Doodh Kesari Recipe- Sharmis Passion

Milk Kesari is a delicious and melt-in-the-mouth sweet made from rava and milk. It is like regular kesari but made with milk instead of water, so the taste is more creamy and delicious. This is a perfect dessert to make for special days, quick pujas, or even when guests drop by suddenly. Doodh Kesari is an instant recipe for guests at home as it gives more volume and a more delicious option than regular Kesari. Learn how to make the perfect Milk Kesari with step by step pictures and video.

This kesari is quite easy to make even for beginners. You just have to be careful while adding the rava and ensure that there are no lumps left in it. Once that part is right, everything else becomes easy. The method is almost the same as that of normal Rava Kesari, but using milk gives a completely different feel. It turns out soft, slightly milky and not too heavy.

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About Doodh Kesari

Milk Kesari is a South Indian-style sweet made by cooking rava in hot milk and adding sugar, saffron and ghee. It is also called Pala Kesari in Tamil. Using milk instead of water makes it soft, rich and slightly creamy. Ghee, cardamom and saffron give a beautiful aroma and flavour. Milk Kesari is cooked completely in milk hence is richer in taste.

This recipe is a twist of regular kesari which is made using water. This is a great option when you want to make something more delicious and festive. It is still easy to make but tastes much better because of the mixture of milk and ghee. The color comes naturally from saffron but if you like a brighter look you can also add a drop of yellow food coloring.

This is a very forgiving recipe. Even if you are a beginner, you can cook it well by keeping the flame low and stirring frequently. There is no sugar syrup step or difficult time. This is a simple one-pot dessert, and all you need to do is ensure that the rava is cooked well before adding the sugar. Saffron on its own adds a light yellow color and mild flavor.

I used only ½ cup rava and got enough dessert to serve 2-3 people. Hence it is perfect for making small batches of sweets. I love saffron, so this Doodh Kesari or Paal Kesari is also my favourite.

milk saffron video

milk saffron ingredients

• Rava (semolina) – For this I used good rava. It cooks faster and gives a softer texture. Just fry it in ghee until a nice aroma comes out, this enhances the taste of saffron.
• Milk – I used full cream milk. It gives rich taste and creamy feel. Try not to use diluted milk or water, otherwise the taste will not be good.
• Sugar – I used ¾ cup which was just right sweet for us. If you like it sweeter you can add more. It also depends on how sweet you want the saffron.
• Ghee – This is very important here. It gives softness, texture and good taste. I used about 2 tablespoons but you can add more for extra flavor.
• cardamom powder – Just a small pinch is enough. It smells sweet and goes well with milk.
• Saffron – I added it before the last step to get a light yellow color. You can mix it with milk for brighter color and more taste.
• Cashew – I roasted the cashews in ghee until they turned golden. It gives a crunchy taste here and there.
• Salt – Sweetness is added to life.

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How to make Milk Kesari step by step

1. Heat 1 tablespoon ghee in a pan, then add 2 tablespoons broken cashews, fry till golden brown, take out and keep aside. If you want, you can add 1 tablespoon raisins and fry them.

2.Now put ½ cup fine rava in the pan, fry the rava on low flame.

3. Fry for 2-3 minutes, until a nice aroma appears. Do not let the color change too much.

4. Add two and a half cups of milk in it. I usually add boiled, hot milk.

5. Mix it well.

6.It starts thickening quickly. Keep stirring continuously.

7. Once the milk is absorbed and it thickens slightly, cover and cook as shown.

8. Cover and cook for 3-4 minutes.

9.Open and check that the rava is cooked and soft. Cook it until it thickens.

10. Add ¾ cup sugar, ¼ teaspoon cardamom powder, a small pinch of salt and 5 saffron.

11. Mix it well. You have to be careful here as lumps easily form in it. Keep pressing and stirring so that no lumps form, don’t worry, keep stirring and it will be fine.

12. Add 1 tablespoon ghee.

13. Mix it well. Add remaining 2 tbsp ghee along with fried cashews. I reserved some cashews for decoration.

14.Mix it well and turn it off.

Paal Kesari is ready!

Expert Tips

• roast rava – I always roast the rava till it gives a nice aroma, do not let the color change too much, if you leave it then the kesari may become sticky or sticky.
• Colour – I wanted a light yellow color so I added saffron while adding sugar. If you want it to be bright yellow in color then add saffron while adding milk.
• avoid knots – Keep stirring after adding sugar because lumps form easily in it. But continuous stirring helps in making it smooth.
• sugar time – Do not add sugar too quickly. Wait till the rava is cooked completely and only then add it. If you add sugar before cooking rava, its texture will not be good.
• Use sufficient amount of ghee – Ghee gives taste and softness. You can also add a little extra at the end, it makes a big difference in taste.
• flame control Cook on low to medium flame only. If it is too high, the bottom may catch and spoil the saffron.

serving and storage

Serve Milk Kesari hot or warm, it tastes best. I like to eat it after lunch as a simple dessert. You can also make it for puja or any small function at home.

If you have leftover food, fill it in a container and keep it in the refrigerator. It remains good for 1 or 2 days. Before serving again, heat it lightly with one spoon ghee and mix well. It will become soft again.

general questions and answers

1.Can I make this without saffron?

Yes, skip it and add another pinch of cardamom powder.

2.Can I use water instead of milk?

That will become regular rava kesari. Always use milk for milk saffron.

3.Why does my saffron become hard after cooling?

Saffron thickens when cooled. Therefore, when the stove remains a little loose, turn it off.

4.Can I add more ghee later?

Yes. If you are reheating it the next day, add 1 teaspoon ghee for fresh taste and mix well.

5.How to avoid lumps while making?

– Slowly add rava to the boiling milk and keep stirring. Don’t dump everything at once.

If you have any further questions about this Doodh Kesari Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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