Milk Rava Kesari Recipe | Paal Kesari

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.

I have given the apt measurements and I am trying this recipe measurements for a while, so I would it is a no fail recipe. Now let’s get started.

Similar Recipes:

• Rava Kesari

Milk Kesari Recipe

Recipe Cuisine:  Indian |  Recipe Category : Desserts Prep Time: 5 mins| Cook Time : 15 mins |Serves: 2 |Author :Sharmila Kingsly 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      Method :         1.    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.        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.      5.    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:       ·       Adjust the amount of sugar as per your preference.       ·       I used roasted rava and hence I dint fry the sooji separately. If not fry the sooji in ghee before using in kesari.       ·       I dint add any artificial colour, I used saffron for the colour, you can use any colouring agents if you prefer. But I don’t recommend adding any artificial colour.       ·       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.

    Step by step Method with pictures: 

     1.    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.

 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.

5.    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.

Tasty and delicious Milk Rava Kesari is now ready J

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up