Milk Kesari | Paal Kesari

Milk Kesari is a melt in mouth sweet made by cooking rava with milk, sugar, flavored with saffron, cardamom and garnished with nuts, raisins. Milk Kesari is quick to make for guests at home and a more tastier version of the regular kesari. Learn to make Milk Kesari 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 that is the main difference. Do try this easy sweet and enjoy!

About Milk Kesari

Milk Kesari is made by cooking rava or sooji in milk then adding sugar, flavoring with saffron, cardamom and finally garnished with ghee fried nuts and raisins. Milk Kesari is cooked completely in milk so is more rich in taste.

I love kesari very much so this milk kesari or paal kesari is also my favorite. 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 thought to post this at least.

Milk Kesari Ingredients

• Rava – I have used upma rava (hard wheat / semolina) for this recipe. This will be slightly coarse not very fine. Make sure to slow roast rava without changing the color much.
• Milk – Use full cream milk, boiled and cooled.
• Ghee – Ghee is one the main ingredients for rava kesari so use pure good quality ghee. Homemade ghee is best however you can use store bought ghee also.
• Sugar – White sugar is used for rava kesari. I would not suggest to replace it.
• Flavorings – Cardamom and saffron are the main flavoring here.
• Garnishing – Cashews and raisins are added for garnish.

Similar Recipes

• Rava Kesari
• Mango Kesari
• Pineapple Kesari

How to make Milk Kesari Step by Step

1.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 tablespoon of warm milk, set aside.

2.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.

3.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 favorite essence too but I love the plain milk flavor the best.
• If you like elachi flavor 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.

Serving and Storage

Serve milk kesari hot or warm with a dollop of ghee. You can keep refrigerated for 1 day and while serving just heat it up , drizzle ghee give a quick stir and serve.

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 melt in mouth sweet made by cooking rava with milk, sugar, flavored with saffron, cardamom and garnished with nuts, raisins. Milk Kesari is quick to make for guests at home and a more tastier version of the regular kesari. Learn to make Milk Kesari with step by step pictures.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings2 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup rava
• 3/4 cup sugar
• 2 cups milk
• 2 tablespoon melted ghee
• 1/4 teaspoon cardamom powder
• 4 strands saffron
• 10 cashew nuts
• 10 raisins

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 tablespoon 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!

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 favorite essence too but I love the plain milk flavor 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.

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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