Paal kesari| rava milk kesari | Sooji ka halwa , is generally we make by cooking the sooji in milk as the usual kesari is made by cooking the roasted rava in water. This kesari i have tasted very long back in my relatives place when i was in chennai. It was totally fantastic. Very recently when she visited here i asked her for the recipe and she told it is the same as rava kesari replacing water with milk. I tried this and it turned out exotic . We all loved it. You can make this rava milk kesari for any festival or poojas at home .
INGREDIENTS: SERVES 2-3
RAVA | 1/2 CUP |
MILK | 1 AND 3/4 CUP |
SUGAR | 1 TO 1 AND 1/4 CUP |
KESARI COLOUR | A PINCH |
GHEE | 2-3TBLSP |
CASHEW NUTS | FEW |
CARDAMOM POWDER | A PINCH |
METHOD:
- Roast the cashew nuts in the ghee till golden brown and keep it aside.
- In the same pan add 1 tblsp of ghee and roast the rava nicely till nice light golden brown in a very low flame.
- In a saucepan bring the milk to boil. I used full cream milk.
- Add this milk to the rava and let the rava gets cooked in the milk. Check whether it is cooked by dipping your hands in water and check . If it is cooked the rava will not stick to your hands. else cook for few more minutes.
- Now add the sugar and stir it quickly without any lumps. The mixture will be become runny. Do no panic.
- Add remaining ghee little by little and stir well in a low flame for few minutes till it becomes a whole mass and the kesari should not stick to the bottom. Add a pinch of yellow food colour and mix well to get the colour evenly.
- Add the fried cashew and mix well. Add cardamom powder too and mix well.
- Rava milk kesari is ready for neivedhyam.
Note:
- Always add sugar once the rava is completely cooked.
- Make the entire process in low flame.
Kesari is my fav sweet. Like it much because of its simplicity. I used to add milk most of the time and know there is a separate recipe called paal kesari, only after starting the blogging.
ReplyDeleteI am yet to try this.. must be yummy. :) lovely clicks !
ReplyDeletethe kesari looks so good... never knew that there was a kesari called as such... yum...
ReplyDeleteI used to make with half water and half milk..looks yumm..
ReplyDeletei like the wrap around the kesari :) yaroda shawl athu?
ReplyDeletekesari looks delicious :)
ReplyDeletevery nice and tempting kesari....
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I love the milk version more than the regular one...looks nice..is that pan ceramic coated?
ReplyDeleteKesari looks delicious and inviting!! I am yet to try this one.. :)
ReplyDeleteur click makes me feel like a putting a spoon in that plate and scooping a little :) lovely !
ReplyDeleteKasari looks very yummy and delicious.
ReplyDeletelove it..
ReplyDeletelove the sweet..
ReplyDeleteI tried this yesterday. It came out very well. Thanks for posting such delicious recipes.
ReplyDeleteonly when i joined this blogging world i learnt so many different type of keshari...
ReplyDeleteyummy and awesome kesari... delicious....
ReplyDeleteMy mum also makes it with milk but I normally make it half/half must try with Milk looks yum!
ReplyDeleteJust cant stop drooling myself to that prefectly cooked kesari..tempting.
ReplyDeletedelicious kesari dear
ReplyDeleteHave never known that milk can be added while making Kesari... Really tempting........
ReplyDeleteLooks very interesting Jeyashri. Shall try this soon!
ReplyDeleteLooks very interesting Jeyashri! Shall try it soon
ReplyDeleteThank you so much for such a wonderful recipe. In fact I am a big fan of your blog. Everything that I tried came out so well.
ReplyDelete