Rava Kesari using milk aka Paal kesari ( in Tamil) is the one which i was struggling for years to make it perfect .Thanks to my MIL for teaching me Rava Kesari recipe using
this method for beginners.With the help of that recipe,i tried this milk kesari yesterday.It came out really well and i was 100% happy with the result.Its a very simple recipe without condensed milk but tastes rich n flavourful.I have shared all the tips & tricks for beginners to make it easily.Try it n let me know your feedback friends.Ok,lets see how to prepare milk kesari with stepwise pictures.I wanted my paal kesari to be white in color.So i added less saffron.Please use more saffron threads or yellow food color to make colorful kesari
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Milk kesari recipe/Paal kesari
Rava kesari using milk - Paal kesari recipe Cuisine: Indian
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
- Rava/sooji/Semolina - 1/2 cup
- Milk - 3 cups
- Sugar - 1 cup
- Cardamom - 2 nos
- Saffron threads - 10 nos
- Cashewnuts - 5 nos
- Ghee - 2 tbsp
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METHOD
- Heat 2 tsp of ghee in a pan.When it is hot,add the rava.As soon as u add rava,it should sizzle.Keep the flame in medium high and roast the rava for 2 minutes staying nearby.Remove the roasted rava in a plate and set aside.
- In the same kadai,add milk and saffron threads, allow it to boil. When it starts to roll boil,keep the flame completely low and add the rava in one hand and stir the mixture using a ladle in the other hand.Now take a wire whisk and mix it thoroughly.Make sure there are no lumps.Keep the flame low till u mix it well.After mixing,increase the flame to medium and mix till the rava thickens slightly.
- Now close the kadai with a lid and cook till rava is done. It takes around 3-4 minutes in medium flame.Stir it once in the middle.
- After the rava is cooked well,add sugar by keeping the flame low.The mixture will turn slightly thin.
- Keep mixing till all the sugar is melted completely and the mixture becomes slightly thick.Lastly add the remaining ghee and remove the kadai.Transfer it to a bowl immediately.If u touch the kesari,it will be non-sticky.Do not over do & wait for kesari to leave the sides of kadai.Remove it as soon as all the sugar is mixed with rava and becomes slightly thick.The mixture will fall like a ribbon.Don’t panic.It will become thick once it cools down.So transfer it to a bowl and garnish with roasted cashews.( If u keep mixing till kesari leaves the sides,the sugar will crystallize & kesari becomes hard n chewy after it cools down.So pls be careful).
- Generally we don’t make pieces for milk kesari.We serve in bowls.If u want to make pieces,transfer the kesari to a ghee greased plate & wait till it becomes warm & thick.Draw lines using a greased knife & make shapes.
- Keep the flame medium throughout the process.It takes maximum 3 minutes after adding sugar to finish the process.
Enjoy ! |
Note
- The ratio of rava & milk should be 1:6.As we are adding more milk,there are less chances of lump formation.But make sure you mix it properly with a whisk.
- You can add 1.5 cups of sugar if u want mild sweetness.
- Add more saffron if u want nice yellow color.I wanted my kesari to be white.So i used less.
- Do not over do & wait for kesari to leave the sides of kadai.Remove it as soon as all the sugar is mixed with rava and becomes slightly thick.The mixture will fall like a ribbon.Don’t panic.It will become thick once it cools down.So transfer it to a bowl and garnish with roasted cashews.
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Try this milk kesari recipe for pooja or to celebrate occasions and make it special
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