Learn how to make rich & creamy Paal Kesari recipe with step by step pictures. Easy, simple and delicious Milk Rava Kesari recipe for any festive celebrations.
Today I am sharing a festival sweet recipe Paal Kesari on the occasion of Vijayadasami. I shared our simple special lunch menu on my Instagram. I thought of sharing the new recipes in a few days but seeing the number of requests for Milk Kesari, I decided to share it right away. My original plan for the day had been to make my fail-proof kesari recipe, but it had been ages since I made Milk Rava Kesari so I ended up making it.
Unlike the regular Kesari Bath or Kesari, Paal kesari is rich and creamy as milk is used instead of the water. It gets made in jiffy and is perfect for any festive occasions and celebrations. Traditionally, Milk Kesari is pale and white in color, without any artificial colors being added. While the rava is roasted and cooked in milk, it gets a beautiful light golden hue naturally.
In making this Paal Kesari recipe, there are some minor differences compared to regular Kesari. As we cook the rava with milk, it requires a little more sugar than usual. I usually add 1:1 ratio for rava and sugar but in this recipe, I add almost double the sugar. The liquid ratio for rava is usually 1:3 be it upma or kesari and in this recipe, I use 1:4 for rava to milk.
This sweet is best served hot or warm, straight out of the pan. Have you ever tasted kesari at room temperature that is lumpy and without a shine?! You can easily avoid that by re-heating the Kesari with a couple of tablespoon of liquid (water or milk depending on the recipe). Just keep stirring the kesari and it will get back its sheen within minutes!
Check out other simple & easy festival recipes -
- Thengai Payasam | Coconut Kheer
- Aval Kesari | Poha Sheera
- Paruppu Payasam | Moong Dal Kheer
- Badam Kheer
- Apple Kheer
How to make Paal Kesari | Milk Rava Kesari
📖 Recipe
Paal Kesari | Milk Rava Kesari
Equipment
- Thick-Bottomed Pan/Non-stick Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ¼ cup Rava/Semolina
- ½ cup Sugar
- 1 cup Milk
- 2 tablespoon Ghee
- ¼ teaspoon Cardamom Powder
- 5-6 Whole Cashews
- 8-10 Raisins
Instructions
- In a thick bottomed/non-stick pan, heat 1 teaspoon ghee. Roast 5-6 Whole Cashews and 8-10 Raisins until golden brown. Remove and set aside.
- In the same pan with the remaining ghee, add ¼ cup rava.
- Roast on low flame until the rava is fragrant. Make sure not to let the rava change color. Remove and set aside.
- In the same pan, heat 1 cup of milk and bring to boil.
- Set the flame on low and add the roasted rava.
- Mix it quickly to ensure that there are no lumps. It will thicken in a couple of minutes.
- Keep it covered and cook until the rava is cooked soft.
- Now add ½ cup sugar.
- Mix well and let the sugar dissolve completely. The mixture will look lumpy – continue to stir it to break the lumps.
- Within a few minutes as the sugar is completely melted, the kesari should smooth without any lumps. Now add remaining 1.5 tablespoon ghee and ¼ teaspoon cardamom powder.
- Continue stirring it and cook on low flame until the kesari leaves from the sides of the pan. It will thicken up on cooling down.
- Remove from heat and add roasted cashews & raisins. Mix well.
- Serve hot or warm immediately. Re-heat with a tablespoon of milk on low flame if it has thickened on cooling down. Best consumed same day.
Notes
- It is optional to add any artificial colors or saffron to this recipe.
- Adjust sugar quantity per sweetness preference. Note that the recipe uses milk which requires additional sugar content comparatively.
Detailed step-wise picture recipe of making Paal Kesari | Milk Rava Kesari
In a thick bottomed/non-stick pan, heat 1 teaspoon ghee. Roast 5-6 Whole Cashews and 8-10 Raisins until golden brown. Remove and set aside.
In the same pan with the remaining ghee, add ¼ cup rava.
Roast on low flame until the rava is fragrant. Make sure not to let the rava change color. Remove and set aside.
In the same pan, heat 1 cup of milk and bring to boil.
Set the flame on low and add the roasted rava.
Mix it quickly to ensure that there are no lumps. It will thicken in a couple of minutes.
Keep it covered and cook until the rava is cooked soft.
Now add ½ cup sugar.
Mix well and let the sugar dissolve completely. The mixture will look lumpy – continue to stir it to break the lumps.
Within a few minutes as the sugar is completely melted, the kesari should smooth without any lumps. Now add remaining 1.5 tablespoon ghee and ¼ teaspoon cardamom powder.
Continue stirring it and cook on low flame until the kesari leaves from the sides of the pan. It will thicken up on cooling down.
Remove from heat and add roasted cashews & raisins. Mix well.
Serve hot or warm immediately. Re-heat with a tablespoon of milk on low flame if it has thickened on cooling down. Best consumed same day.
Note –
- It is optional to add any artificial colors or saffron to this recipe.
- Adjust sugar quantity per sweetness preference. Note that the recipe uses milk which requires additional sugar content comparatively.
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