- Take 3 cups milk in a thick bottomed pan. Then add 1 cup sugar. You can add sugar as per your taste. Stir and add 12 to 15 saffron strands and 1 to 2 drops of orange or yellow color extract. If you don't have any natural color then skip it. Keep the milk on stove top and allow it come to a boil on a low to medium flame. Do stir at intervals when the milk is simmering. Whilst when the milk is getting heated up, in another pan heat 8 tbsp ghee. Lower the flame and first add 15 to 20 cashews. Then add 1 cup fine rava/sooji/cream of wheat (about 240 grams). Stir very well. Then add 1/2 tsp cardamom powder. On a low flame, roast the rava often till you you see some crispness in them and they getting nicely fragrant. About 6 to 7 minutes on a low to medium flame. A tip is when the cashews get light golden or golden and you see ghee releasing from the sides, then the rava is done. Keep on stirring often, so the rava does not get browned and is roasted evenly. Then add 2 tbsp raisins. Stir. By now the milk would also have started boiling. Pour the hot boiling milk into the roasted rava. Stir quickly and continuously so that no lumps are formed. Be careful as the mixture splutters too. You will see the rava will absorb the milk and the whole mixture will thicken. Just level everything with a spoon or spatula and allow to simmer for 4 to 5 minutes on a low flame. You can also cover and cook milk kesari. You should not see any creamish specks in the rava. This means that the rava is not cooked well. Serve milk kesari hot or warm
Milk kesari
#myrecipe
By Chandana Guptha
Jan, 7th
549
Servings
4 persons
Cook Time
20 minutes
Ingredients
7
- 9
Ingredients
- Rava
- Milk
- Ghee
- Sugar
- Cardamom powder
- Saffron
- Orange colour
- Cashews
- Raisins
