Milk Kesari Recipe | Paal Kesari | Kesari using milk | Milk Kesari | Milk Semolina(Sooji) Pudding

Sunday, October 09, 2016

Milk Kesari Recipe | Paal Kesari | Kesari using milk | Milk Kesari | Milk Semolina(Sooji) Pudding

I love anything sweet while Jany and Happy don't show much interest. If I am posting anything that is very sweet, then they just taste it for my sake and the rest goes into me :( I exclusively made this dish for the blog as a special festive season recipe and I adapted it from here. It came out super awesome and I relished it in my breakfast along with Idli and Sambhar. This recipe is similar to our rava kesari however rava is cooked in milk instead of water. I have already posted Aval kesari and Semiya Kesari too. Without much delay let us move on to the recipe:

Ingredients:

Rava(Sooji/Semolina) - 1/2 Cup

Milk - 1.5 Cups

Sugar - 3/4 Cup

Ghee - 2 or 3 tbsp

Saffron - few strands

Cashew nuts - few(broken)

Raisins - few

Method:

1. In a pan, add a tbsp of ghee and fry the cashews and raisins until golden brown. Keep it aside. Dissolve the saffron in warm milk and keep it ready.

2. In the same pan with the leftover ghee, roast the rava/sooji until nice aroma comes.(in low flame). Remove and keep it aside. Then bring the milk to rolling boil.

3. When the milk is boiling, reduce the flame to low and add the roasted rava. Add the rava little by little and stir it continuously. Make sure lumps are not formed. Add the saffron milk.

4. When the rava is cooked and the milk is absorbed completely, add the remaining ghee. Then add the sugar and mix it gently.

5. When the sugar dissolves, the kesari will be a bit watery. Add the fried cashews and raisins. Stir continuously until the kesari is thick and forms as a whole mass. Switch off the flame.

Serve it either hot or cold. I served it along with breakfst Idli and Sambhar.

Points to remember:

I have not added any food color, the mild yellow color is from the saffron. If you prefer you can add food color of your choice.
I have skipped elachi/cardamom too, just to get the saffron flavored kesari. You can skip saffron and add elachi too.
Add the sugar only after the rava gets cooked up. Cook the entire kesari in medium low flame.
If you prefer very sweet kesari then you can add extra 1/4 cup.