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| MILK RAVA KESARI - PAAL KESARI |
"Kesari Bhath" is a Classic Indian Sweet which originated from the South Indian State of
Karnataka. This recipe is a small twist made to the classic Kesari Bhath with the only difference that it is cooked in Milk instead of water and hence the name "Milk Rava Kesari or Paal Kesari". I usually add Milk while making Rava Kesari which makes it rich, creamy and gives a melt in the mouth texture. This recipe calls for a bit of extra Milk along with Water. Rava Kesari is an easy recipe and the most frequented sweet at home. A sting of Sweet Tooth or if you have to satiate your unexpected pang for a Snack/Tiffin, Rava Kesari comes for the rescue. This is one
sweet which is not only served as a Dessert but even as a
Tiffin/Breakfast. A scoop of Rava Kesari is a must-have in a good spread of South Indian Breakfast.
Maybe the name 'Kesari' would have been from the word Kesar/Saffron, a common term used for Saffron in India, which is the basic colour of this vibrant sweet. Rava
Kesari/Kesari Bhath, a sweet popular throughout India is prepared with
Semolina/White Rava, Sugar, Ghee, Water/Milk. Though the quantity/ratio of the ingredient varies regionally, the basic ingredients remain the same. It is called as Sheera/Suji Halwa in North India and the recipe is slightly different from that of Kesari Bhath. Kesari is one sweet which finds no excuse to sneak into my kitchen.
According to me Rava Kesari should be exactly like how
Director/Actor Visu says in his Tamil Movie 'Samsaram Athu Minsaram'
- Rava Kesari should be so soft that, Ghee should drip out of the sweet and smoothly slide into your stomach the moment you keep it in your mouth, the way he says those words makes Rava Kesari so appetizing and all the more appealing. And this Milk Rava Kesari/Paal Kesari does total justice with all the above characterizations.
For different Versions of KESARI BHATH, Click here...
Cuisine - Karnataka, South India
Recipe Type - Sweet
Difficulty - Easy
Serves - 3 - 4
Author - SM
Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes
For more NAIVEDHYAMS & PRASADHAMS, Click here...
HOW TO MAKE MILK RAVA KESARI RECIPE / PAAL KESARI
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| MILK RAVA KESARI - PAAL KESARI |
INGREDIENTS:
For Milk Rava Kesari/Paal Kesari:
White Rava/Semolina - 1 CupSugar - 11/2 Cups
Water - 11/2 Cups
Milk - 2 Cup
Saffron Strands - few
Cardamom - 5-6 Nos.
Yellow/Orange Food Colouring - a Pinch(Optional)
Ghee - 1/4 Cup
For Garnishing:
Cashew Nuts - 15-20 Nos.
Almonds/Pistachios - FewRaisins - 15 - 20 Nos.
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| MILK RAVA KESARI - PAAL KESARI |
METHOD:
- Soak Saffron strands in few teaspoons of Milk/Water and keep it aside.
- Grind the Cardamom Pods with few teaspoons of Sugar into a fine powder and keep it aside.
- Heat 2 -3 Tbspns of Ghee in a Pan, roast Cashew nuts, Almonds/Pistachios & Raisins on a very low flame until Cashew nuts turn into light Golden Brown in Colour.
- Remove the Nuts and Raisins from the Ghee and keep it aside.
- Add few more teaspoons of Ghee to the same Pan and roast White Rava/Semolina on a very low flame.
- Roast the White Rava/Semolina until it turns aromatic, it will take approximately 5-7 minutes.
- Meanwhile, boil 11/2 Cups of Water in a separate Pan.
- Boil 2 Cups of Milk in a separate Pan and keep it aside.
- Gradually pour the hot water to the roasted White Rava/Semolina.
- Stir continuously while pouring the hot water until the White Rava/Semolina absorbs the water and there are no lumps.
- Slowly pour in 2 Cups of hot Milk and mix well.
- Pour in the Saffron soaked liquid along with a pinch of Orange/Yellow food colouring and mix well.
- Once the White Rava/Semolina is cooked, add Sugar and mix well.
- Cook this mixture on a very low flame stirring continuously until the Sugar is well dissolved.
- Add Cardamom powder to the Milk Rava Kesari and mix well.
- Add the remaining Ghee and stir continuously.
- Cook on a very low flame.
- Stir the Milk Rava Kesari and mix it well all along, until the mix starts to separate from the pan.
- Finally, add the roasted Cashew Nuts, Almonds/Pistachios & Raisins to the Rava Kesari and give a quick stir.
- Serve Milk Rava Kesari/Paal Kesari hot or at room temperature.
- Can serve it along with South Indian Breakfast items as a sweet or simply serve it as a dessert.
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| MILK RAVA KESARI - PAAL KESARI |
NOTES:
- Perfectly roasted Semolina yields perfectly textured Milk Rava Kesari.
- Adjust the amount of Milk/Water to suit your preferred consistency.
- Adding the given amount of Ghee gives a soft texture to the Rava Kesari.
- Adjust the amount of Sugar to suit your preference.
- Adding artificial food colouring is truly optional
- The colour from Saffron will not yield you a vibrant coloured Milk Rava Kesari.
