Paal Kesari | Milk Rava Kesari
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.
South Indian, Tamilnadu Recipes
Festival Recipes, Sweets
Thick-Bottomed Pan/Non-stick Pan
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
In a thick bottomed/non-stick pan, heat 1 tsp 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 1/4 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 1/2 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 tbsp ghee and 1/4 tsp 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 tbsp of milk on low flame if it has thickened on cooling down. Best consumed same day.
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.
Paal Kesari | Milk Rava Kesari https://cookingfromheart.com/paal-kesari/ October 26, 2020