Milk Kesari / Paal Kesari
11 May, 2015
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 it’s done for loved ones.
Sponsored
Ingredients Â
- Milk – 3 cups
- Sugar – 1 cup and 2 tsp
- Rava / Semolina – 1 ¼ cups
- Clarified Butter / Ghee – 1 ½ tbsp
- Cashew nuts – 10 nos
- Raisins – 8 nos
- Saffron – few strands
- Food colour yellow – a pinch
Sponsored
InstructionsÂ
- 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.
Responses