Milk Kesari Recipe | Paal Kesari Recipe

Milk Kesari is a rich and melt-in-mouth sweet made using rava and milk. It is like the regular kesari but made with milk instead of water, so the taste is more creamy and flavorful. This is a perfect sweet to make for special days, quick poojas, or even when guests come suddenly. Milk Kesari is quick to make for guests at home as it gives more volume and a more tastier alternate to regular kesari. Learn to make perfect Milk Kesari with step by step pictures and video.

This kesari is quite easy to make even for beginners. You just need to take care while adding rava and make sure there are no lumps. Once that part is done right, rest is smooth. The method is almost like usual rava kesari, but using milk gives a totally different feel. It turns out soft, slightly milky, and not too heavy.

About Milk Kesari

Milk Kesari is a South Indian style sweet made by cooking rava in hot milk and adding sugar, saffron and ghee. It's also called Paal Kesari in Tamil. The use of milk instead of water makes it soft, rich and mildly creamy. The ghee, cardamom, and saffron give a lovely aroma and taste. Milk Kesari is cooked completely in milk so is more rich in taste.

This recipe is a twist to the regular kesari which is made using water. It's a good option when you want something more flavorful and festive. It's still easy to make but tastes much better because of the milk and ghee combo. The color comes naturally from saffron but you can add a drop of yellow food color if you like the bright look.

It's a very forgiving recipe. Even if you are a beginner, you can make it well by just keeping the flame low and stirring often. There is no sugar syrup stage or tricky timing. It's a simple one-pot sweet, and all you need is to make sure rava cooks well before adding sugar. The saffron adds a light yellow shade and a soft flavor on its own.

I used just ½ cup rava and got enough sweet to serve 2-3 people. So it's perfect for small batch sweet making. I love kesari very much so this milk kesari or paal kesari is also my favorite.

Milk Kesari Video

Milk Kesari Ingredients

• Rava (Sooji) - I used fine rava for this. It cooks fast and gives soft texture. Just roast it in ghee till you get nice smell, it makes the kesari taste good.
• Milk - I used full cream milk. It gives rich taste and creamy feel. Try not to use thin milk or water, then the flavor won't be good.
• Sugar - I used ¾ cup which was okay sweet for us. You can add more if you like it sweeter. Also depends on how sweet you want the kesari.
• Ghee - It's very important here. It gives softness, texture and nice flavor. I used around 2 tablespoon but you can add more for extra flavor.
• Cardamom powder - Just a small pinch is enough. It gives that sweet smell and goes well with milk.
• Saffron - I added at the pre final stage to get a mild yellow color. You can add it along with milk for a brighter color and more flavor.
• Cashew nuts - I roasted the cashews in ghee till golden. It gives a crunchy bite here and there.
• Salt - is added to life up the sweetness.

Similar Recipes

• Rava Kesari
• Mango Kesari
• Pineapple Kesari

How to make Milk Kesari Step by Step

1.To a kadai add 1 tablespoon ghee heat it up then add 2 tablespoon broken cashews, fry until golden brown, remove and set aside. You can add 1 tablespoon raisins and fry if you like.

2.Now add ½ cup fine rava to the kadai, roast the rava in low flame.

3.Roast until nice aroma comes may be for 2-3 minutes. Do not let color change much.

4.Add 2 and ½ cups milk to it. I usually add boiled, warm milk.

5.Mix it well.

6.It starts to thicken quickly. Keep stirring continuosly.

7.Once the milk is absorbed and it is slightly thick as shown cook covered.

8.Cook covered for 3-4 minutes.

9.Open and check if rava is cooked and is soft. Cook until it becomes thick.

10.Add ¾ cup sugar, ¼ teaspoon cardamom powder, a tiny pinch of salt, and 5 strands saffron.

11.Mix it well. You have to be careful here as it easily forms lumps. Keep pressing and stirring to avoid lumps even it forms don't worry keep stirring and it will be fine.

12.Add 1 tablespoon ghee.

13.Mix it well. Add remaining 2 tablespoon ghee along with fried cashews. I reserved few cashews for garnish.

14.Mix it well and switch off.

Paal Kesari is ready!

