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:
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.
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

Oh that Kesari looks yummy!..very nice one..
ReplyDeleteExcellent kesari ! Will try with these measurements the next time I make .
ReplyDeleteeasy receipe:) will try by this week...
ReplyDeleteYum oooo !!! My favourite
ReplyDeleteSharmi.... mrng IG stories la parthada? Awesome. You did today and posted it with step by step pics? Deivame neenga engayo poyiteenga... Between love paal kesari. amazing da.
ReplyDeleteWish i get a bowl of this paal kesari for my dessert, even i saw in IG stories, you rcok gal.
ReplyDeleteMmmm! Why are you tempting me so. I am supposed to reduce my sugar intake and this is so yum. I wish I can eta this now.
ReplyDeleteNice idea to replace water with milk to make it protein rich. Lovely pics.
ReplyDeleteMy favorite... we always make shiro as we call it with milk. Beautiful photos.
ReplyDeleteMilk takes the Kesari to a different level...looks so delicious! Yum
ReplyDeleteRava kesari looks yummm.... perfect for diwali.
ReplyDeleteI never add look to kesari. This is pretty new to me. Kesari looks yummy
ReplyDelete