Creamy Milk Kesari (Paal Kesari): Authentic South Indian Sweet
35 minutes
790 reads
About Creamy Milk Kesari (Paal Kesari): Authentic South Indian Sweet
Indulge in the creamy delight of Milk Kesari, a comforting and festive South Indian sweet. This recipe elevates the classic rava kesari by using rich milk instead of water, resulting in a softer, more luxurious texture. The fragrant blend of semolina, sugar, ghee, and crunchy nuts creates a truly special treat, perfect for breakfast or a delightful afternoon snack.
My first attempt at Milk Kesari was a resounding success – a testament to the magic that happens when you cook with love for your family. This recipe brings a touch of Chettinad tradition to your kitchen, promising a warm and memorable experience for all who savor it.
Whether you're a seasoned cook or a beginner, this easy-to-follow recipe will guide you to a perfectly creamy and flavorful Milk Kesari. Get ready to impress your loved ones with this delicious South Indian gem!
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See the 30-Day PlanRecipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
For the Kesari
- 1 cup Semolina sooji, rava
- 1 cup Sugar
- 3 cup Milk whole milk recommended for best creaminess
- 1 tbsp Ghee
- 1/2 tsp Cardamom Powder optional, for enhanced flavor
- 1/4 tsp Food Coloring optional, for richer color, yellow
- 1.5 strands Saffron Strands soak in 1 tablespoon of warm milk for 10-15 minutes to enhance color and flavor
Instructions
Prepare the Semolina
- Dry roast the semolina in a low flame until fragrant and lightly golden. Spread on a plate to cool.
Infuse the Milk
- In a saucepan, bring the milk to a boil. Add the saffron (pre-soaked in warm milk), and food coloring (if using). Simmer for 3 minutes.
Cook the Kesari
- Gradually add the cooled semolina to the boiling milk, stirring continuously to prevent lumps. Stir until the semolina is cooked and the mixture thickens.
Add Sugar and Spice
- Stir in the sugar and cardamom powder (if using). Continue stirring until the mixture thickens to a desired consistency.
Prepare the Garnish
- Heat the ghee in a small pan. Add the cashews and raisins; sauté until golden brown. Set aside, reserving some for garnish.
Combine and Finish
- Pour the ghee and nut mixture into the kesari. Gently fold to combine. Continue folding until the desired consistency is reached.
Serve
- Remove from heat and garnish with the remaining roasted cashews and raisins. Serve warm or at room temperature.
Recipe Notes
Expert Tips for the Perfect Milk Kesari
- Roast the semolina carefully: Don't burn it; a light golden color is perfect.
- Use whole milk: It adds richness and creaminess.
- Stir continuously: This prevents lumps and ensures even cooking.
- Adjust sweetness: Taste and adjust the sugar according to your preference.
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Recipe Nutrition
Calories: 910kcalCarbohydrates: 101gProtein: 27gFat: 48gSaturated Fat: 1gPolyunsaturated Fat: 14.1gMonounsaturated Fat: 28.2gCholesterol: 7mgFiber: 5gSugar: 54g
Madraasi Deepa
Articles: 146
4 Comments
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Such an enticing dish! Thanks for the recipe.
Perfect dish! Can’t wait to cook it.
I’m in love with this recipe already!
I’m excited to make this at home!