Paal Kesari Recipe| Milk Kesari | How to make Milk Kesari | Festival Special Recipe | Traditional Indian Dessert

Hi Supermoms,

'Kesari' is a popular South Indian dessert made of semolina, sugar , ghee and is flavoured with the exquisite spice 'kesar'or saffron. This traditional sweet dish is easy to prepare and is also served as a part of breakfast in South India. Sheera, Rava kesari, Mango Kesari, Pineapple kesari are other varients of the basic Kesari recipe. In today's recipe of 'Milk Kesari' or Paal Kesari, the semolina is cooked in milk. This sweet has a rich and creamy texture and is so tasty. The 'Milk Kesari' can be prepared within minutes and can be offered as 'neivedyam'/prashad' during festival days. This delicious milk dessert can be served hot or chilled . 

With so many upcoming festivals in the month of August and September, I thought of posting this easy yet delicious kesari recipe. Do try !

Milk Kesari Recipe( Paal Kesari Recipe):

Preparation time: 10 minutes
Cooking time : 15 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

1/2 cup rava/semolina /sooji
1 teaspoon cow ghee/clarified butter 
3 cups milk
3/4 cup sugar 
5-6 strands saffron ( lightly powdered using mortar and pestle)

For garnish :

1/2 teaspoon cow ghee
5-6 cashewnuts
5-6 raisins


Method :

1. Heat a medium size pan with ghee and roast the rava by continuously stirring till they turn fragrant .

2. Switch off and allow it to cool completely.
3. Heat a large kadai with milk over low flame and when it starts to boil, add saffron and sugar.
4. Once the sugar melts, keep stirring over low flame and add the roasted rava in parallel to avoid any lumps.
5. Cook the rava over low flame, stirring continuously  till it is completely cooked.

6. Switch off.
7. Heat a small pan or a ladle with ghee and lightly roast the cashew nuts and raisins.
8. Garnish the milk kesari .

Your delicious Milk Kesari is ready to be served immediately or you can refrigerate and serve it chilled.

Chef Tips :

1. The kesari thickens further when it cools down, so adjust milk quantity accordingly.
2. This kesari is served a little more free flowing than the regular rava kesari.
3. You can flavour the kesari with cardamom if you like.
4. Since the rava is cooked in milk completely, this kesari needs more sugar than the regular kesari.
5. Roasting the rava delicately without browning it and stirring continuously while cooking in milk are very important steps in this recipe.
6. The taste of saffron is infused better in the dessert if the saffron/kesar is crushed and soaked in 1 tablespoon of warm milk for at least 15-20 minutes .
7. You can garnish with dry fruits of your choice.

Happy Cooking !

With love,

Masterchefmom