Milk kesari recipe with step by step photos. Paal Kesari is an easy to prepare delicious Kesari recipe or what we call sooji halwa with milk.
During poojas and on festive occasions, I always end up making kesari or Sooji halwa as its very easy to make and takes less time than other Indian sweets. Also one cannot go much wrong while making a kesari or halwa.
The chances of having disasters or failures are more when one prepares complicated Indian sweets for the first time. A first timer can easily make kesari or halwa as the method is simple and not difficult.
Few kesari recipes variations posted on the blog which can be easily made are:
As the name suggests, This version of kesari is made with milk and not water. So it is more rich. The recipe serves 5 to 6 servings. You can easily halve the ingredients proportionally for a serving of 2 to 3.
The leftovers also stay well in the fridge for a couple of days. Just warm the kesari in microwave before serving.
How to make rava milk kesari (paal kesari)
1. Take 3 cups milk in a thick bottomed pan.
2. Then add 1 cup sugar. You can also add sugar as per your taste.
3. Stir and add 12 to 15 saffron strands and 1 to 2 drops of orange or yellow color extract. Here I used natural orange color extract. If you don’t have any natural color then skip it.
4. Keep the milk on stove top and allow it come to a boil on a low to medium flame. Stir first so that the sugar dissolves. Then later stir at intervals when the milk is simmering, so that the milk does not get scorched from the bottom.
5. When the milk is getting heated up, in another pan heat 8 tbsp ghee.
6. Lower the flame and first add 15 to 20 cashews.
7. Then add 1 cup fine rava/sooji/cream of wheat (about 240 grams).
8. Stir very well.
9. Then add ½ tsp cardamom powder or crushed cardamom.
10. On a low flame, roast the rava often till you you see some crispness in them and they getting nicely fragrant. About 6 to 7 minutes on a low to medium flame. A tip is when the cashews get light golden or golden and you see ghee releasing from the sides, then the rava is done. Keep on stirring often, so the rava does not get browned and is roasted evenly.
11. Then add 2 tbsp raisins. Stir.
12. By now the milk would also have started boiling.
13. pour the hot boiling milk to the roasted rava. Be careful while adding the hot milk as the mixture splutters too.
14. Once you pour all the milk, then stir quickly and continuously so that no lumps are formed.
15. You will see the rava will absorb the milk and the whole mixture will thicken.
16. just level everything with a spoon or spatula and allow to simmer for 4 to 5 minutes on a low flame. You can also cover and cook milk kesari.
17. Here the milk kesari is done and is ready to be served. you should not see any creamish specks in the rava. This means that the rava is not cooked well.
18. Serve milk kesari Hot or warm.
If you are looking for more Sweets recipes then you may like
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Milk Kesari (Paal Kesari)
Ingredients
- 1 cup fine rava (sooji or cream of wheat) or 240 grams fine rava
- 3 cups milk or 750 ml milk
- 8 tablespoon Ghee (clarified butter)
- 1 cup sugar
- ½ teaspoon cardamom powder
- 12 to 15 strands of saffron
- 1 to 2 drops of orange natural color extract (optional)
- 18 to 20 cashews
- 2 tablespoon raisins
Instructions
- Take 3 cups milk in a thick bottomed pan.
- Then add 1 cup sugar. You can add sugar as per your taste.
- Stir and add 12 to 15 saffron strands and 1 to 2 drops of orange or yellow color extract. If you don't have any natural color then skip it.
- Keep the milk on stove top and allow it come to a boil on a low to medium flame. Do stir at intervals when the milk is simmering.
- Whilst when the milk is getting heated up, in another pan heat 8 tbsp ghee.
- Lower the flame and first add 15 to 20 cashews.
- Then add 1 cup fine rava/sooji/cream of wheat (about 240 grams).
- Stir very well.
- Then add 1/2 tsp cardamom powder.
- On a low flame, roast the rava often till you you see some crispness in them and they getting nicely fragrant. About 6 to 7 minutes on a low to medium flame. A tip is when the cashews get light golden or golden and you see ghee releasing from the sides, then the rava is done. Keep on stirring often, so the rava does not get browned and is roasted evenly.
- Then add 2 tbsp raisins. Stir.
- By now the milk would also have started boiling.
- Pour the hot boiling milk into the roasted rava.
- Stir quickly and continuously so that no lumps are formed. Be careful as the mixture splutters too. You will see the rava will absorb the milk and the whole mixture will thicken.
- Just level everything with a spoon or spatula and allow to simmer for 4 to 5 minutes on a low flame. You can also cover and cook milk kesari. You should not see any creamish specks in the rava. This means that the rava is not cooked well.
- Serve milk kesari hot or warm.
I tried making this dish a few times before, but it never came as good. Thank you for the step by step instructions. The tips (pouring the milk when bubbling, and mixing the cashews with rava right in the beginning) are the key for awesome dish. Thank you!
Welcome Raghu. Glad to know that the tips helped you in making a good milk kesari recipe.
I didn’t use any saffron or food colors as I don’t have those and didn’t use any measuring cups but I followed ur ratios with normal bowls..but finally it was aweee…mouth watering
thanks prasanna for your positive feedback. nice to know that milk kesari recipe worked very well for you.
Done today really it’s awee…
Mam ur awsm cook .i like ur way of presentation .mam iwould like to knw that whether ican add turmuric for yellow colour i have no any natural colour what i want to do
thanks divya. you can add turmeric for a natural yellow color. but just add one or two to three pinches, otherwise the kesari will get the aroma of turmeric.
Hi I like ur recipes, I would like to suggest u plz try Sindhi Koki it’s delicious,all will loved it
Thanks
thankyou kanchan surely would try sindhi koki and you are welcome.