rava and continue cooking in a medium flame. The rava will cook fast and start bubbling up so don’t stand close to the vessel.
📖 Recipe
Milk Rava Kesari | Paal Kesari
Standard 1 cup measures 240 ml
Ingredients
- Milk – 3 cups
- Sooji / Semolina / Rava – 1 cup
- Sugar – 1 ½ cup
- Saffron – a generous pinch
- Cardamom powder – ½ tsp
- Ghee – 2 tbsp
- Cashew/ raisins or any nuts to garnish
Instructions
- . Heat a pan add in a tbsp. of ghee and fry the cashew nuts and raisins once they turn golden brown remove from the ghee and set them aside.
- In the same pan add in the sugar, on a medium flame continue cooking and then add in the milk. Let the sugar melt completely. Now crush the saffron strands and add to the milk.
- Next add in the Cardamom powder and mix well. Now add in the Sooji /Rava in small batches and stir well, so that no lumps are formed.
- Add the entire Rava and continue cooking in a medium flame. The rava will cook fast and start bubbling up so don’t stand close to the vessel.
- Now add in the remaining ghee and mix well. Once the mixture starts to thicken and starts to leaves the sides of the pan. Switch off the flame.
Notes
· I used roasted rava and hence I didn't fry the sooji separately. If not fry the sooji in ghee before using in Kesari.
· I dint add any artificial color, I used saffron for the color, you can use any coloring agents if you prefer. But I don’t recommend adding any artificial color.
· The Rava will get cooked soon so make sure you stir well once you add them.
· Always add Rava in small batches to the Kesari,so that no lumps are formed.
· You can use mire ghee if you prefer.
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