I have share rava/semolina kesari and semiya / vermicelli kesari, this comes in that list but here I have used milk instead of water and so the name Milk Kesari or Paal Kesari. This was first time in the preparation of milk kesari and it came out well, things use to come out well even when we are in mood out when itâ€™s done for loved ones.
Best Sellers on Amazon
Yield / Serves
Milk â€“ 3 cups
Sugar â€“ 1 cup and 2 tsp
Rava / Semolina â€“ 1 Â¼ cups
Clarified Butter / Ghee â€“ 1 Â½ tbsp
Cashew nuts â€“ 10 nos
Raisins â€“ 8 nos
Saffron â€“ few strands
Food colour (yellow) â€“ a pinch
Dry roast the rava/semolina in a low flame, until nice aroma comes and it start to change in color.
Spread it in a plate and bring it to room temperature.
Boil the milk along with saffron, add in the food colour, and let it boil for 3 mins.
Add in the rava/semolina, little by little start stirring continuously and make sure no lumps are formed. Keep on stirring until the rava gets cooked.
Add in the sugar and continue stirring till it becomes thicken.
Heat ghee/clarified butter in a tadka, add in the cashew nuts and raisins, and cook until they turn golden brown.
Pour the ghee/clarified butter to the rava/semolina along with few cashew nuts and raisins, reserve few cashew nuts and raisins for garnishing.
Continue folding the kesari by adding clarified butter/ghee, until it reaches the folding consistency.
Remove from fire and garnish with roasted cashew nuts and raisins before serving. Serve hot with breakfast or for tea time.
How useful was this post?
Click on a star to rate it!
Rated 4 based on 1 votes
Be the first to rate this post.
Share on pinterest
Share on facebook
Share on twitter
Share on whatsapp
Browse by Served As
Browse Recipes By