paal kesari /milk rava kesari /marudhuskitchen
paal kesari /milk rava kesari /marudhuskitchen
Yet another straight forward easy sweet that can be made for any festive occasion is this paal kesari. Its exact same recipe as rava kesari but here we use milk instead of sugar thats it. If you have milk and rava in hand then in no time you can make this and prasadam is all ready. Usually they use one is to three ratio of water but I always add it as four for making this paal kesari. I have not added drygrapes you can add it if you like it. Main factor to be noted is that you must keep on stirring so that no lumps are formed. Sometimes while making this paal kesari I boil rava directly in milk without roasting it. Then adding ghee at regular intervals and lastly adding fried cashews. This way we get kesari
more creamy with a different kind of mouthfeel which is also in a way totally delicious. But don’t worry whichever method you do this milk kesari will become quite addictive and promising The amount of liquid we add decides the final texture of the sweet. If you add less water than the required amount then you will end in solid kesari when its cool and for me its not good. So do this paal kesari the right way for the right texture use good amount of ghee as it is needed and enjoy this heavenly deliciousness.
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paal kesari /milk rava kesari /marudhuskitchen
INGREDIENTS:
Semolina /rava/sooji – 1 cup
Milk – 4 cups
Cardamom powder – 1 tsp
Sugar – 13/4 – 2 cups
Some broken cashews
Ghee – 1 cup
METHOD:
1.Keep a thick pan with little ghee add in the cashews fry till golden take out the cashews and keep it.
2.In the same ghee add rava and fry till nicely roasted.
3.Meanwhile keep milk boil it and keep ready.
4.Pour this to the rava mixture by keeping the flame low.
5.Stir in well without lumps.
6.Close with lid let it cook till all the milk is absorbed.
7.Now open and stir when all the liquid is absorbed and leaves the sides add sugar.
8.It will come to liquid state let it boil nicely now you start adding ghee in batches.
9.At one stage it will become somewhat thick and leave sides now switch off add all the remaining ghee, cardamom powder and cashews stir in well.
10.You can serve hot or warm when it thickens further.
paal kesari /milk rava kesari /marudhuskitchen
Ingredients
- Semolina /rava/sooji - 1 cup
- Milk - 4 cups
- Cardamom powder - 1 tsp
- Sugar - 13/4 - 2 cups
- Some broken cashews
- Ghee - 1 cup
Instructions
- Keep a thick pan with little ghee add in the cashews fry till golden take out the cashews and keep it.2.In the same ghee add rava and fry till nicely roasted.3.Meanwhile keep milk boil it and keep ready.4.Pour this to the rava mixture by keeping the flame low.5.Stir in well without lumps.6.Close with lid let it cook till all the milk is absorbed.7.Now open and stir when all the liquid is absorbed and leaves the sides add sugar.8.It will come to liquid state let it boil nicely now you start adding ghee in batches.9.At one stage it will become somewhat thick and leave sides now switch off add all the remaining ghee, cardamom powder and cashews stir in well.10.You can serve hot or warm when it thickens further.
Notes
Some raisins can also be added if you like the taste.
I have added only 13/4 sugar but you can add two cups but it was too sugary for me.
If you feel that its more ghee you can reduce and add.