Expert Tips

• Roast rava - I always roast the rava till nice aroma comes do not let color change much If you skip this, kesari may become sticky or gummy.
• Color - I wanted a mild yellow color so added saffron only while adding sugar. If you want it to be in bright yellow then add saffron while adding milk itself.
• Avoid lumps - Keep stirring after adding sugar as it easily forms lumps. But continuously stirring helps in making it smooth.
• Sugar timing - Don't add sugar too early. Wait till rava is cooked fully, only then add. If you add sugar before rava gets cooked then the texture won't be good.
• Use enough ghee - Ghee gives flavor and softness. You can add little extra at the end also, it makes a big difference in taste.
• Flame control - Cook in low to medium flame only. If it's too high, the bottom may catch and spoil the kesari.

Serving and Storage

Serve Milk Kesari hot or warm, it tastes best that way. I like having it after lunch like a simple sweet. You can also make it for pooja or any small function at home.

If you have leftovers, keep it in a container and store in fridge. It stays good for 1 or 2 days. Before serving again, just heat it slightly with a spoon of ghee and mix well. It will turn soft again.

FAQS

1.Can I make this without saffron?

Yes, just skip it and add a pinch more cardamom powder.

2.Can I use water instead of milk?

That will become regular rava kesari. For milk kesari, always use milk.

3.Why does my kesari become hard after cooling?

Kesari thickens as it cools. So switch off the stove when it is still a little loose.

4.Can I add more ghee later?

Yes. If reheating next day, add 1 teaspoon ghee and mix well for fresh taste.

5.How to avoid lumps while making?

Keep stirring while adding rava slowly into boiling milk. Don't dump all at once.

If you have any more questions about this Milk Kesari Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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Milk Kesari Recipe | Paal Kesari Recipe

Milk Kesari is a rich and melt-in-mouth sweet made using rava and milk. It is like the regular kesari but made with milk instead of water, so the taste is more creamy and flavorful. This is a perfect sweet to make for special days, quick poojas, or even when guests come suddenly. Milk Kesari is quick to make for guests at home as it gives more volume and a more tastier alternate to regular kesari. Learn to make perfect Milk Kesari with step by step pictures and video.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings2 people

AuthorSharmilee J

1x2x3x

Ingredients

• ½ cup rava
• ¾ cup sugar
• 2 and ½ cups milk
• 4 tablespoon ghee
• 2 tablespoon cashews
• ¼ teaspoon cardamom powder
• 5 strands saffron
• a pinch salt

Instructions

• To a kadai add 1 tablespoon ghee heat it up then add 2 tablespoon broken cashews, fry until golden brown, remove and set aside. You can add 1 tablespoon raisins and fry if you like.
• Now add ½ cup fine rava to the kadai, roast the rava in low flame. Do not let the color change much.
• Roast until nice aroma comes may be for 2-3 minutes.
• Add 2 and ½ cups milk to it. I usually add boiled, warm milk.
• Mix it well.
• It starts to thicken quickly. Keep stirring continuosly.
• Once the milk is absorbed and it is slightly thick as shown cook covered.
• Cook covered for 3-4 minutes.
• Open and check if rava is cooked and is soft. Cook until it becomes thick.
• Add ¾ cup sugar, ¼ teaspoon cardamom powder, a tiny pinch of salt, and 5 strands saffron.
• Mix it well. You have to be careful here as it easily forms lumps. Keep pressing and stirring to avoid lumps even it forms don't worry keep stirring and it will be fine.
• Add 1 tablespoon ghee.
• Mix it well. Add remaining 2 tablespoon ghee along with fried cashews. I reserved few cashews for garnish.
• Mix it well and switch off. Paal Kesari is ready!

Video

Notes

• • Roast rava - I always roast the rava till nice aroma comes do not let color change much If you skip this, kesari may become sticky or gummy.

• • Color - I wanted a mild yellow color so added saffron only while adding sugar. If you want it to be in bright yellow then add saffron while adding milk itself.

• • Avoid lumps - Keep stirring after adding sugar as it easily forms lumps. But continuously stirring helps in making it smooth.

• • Sugar timing - Don't add sugar too early. Wait till rava is cooked fully, only then add. If you add sugar before rava gets cooked then the texture won't be good.

• • Use enough ghee - Ghee gives flavor and softness. You can add little extra at the end also, it makes a big difference in taste.

• • Flame control - Cook in low to medium flame only. If it's too high, the bottom may catch and spoil the kesari.

Nutrition Facts

Milk Kesari Recipe | Paal Kesari Recipe

Amount Per Serving (100 g)

Calories 772 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 15g94%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 68mg23%

Sodium 99mg4%

Potassium 550mg16%

Carbohydrates 122g41%

Fiber 2g8%

Sugar 87g97%

Protein 15g30%

Vitamin A 406IU8%

Vitamin C 2mg2%

Calcium 314mg31%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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