Milk Kesari Recipe, Milk Rava Kesari Recipe. A rich and tasty kesari made with milk, sugar and roasted sooji/rava.
I make Kesari quite often either for pooja or when I have guest at home. In my childhood days, I had tasted Kesari very few times and was not a big fan of it. In my hometown, I’ve seen square shaped Kesari wrapped up in a parchment paper at sweet shops. I used to think that making kesari is a cumbersome process.
On our first wedding anniversary, I made Kesari for the first time. I had my friends come home as a surprise to wish us. Since I wanted to do pooja, I did not taste the kesari. Kesari looked perfect for me. Once the pooja was done, I offered the Kesari to my friends. I was so embarrassed when they told me that rava/sooji was not evenly cooked. I felt very bad and wanted to offer them a tasty and delicious kesari again. After a week or so, I made the same Kesari and offered them. They just loved it.
Milk Kesari is so simple and easy to make just like any other Kesari. For Milk Kesari, Rava/sooji is cooked in water whereas for Milk Kesari, we cook rava/sooji in milk. Both tastes delicious.
I planned to post some recipes for Krishna Jayanthi but could not make it in time. So I thought I’ll post this simple and easy Milk Kesari as Krishna Jayanthi special. Hope you all like it.
Preparation Time. 5 minutes
Cook Time. 15 minutes
Recipe Category. Sweet
Recipe Cuisine. South Indian
Milk – 2 cups
Rava/Sooji – 1/2 cup
Cardamom Powder – a pinch
Saffron – 4 strands
Sugar – 1 cup
Food Color (Yellow) – a tiny pinch
Ghee – 3 tablespoon
Cashew Nuts – 10 nos.
Note. The ingredients shown will vary with the original quantity.
1. Heat ghee and roast cashews until golden brown. Keep it aside. In the same pan, roast the rava in low flame until nice aroma comes.
2. When the color of the rava changes lightly, switch off and set it aside. Soak saffron strands in a tablespoon of warm milk and set it aside.
3. Now add the milk to the pan and bring it to a boil. When the milk starts to bubble, add the roasted rava little by little and stir continuously.
4. The rava can easily get burnt so keep stirring continuously to avoid lumps. Add food color to the saffron milk and stir well.
5. Now add the saffron milk to the rava mixture. Stir well, cover the pan and cook for a minute or so until the rava gets roasted.
6. Once the rava is cooked, add the sugar and stir well. The rava will loosen up. Stir well and then add ghee and roasted cashew nuts. Give a quick stir and switch off.
Now, Milk Kesari is ready!
- Kesari thickens with time so switch off accordingly.
- If you see some specs of rava here and there, then the rava is not cooked well.
- You can use any food color you wish. I have used yellow color.
- You can also add fried raisins.
- Make sure you add sugar only after the rava is cooked or else it will change the taste.