Kesari is to South India what Suji ka halwa is to North India. So, basically, it is fine semolina (suji/rava or cream of wheat) cooked with ghee, sugar and spices until it reaches a halwa-like consistency. This recipe is Rava Kesari With Milk. As you can tell from the name, milk is also one of the main ingredients. This Milk Rava Kesari, also traditionally known as Paal Kesari, is an easy to prepare and delicious dessert. The recipe is also very simple and can be done in half an hour. Definitely worth a try.
About Rava Kesari with milk
Milk Rava Kesari is another rich variant of this Kesari recipe.Due to these two styles as well as North Indian style suji ka halwa They are really easy to make and take less cooking time compared to other Indian sweets and I often make these at home. Not only suitable for worship and festive occasions, but also as an after-dinner dessert.
Like any other halwa or kesari, you can never go wrong preparing this Rava Kesari with milk. I mean, if you're preparing a super complex Indian sweet for the first time, it's obviously possible to turn your dish-making process into a disaster or a failure. But with this Paal Kesari, even first time tryers can easily get great results as the method and procedure of making it is not difficult at all.
As the name suggests, this version of kesari is made with milk instead of water, which makes the entire dish richer. Apart from suji and milk, other ingredients that I add in Milk Rava Kesari recipe are of course ghee, saffron, cardamom powder, cashew nuts and raisins.
For the orange color, which is actually what the word “kesari” means, I added a few drops of natural orange extract. I really recommend using only natural colors and not the artificial ones usually found in restaurants and hotels. If you don't have a natural color, you can even add a little turmeric powder to Rava Kesari With Milk to get a natural bright yellow color.
More information about this recipe
Since the recipe of Milk Rava Kesari has a certain richness as it contains a lot of milk and ghee, it is best to consume it in small amounts if you want to have it as a dessert after a meal. You really don’t want to end up feeling too full, which can also lead to nausea and even stomach issues.
When you see the recipe of Rava Kesari With Milk, I really want you to try some other kesari versions from my blog as well.these are kesari bath As well as some fruity variations, e.g. Mango Kesari, Pineapple Kesari and Fruit Kesari Among them are a range of fruits and nuts.
This Milk Rava Kesari recipe can serve 5 to 6 persons. You can easily halve the recipe if serving 2 to 3 people. Leftovers will keep for a few days in the refrigerator. When eating, it can be heated in a microwave oven.
Step-by-step guide
How to make Rava Kesari with milk
boil milk
1. Take 3 cups of milk in a heavy-bottomed pot.
2. Then add 1 cup of sugar. You can also add sugar according to your own taste.
3. Stir and add 12 to 15 strips of saffron and 1 to 2 drops of orange or yellow extract. Here I use natural orange extract. If you don't have any natural colors, skip it.
4. Place the milk on the stovetop and bring to a boil over medium-low heat. Stir first to let the sugar dissolve. Then, while the milk is boiling, stir it occasionally so the milk doesn't burn from the bottom.
Fried Cashew Nuts and Roasted Rava
5. While the milk is heating, heat 8 tablespoons of ghee in another pan.
6. Reduce the heat to low and add 15 to 20 cashew nuts first.
7. Then, add 1 cup (approximately 240 g) of selava or suji (cream of wheat or semolina).
8. Stir evenly.
9. Then, add ½ teaspoon of cardamom powder or crushed cardamom.
10. Grill the rava over low heat until the surface becomes crispy and fragrant. Cook on low to medium heat for about 6 to 7 minutes.
hint: The rava is done when the cashews turn light golden or golden brown and you see ghee releasing from the sides. Stir frequently so that the rava does not brown and roasts evenly.
11. Then add 2 tablespoons of raisins. Stir.
12. At this point the milk has also begun to boil.
Making Rava Kesari with Milk
13. Pour the boiled milk into the roasted rava. Be careful when adding the hot milk as the mixture will splatter as well.
14. After pouring in all the milk, stir quickly and continuously to avoid lumps forming.
15. You will see that the rava will absorb the milk and the mixture will thicken.
16. Smooth everything out with a spoon or spatula and simmer for 4 to 5 minutes. You can also cover and cook kesari.
17. Milk Rava Kesari is ready and ready to serve. You should not see any creamy spots in the rava. This means the rava is undercooked.
18. Enjoy milk Rava Kesari hot or warm.
Expert Tips
- For a less sweet kesari, you can reduce the amount of sugar in the recipe.
- If you don't have natural orange extract, there is no need to add it. Alternatively, you can also add a little turmeric powder to get the desired color of Paal Kesari.
- You can add nuts and dry fruits of your choice to this kesari.
- Start by stirring the milk constantly to allow the sugar to dissolve in the milk. Stir it every once in a while to prevent the milk at the bottom from burning.
- You know the rava is well roasted when the cashews turn light golden or golden brown and the ghee releases from the sides. You also have to stir constantly so that the rava bakes evenly and does not turn brown.
- You can also cook kesari with the lid on.
- If you see any tiny specks of cream in the rava, it means the rava is undercooked.
More halwa recipes to try!
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Ravaksari with milk
This Milk Rava Kesari is an easy to prepare delicious variety of kesari made from milk, semolina (rava), sugar and dry fruits.
Preparation time 15 minute
cooking time 15 minute
total time 30 minute
Prevent screen from dimming while making recipes
Take 3 cups of milk in a heavy bottom pan.
Then add 1 cup of sugar. You can add sugar according to your taste.
Stir and add 12 to 15 strips of saffron and 1 to 2 drops of orange or yellow extract. If you don't have any natural colors, skip it.
Place the milk on the stove and bring to a boil over medium-low heat. Stir occasionally while the milk boils.
While the milk is heating, heat 8 tablespoons of ghee in another pan.
Lower the flame and first add 15 to 20 cashew nuts.
Then add 1 cup of Selava/Suji/Cream of Wheat (about 240 g).
Mix well.
Then add 1/2 teaspoon cardamom powder.
Grill the rava over low flame often until you see them getting a bit crispy and they become very fragrant. Cook over medium-low heat for about 6 to 7 minutes. Tip is that the rava is done when the cashews turn light golden or golden brown and you see the ghee releasing from the sides. Stir frequently so that the rava does not brown and roasts evenly.
Then add 2 tablespoons of raisins. Stir.
By this time the milk had begun to boil.
Pour hot boiling milk into the roasted rava.
Stir quickly and continuously to avoid lumps forming. Be careful as the mixture will also splatter. You will see that the rava will absorb the milk and the entire mixture will thicken.
Just smooth everything out with a spoon or spatula and cook over low heat for 4 to 5 minutes. You can also cover the milk kesari and cook it. You should not see any creamy spots in the rava. This means the rava is undercooked.
Serve milk kesari hot or lukewarm.
nutrient content
Ravaksari with milk
Amount per serving
Calories 598 Calories from fat 252
% Daily Value*
fat 28 grams43%
15 grams of saturated fat94%
Monounsaturated fat 5g
cholesterol 67 mgtwenty two%
sodium 109 mg5%
Potassium 332 mg9%
carbohydrate 79 grams26%
Fiber 1g4%
51 grams of sugar57%
protein 10 grams20%
Vitamin A 885IU18%
Vitamin C 0.2 mg0%
calcium 419 mg42%
iron 12.1 mg67%
*Percent Daily Values based on a 2,000 calorie diet.
The Rava Kesari with Milk recipe in this archive was first published in April 2015. Updated and republished in March 2024.
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