Milk Rava Kesari Paal Kesari
A rich and creamy South Indian semolina pudding cooked entirely in milk for a melt-in-the-mouth texture.
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Ingredients
- 1 cup Rava (Semolina/Suji)
- 3 cups Full Cream Milk
- 1 1/4 cups Sugar
- 1/2 cup Ghee (Clarified Butter)
- 1/2 teaspoon Cardamom Powder
- 10 pieces Cashew Nuts
- 1 tablespoon Raisins
- 1 pinch Saffron Strands(optional)
- 1 pinch Salt
Instructions
- 1
Heat 2 tablespoons of ghee in a heavy-bottomed pan and fry the cashews and raisins until golden brown, then set aside.
- 2
In the same pan, add another tablespoon of ghee and roast the rava on low flame for 3-5 minutes until aromatic but not browned.
- 3
In a separate pot, bring the milk to a gentle boil and add the saffron strands.
- 4
Slowly pour the hot milk into the roasted rava while stirring continuously to ensure no lumps are formed.
- 5
Cover and cook on low heat for 3-4 minutes until the rava absorbs all the milk and becomes soft.
- 6
Add the sugar and a pinch of salt; the mixture will loosen up as the sugar melts.
- 7
Add the remaining ghee and cardamom powder, stirring constantly until the kesari starts to leave the sides of the pan.
- 8
Garnish with the fried cashews and raisins, give a final mix, and serve warm.
Nutrition per Serving
420
Calories
8g
Protein
58g
Carbs
18g
Fat
1g
Fiber
35g
Sugar
65mg
Sodium
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