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.
Servings2 people
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
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- 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.
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- 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.
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- Avoid lumps – Keep stirring after adding sugar as it easily forms lumps. But continuously stirring helps in making it smooth.
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- 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.
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- Use enough ghee – Ghee gives flavor and softness. You can add little extra at the end also, it makes a big difference in taste.
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- 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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