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+ servings

Milk Kesari

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.
Prep Time10 minutes
Cook Time20 minutes
Servings2 people
AuthorSharmilee J

Ingredients

  • 1/2 cup rava / sooji
  • 3/4 cup sugar
  • 2 cups milk
  • 2 tablespoon 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 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 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.
Nutrition Facts
Milk Kesari
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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