Paal kesari or Milk kesari is a richer version of ordinary kesari where milk is used to cook the sooji/rava instead of water and then garnished with some nuts,raisins,saffron and cardamom.
For any celebrations or poojas this Paal kesari is a must in my place.A simple sweet recipe goes perfect for a dessert and nivedhyam.So I always rely on this Paal kesari for its time consuming and easy to make when we are busy with household chores during poojas and festivals.This year I made it for Gokulashtami as nivedhyam for Lord Krishna and had a blessed day with my family.
PREPARATION TIME : 5 MINS
COOKING TIME : 10 – 12 MINS
YIELDS : 4-5 CUPS
1 cup rava
3 cups milk
1 & 1/4 cup sugar
2 tbsp ghee
2 tbsp ghee for roasting nuts
Few saffron strands (for garnishing)
A generous pinch of food colour of your choice
Heat a pan,add milk and sugar.Let it boil,when it boils simmer the flame and add food colour.Stir well.
Then add 2 tbsp ghee to the milk.Now add the rava little by little on low flame.
Stir continuously so that no lumps are formed.Switch off the flame when the kesari is in watery consistency because the kesari turns hard later.
Roast the nuts and cardamoms in the remaining 2 tbsp of ghee.Add it to the cooked rava along with ghee and mix well.
Garnish with few saffron strands and serve immediately.
TAKE CARE TIPS
You can roast the rava for 3-5 mins on low flame with a tsp of ghee and then use it for making kesari.
While adding rava stir continuously to avoid lumps.
You can also add raisins to the kesari.