What suji ka halwa is to North India, kesari is to South India. In essence, this is fine semolina, also known as suji, rava, or cream of wheat, that is cooked with ghee, sugar, and flavorings until it takes on the consistency of halwa. As the name suggests, milk is one of the primary ingredients in this recipe for Rava Kesari With Milk. This delicacy, which is simple to make but tastes great, is called Milk Rava Kesari, or Paal Kesari in traditional usage.
Concerning Rava Kesari with Milk
Another delicious version of this Kesari recipe is the Milk Rava Kesari. When compared to other Indian desserts, both of these and the north Indian-style Suji Ka Halwa are incredibly simple to prepare and require minimal cooking time, not only as a dessert after a meal but also for poojas and celebratory occasions.
This Kesari is cooked with milk instead of water, as the name implies, which adds richness to the entire dish. Naturally, ghee, saffron, cardamom powder, cashews, and raisins are added to the recipe for Milk Rava Kesari in addition to suji and milk.
A few drops of the natural orange color extract should be added for the orange color, which is what the word “Kesari” genuinely refers to. If your Rava Kesari With Milk lacks the natural color, you can also add a small amount of turmeric powder to give it a vibrant yellow hue.
Additional information about this recipe
Suppose you are thinking about having this recipe for Milk Rava Kesari as an after-meal dessert. In that case, it is advisable to eat it in modest quantities because it has a particular richness due to the ample quantity of milk and ghee in it. It is really important to avoid becoming overly full, as this can potentially cause nausea or even stomach problems.
This recipe for Rava Kesari With Milk is currently open to you. These include the Kesari Bath and a few fruity varieties, such as the Fruit Kesari, Pineapple Kesari, and Mango Kesari, which contains a variety of nuts and fruits.
This recipe for Milk Rava Kesari can feed five to six people. You could simply divide the recipe proportionately to serve two to three people. After a few days, the leftovers are kept fresh in the fridge. You can reheat it in the microwave right before serving.
Making Rava Kesari With Milk: Instructions
Heating milk to a boil
1. Fill a thick-bottomed pan with three cups of milk.
2. Add a cup of sugar after that. You can also taste and add more sugar.
3. Give it a stir, then add a couple of drops of orange or yellow color extract and 12 to 15 saffron strands.
4. Continue boiling the milk over low to medium heat on the stovetop. First, stir it to dissolve the sugar. In the future, stir occasionally while the milk is simmering to prevent scorching from the bottom.
Roasting rava and frying cashews
5. eat eight tablespoons of ghee in a separate pan while the milk is heating.
6. elicit the heat and start with 15 to 20 cashews.
7. Next, add one cup, or roughly 240 grams, of fine rava or suji (semolina or cream of wheat).
8. Give it a vigorous stir.
9. Next, incorporate a teaspoon of either powdered or crushed cardamom.
10. Roast the rava over low heat until it begins to crisp up and smells good. On low to medium heat for around 6 to 7 minutes.
TIP: The rava is done when the cashews turn light golden or golden, and you notice ghee dripping out the sides. To ensure that the rava roasts evenly and without browning, stirring frequently.
11. Add 2 tablespoons of raisins after that. Tir.
12. the milk should have begun to boil by now as well.
Rava Kesari With Milk
13. Add boiling milk to the rava that has been toasted. The mixture splutters when you add the heated milk, so proceed with caution.
14. tir rapidly and consistently after adding all of the milk to ensure that no lumps form.
15. You’ll see that the mixture thickens as the rava absorbs the milk.
16. Using a spoon or spatula, level everything and boil on low heat for 4 to 5 minutes. Kesari can also be cooked by covering it.
17. the Milk Rava Kesari is finished and prepared for serving at this point. The rava shouldn’t have any cream-colored particles in it. This indicates an uneven cooking of the rava.
18. erve warm or hot Milk Rava Kesari.
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