Paal Kesari Recipe - South Indian Style Milk Kesari
Paal Kesari Recipe is a traditional sweet dish which is easy to prepare and is also served as a part of breakfast in South India. It is made of semolina, sugar, ghee and is also prepared during festivals and special occasions.
'Kesari' is a popular South Indian dessert made of semolina, sugar, ghee and is flavoured with the exquisite spice 'kesar' or saffron. This traditional sweet dish is easy to prepare and is also served as a part of breakfast in South India along with Upma Recipe.
Shira, Rava Kesari Bhaat, Mango Kesari, Pineapple kesari are other variants of the basic Kesari recipe. In today's recipe of 'Milk Kesari' or Paal Kesari, the semolina is cooked in milk. This sweet has a rich and creamy texture and is so tasty. The 'Milk Kesari' can be prepared with less time at hand with small amount of ghee and can be offered as 'naivedyam'/prashad' during festival days. This delicious milk dessert can be served hot or chilled.
If you like this recipe, you can also try other South Indian Desserts that you can serve during Festivals or Special Occasions:
- 1/2 cup Sooji (Semolina/ Rava)
- 1/2 teaspoon Ghee , for roasting the rava
- 3 cups Milk
- 3/4 cup Sugar
- 5 Saffron strands , (lightly powdered using mortar and pestle)
- 1 Cardamom (Elaichi) Pods/Seeds , crushed (optional) For Garnish
- 1 teaspoon Ghee
- 5 Cashew nuts
- 5 Raisins
- 1 Mixed dry fruits , chopped, as required
How to make Paal Kesari Recipe - South Indian Style Milk Kesari
To begin making the Paal Kesari Recipe, prepare all the ingredients and soak crushed saffron strands in a tablespoon of warm milk for 15-20 minutes (Soaking is optional for better infusion).
Heat a Pan with ghee and roast the rava/semolina by continuously stirring till it turns fragrant.
Switch off and allow it to cool completely.
Heat a Kadai with milk over a low flame and when it starts to boil, add saffron and sugar. Add cardamom if you like.
Once the sugar melts, keep stirring over low flame and add the roasted rava in parallel to avoid any lumps.
Cook the rava over a low flame, stirring continuously till it is completely cooked. Switch off.
Heat a Tadka pan with ghee and lightly roast the cashew nuts, raisins and any other dry fruits and nuts if using.
Garnish the milk kesari with nuts and raisins.
Your delicious Milk Kesari is ready to be served immediately or you can refrigerate and serve it chilled.
Masterchefmom aka Uma Raghuraman is passionate about cooking and loves to experiment with Indian and World cuisine. She shares her experiences step by step and amazing recipes through her blog, www.masterchefmom.blogspot.in. A self taught and compulsive baker she tries to bring in right balance of taste, nutrition and presentation to all her dishes. A mother to two teenagers and having been with children as a school teacher for over five years, she understands child psychology and the role played by food in influencing their eating habits.