Milk Kesari is a melt in mouth sweet made by simmering rava in milk & sugar and flavoured with nuts. Milk Kesari is quick to make for sudden visitors at home and a more tastier version of the regular Kesari. Milk Kesari recipe is presented in this post with step by step pictures.
Milk Kesari is nothing but milk rava kesari with few modifications in ingredients and quantity.Usually we cook rava in water for rava kesari and with milk for milk kesari thats the main difference.
I made this paal kesari and clicked it during last diwali but had other recipes on demand so held back this one for any other special occasion and now here is one to celebrate….Yes I am very happy to share that I am featured (along with other 3 bloggers) in Hindu Metro Plus Coimbatore Edition last Friday(21-02-2014)…Here is the linkof the article that you can read.
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Milk Kesari
Ingredients
- 1/2 cup rava / sooji
- 3/4 cup sugar
- 2 cups milk
- 2 tbsp melted ghee
- a tiny pinch cardamom powder
- 4 strands saffron
- 10 cashew nuts
- 10 raisin
Instructions
- Heat ghee and roast cashews, raisins till golden brown, set aside.
- In the same pan, roast the rava in low flame until nice aroma comes and when it starts to change color switch off and transfer it to a plate.
- Soak saffron strands in a tbsp of warm milk, set aside.
- Add milk to the pan and allow it to boil, when it starts bubbling, add the rava little by little stirring continuously – this is the stage where you have to be very careful take care not to form lumps.
- Add the kesari color, saffron milk keep stirring continuously in medium flame. Keep covered for a minute until the rava gets cooked.
- Once the rava is cooked add the sugar, now it will start to loosen up…keep stirring continuously. Until it is thick, add ghee and give a quick mix.
- Add cardamom powder and fried cashew raisins. Switch off.
- Serve Milk Kesari hot / warm!
Notes
- Don’t compromise on ghee as its the main ingredient in this recipe which makes it tasty.
- Kesari thickens with time so switch it off accordingly.
- I added yellow food color, but you can skip that too.
- If you want it more sweet add 1 cup instead of 3/4 cup.
- You can also add your favourite essence too but I love the plain milk flavour the best.
- If you like elachi flavour more, just skip saffron and add a generous pinch of cardamom powder.
- Make sure you add sugar only after rava is cooked fully else it will affect the kesari taste and texture.
- If you are a beginner, just do the whole process in medium low flame. Even if it forms lumps, don't worry just break it up.
- You can keep refrigerated for 1 or 2 days and while serving just heat it up , drizzle ghee give a quick stir and serve. Add more ghee if you want to increase shelf life.
Milk Kesari Recipe Step by Step
- Heat ghee and roast cashews, raisins till golden brown, set aside. In the same pan, roast the rava in low flame until nice aroma comes and when it starts to change color switch off and transfer it to a plate.Soak saffron strands in a tbsp of warm milk, set aside.
- Add milk to the pan and allow it to boil, when it starts bubbling, add the rava little by little stirring continuously – this is the stage where you have to be very careful take care not to form lumps. Add the kesari color,saffron milk keep stirring continuously in medium flame.Keep covered for a minute until the rava gets cooked.
- Once the rava is cooked add the sugar, now it will start to loosen up…keep stirring continuously. Until it is thick, add ghee and give a quick mix.Add cardamom powder and fried cashew raisins.Switch off.
Serve hot / warm!
Expert Tips
- Don’t compromise on ghee as its the main ingredient in this recipe which makes it tasty.
- Kesari thickens with time so switch it off accordingly.
- I added yellow food color, but you can skip that too.
- If you want it more sweet add 1 cup instead of 3/4 cup.
- You can also add your favourite essence too but I love the plain milk flavour the best.
- If you like elachi flavour more, just skip saffron and add a generous pinch of cardamom powder.
- Make sure you add sugar only after rava is cooked fully else it will affect the kesari taste and texture.
- If you are a beginner, just do the whole process in medium low flame. Even if it forms lumps, dont worry just break it up.
- You can keep refrigerated for 1 or 2 days and while serving just heat it up , drizzle ghee give a quick stir and serve. Add more ghee if you want to increase shelf life.
Veena Theagarajan
looks so tasty
Unknown
Can this be made with a substitute of sugar…..since I am diabetic!
Unknown
yea, try wid pineapple mash n banana mash
Saran Durai
Wow,, It looks tempting.. Will definitely try and let you know.
I am not so good with photography but i think the photo without saffron box is excellent compared to the one with the box(last photo). It is just my thoughts.
Beulah Arun
Looks so delicious!
Kalyani Vakwadi
Congratulations on being featured in the newspaper! ! Another feather in your cap:-)
Rajee
Congrats!! I read the article about you in The Hindu. I follow many of your recipes. Best is Dates muffins. All the best for your future endeavors.
Rajee
I read the article in The Hindu. All the best for your future endeavors.
I have tried many recipes of yours among which Dates muffins was the best.
thewayIseeit
My grandma has made it this way as long as I can remember. She would pour it into a greased plate, garnish it with toasted coconut flakes, let it set, then cut into diamonds and serve, with one roasted cashew over each diamond. So happy to see this recipe 🙂
Sangeetha M
wow..so delicious paal kesari, so perfectly done…Once again Congrats Sharmi 🙂
Unknown
Congratulations Sharmi! I finally got to see a picture of you. You are so pretty! Here's wishing you many, many more mentions in the media. Love your blog. Keep up the good work. Most importantly, thank you for sharing all the wonderful recipes.
Anju
Hi Sharmi, am a great fan of your blog. I tried the milk kesari and it turned out very well. My husband liked it very much.
Thanks.
Anju
Hi Sharmi,
Am a great fan of your blog. I tried the milk kesari and it turned out very well.
Thanks for sharing all the receipes with the photos. More than the receipes the photos attracts me always.
Unknown
I had tried this many times before .. never got it right… nailed it today..thanks to you
Aswathy Narayanan
Hello Sharmi ! A Big Thanks to You !!
I made the milk kesari for my birthday, it was awesome !
Everyone loved it !
Keep sharing your receipes 🙂 🙂
Unknown
I tried this… I have added cova with the above recipe… It's very tasty… Thanks Sharmi…
Jaya
Looks so yummy. Will surely try this…