Milk kesari / Paal kesari

Diwali is almost there. Whenever we hear the word 'Diwali', it brings back so much of childhood memories on new dress, sweets and crackers. All excitement in one day :) As we are now in UK, festivals are not like as we celebrate at our home place. We really miss those days :( It's only after coming here, I started making sweets because there's no other choice :P 

   It's been only few months that I started blogging and I have came along with only one sweet recipe so far. So I thought of making at least one or two recipes before diwali to share with you guys. 

  Milk kesari/Paal kesari is a very simple yet yummilicious sweet which is very easy to make. The method is almost like preparing normal kesari. The only difference is water replaced with milk but results a huge difference in taste. Those who loves rich sweet/dessert will definitely loves this. 

Yields: 4 servings

Ingredients:

1. Semolina rava- 1/2 cup

2. Sugar- 3/4 - 1 cup

3. Milk- 2 1/2 cup

4. Saffron- 4 strands

5. Cashews- 6-7

6. Ghee- 3 tbsp

Method:

1. Add a tsp of ghee in a pan. Fry cashews until golden brown and keep aside.

2. To the same pan. add the semolina rava and roast until you get a nice aroma.

3. Simultaneously in another stove, boil milk in a sauce pan or wide pan until it reaches the boiling point. Also soak saffron strands in a tbsp of warm milk.

4. When milk reaches the boiling point, add the roasted rava little by little by stirring continuously. This is a very crucial stage. Take care not to form any lumps.

5. Cover and cook for 4-5 mins until rava is cooked well. Then add the soaked saffron milk, mix well and cook for a min. It will get thickened.

6. When the rava is cooked well, add sugar little by little by stirring well. It will loosens as sugar melts but gradually it gets thicken.

7. When it starts thickening, add the ghee and stir frequently until the kesari leaves just from the sides of pan. Switch off the stove. Finally add roasted cashews and mix well.

* Do the whole preparation in medium low flame. 

* Make sure to switch off the stove once the kesari leaves from the sides of pan. Otherwise it will become bit hard.

* I have added only a very small pinch of saffron which gives a mild colour. If you want your kesari more colourful, you can add a few drops of orange/yellow food colour.

 If you haven't come across my post of Mango kesari, this is the link- Mango kesari 

Serve this yummilicious Milk kesari hot or warm.