Paal Kesari, a delicious and easy to make sweet pudding with semolina, milk and flavored with cardamom & ghee. Traditionally, for kesari, water is used to cook the semolina. But for this kesari, milk is fully used to cook the kesari.
Using milk for cooking the semolina gives great flavor and is rich in taste. And also, here in this milk kesari, i have avoided using any food color like traditional kesari and want to keep that rich cream color as it is. But if you like bright colored kesari, you can add a pinch of orange or red food color in this kesari too.
In our home, kesari is one of the common sweets that we used to prepare for serving with breakfast or as an evening snack. We all loved it very much and this milk kesari is our recent favorite.
Before moving on to the recipe, let's answer some of the FAQs about kesari.
What is the proportion of semolina to milk in this kesari?
For all types of semolina / rava kesari, the proportion of rava to liquid ratio is 1:2. The liquid may be water, milk or any puree like mango or pineapple.
What type of milk is best for this kesari ?
I have used full fat milk for richness. But you can also use 2% milk or even you can use 1/2 amount of milk and 1/2 amount of water for this kesari.
Any other tips for beginners ?
Here are a few tips to make perfect kesari
- Make sure to roast the rava till it's aromatic without changing its color.
- Make sure that the milk is hot while pouring into the rava, it will avoid the lump formation.
- Add the sugar only when the rava is completely cooked and the milk is all absorbed.
- If you like to cut the kesari into pieces, pour the kesari onto the ghee creased plate and let it cool for about 30 mins. It would firm up nicely and you can cut into desired shapes.
Hope i have answered almost all the FAQs about kesari, now let's see how to make this delicious rava kesari.
Paal Kesari | Milk Kesari | Milk Halwa
Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 4
Recipe Category: Sweet | Recipe Cuisine: Indian
Recipe Category: Sweet | Recipe Cuisine: Indian
Ingredients
Rava /Semolina - 1/2 cup
Sugar - 1/2 cup
Milk - 1 cup
Ghee - 3 tbsp
Cashews - 5
Cardamom powder - 1/4 tsp
Rava /Semolina - 1/2 cup
Sugar - 1/2 cup
Milk - 1 cup
Ghee - 3 tbsp
Cashews - 5
Cardamom powder - 1/4 tsp
Heat the pan with 1 tbsp of ghee and then add the broken cashews and roast till they are golden brown.
Keep the flame in medium and add the rava and roast until they are aromatic.
By the side, heat the milk in a sauce pan and bring into boil. Then pour the milk into the roasted rava slowly with one hand and mix it with another hand. 
With a min, the milk would be absorbed by the rava and it's all well cooked, then add the sugar. 
The rava mixture starts to loosen a bit because of sugar and then start thicken again. Once it became like a thick mass, add a tbsp of ghee at a time and mix it well.
Finally add the cardamom powder, mix it well and switch off the flame.
Tasty Paal Kesari is ready to serve.
Related : How to make Mango Kesari
Notes:
- When you pour milk in to the rava, be careful, it splatter a lot, use long handle spoon helps to mix easily.
- Both the milk and rava should be hot, so that no lumps will be formed.
- Here i have used whole milk, but you can 2% milk also or you can use 1/2 quantity of milk & 1/2 water.
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