Pal Kesari Recipe | Milk Kesari | Milk Rava Kesari (VIDEO)
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Pal Kesari is very similar to Kesari but here we add only milk but in kesari we cook with water. Pal kesari is very rich and it melts in the mouth. I don’t prefer sweets much. I don’t have sweet tooth, but I am always ready for pal kesari. It is so rich in taste, which can be served as a dessert, snack or vanilla ice cream. Vanilla ice cream with gulab jamun, kesari, carrot halwa is so delicious and that too pal kesari adds extra richness to the ice cream.
This is a very easy recipe with very few ingredients. Adding saffron and cashews are optional, but I like to have some crunch in my bite, so I prefer adding cashews, but the original recipe doesn’t include cashews or saffron. I like to have my kesari in yellow, so I have added a pinch of saffron. If you don’t have saffron then go for food colour or if you like to follow the original recipe then skip this process.
Check out the video recipe here:
Tips to make perfect Pal Kesari:
- Mix everything well before you switch on the flame. Do not keep the pan in flame while mixing the main ingredients.
- Adding saffron and cashews are optional.
- I have added 2 cups of sugar, but it gives more sweetness so if you prefer normal sweet then add 1 ½ cup sugar.
- Do not add all the ghee in one time, add little by little.
- Cook on medium heat otherwise it will start burning.
Here is the detailed recipe:
Take a pan, add 1 tbsp ghee. Once the ghee is hot, add ¼ cup cashews
Saute for a few minutes till they are golden brown and set it aside.
Before switching on the flame, take another pan, add 1 cup milk, 2 cups sugar,
1 cup semolina, ½ cup ghee (we have used only ½ cup ghee, we still have ½ cup left) and mix well.
Take everything in a pan and mix well without lumps before switching on the flame. Once everything is mixed well, keep them on flame and start cooking on medium heat. Keep stirring the kesari then add a pinch of saffron after two minutes of stirring.
One you cook for 8 to 10 minutes, all the ghee will be absorbed by semolina, now again add little ghee and keep stirring.
You can add ghee little by little and keep stirring. Add all the ghee and keep cooking till ghee oozes out. Now add fried cashews and mix well.
Serve as a dessert, snack or with vanilla ice cream.
Semolina cooked with sugar, ghee and milk to make a rich and delicious rava kesari.
Ingredients
- Milk – 1 cup
- Sugar – 2 cups
- Semolina – 1 cup
- Ghee – 1 cup
- Cashews – ¼ cup broken
- Ghee – 1 tbsp (to fry cashews)
- Saffron – a pinch (optional)
- Milk : Sugar : Ghee : Semolina
- 4 : 2 : 1 : 1 (If you think sugar is more then reduce to your preference)
Method
- Take a pan, add 1 tbsp ghee. Once ghee is hot, add ¼ cup cashews and saute for few minutes till they are golden brown and set it aside.
- Before switching on the flame, take another pan, add 1 cup milk, 2 cups sugar, 1 cup semolina, ½ cup ghee (we have used only ½ cup ghee, we still have ½ cup left) and mix well.
- Take everything in a pan and mix well without lumps before switching on the flame.
- Once everything is mixed well, keep them on flame and start cooking on medium heat.
- Keep stirring the kesari then add a pinch of saffron after two minutes of stirring.
- One you cook for 8 to 10 minutes, all the ghee will be absorbed by semolina, now again add little ghee and keep stirring.
- You can add ghee little by little and keep stirring.
- Add all the ghee and keep cooking till ghee oozes out.
- Now add fried cashews and mix well.
- Serve as a dessert or snack.
Notes
1. Mix everything well before you switch on the flame. Do not keep the pan in flame while mixing the main ingredients.
2. Adding saffron and cashews are optional.
3. I have added 2 cups of sugar, but it gives more sweetness so if you prefer normal sweet then add 1 ½ cup sugar.
4. Do not add all the ghee in one time, add little by little.
5. Cook on medium heat otherwise it will start burning.
