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MILK RAVA KESARI - PAAL KESARI

"Kesari Bhath" is a Classic Indian Sweet which originated from the South Indian State of Karnataka. This recipe is a small twist made to the classic Kesari Bhath with the only difference that it is cooked in Milk instead of water and hence the name "Milk Rava Kesari or Paal Kesari". I usually add Milk while making Rava Kesari which makes it rich, creamy and gives a melt in the mouth texture. This recipe calls for a bit of extra Milk along with Water. Rava Kesari is an easy recipe and the most frequented sweet at home. A sting of Sweet Tooth or if you have to satiate your unexpected pang for a Snack/Tiffin, Rava Kesari comes for the rescue. This is one sweet which is not only served as a Dessert but even as a Tiffin/Breakfast. A scoop of Rava Kesari is a must-have in a good spread of South Indian Breakfast.

Maybe the name 'Kesari' would have been from the word Kesar/Saffron, a common term used for Saffron in India, which is the basic colour of this vibrant sweet. Rava Kesari/Kesari Bhath, a sweet popular throughout India is prepared with Semolina/White Rava, Sugar, Ghee, Water/Milk. Though the quantity/ratio of the ingredient varies regionally, the basic ingredients remain the same. It is called as Sheera/Suji Halwa in North India and the recipe is slightly different from that of Kesari Bhath. Kesari is one sweet which finds no excuse to sneak into my kitchen.

According to me Rava Kesari should be exactly like how Director/Actor Visu says in his Tamil Movie 'Samsaram Athu Minsaram' - Rava Kesari should be so soft that, Ghee should drip out of the sweet and smoothly slide into your stomach the moment you keep it in your mouth, the way he says those words makes Rava Kesari so appetizing and all the more appealing. And this Milk Rava Kesari/Paal Kesari does total justice with all the above characterizations.

For different Versions of KESARI BHATH, Click here...

Cuisine - Karnataka, South India
Recipe Type - Sweet
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes

For more NAIVEDHYAMS & PRASADHAMS, Click here...

HOW TO MAKE MILK RAVA KESARI RECIPE / PAAL KESARI

MILK RAVA KESARI - PAAL KESARI

INGREDIENTS:

For Milk Rava Kesari/Paal Kesari:

White Rava/Semolina - 1 Cup
Sugar - 11/2 Cups
Water - 11/2 Cups
Milk - 2 Cup

Saffron Strands - few

Cardamom - 5-6 Nos.

Yellow/Orange Food Colouring - a Pinch(Optional)

Ghee - 1/4 Cup

For Garnishing:

Cashew Nuts - 15-20 Nos.

Almonds/Pistachios - Few
Raisins - 15 - 20 Nos.

MILK RAVA KESARI - PAAL KESARI

METHOD:

Soak Saffron strands in few teaspoons of Milk/Water and keep it aside.
Grind the Cardamom Pods with few teaspoons of Sugar into a fine powder and keep it aside.
Heat 2 -3 Tbspns of Ghee in a Pan, roast Cashew nuts, Almonds/Pistachios & Raisins on a very low flame until Cashew nuts turn into light Golden Brown in Colour.
Remove the Nuts and Raisins from the Ghee and keep it aside.
Add few more teaspoons of Ghee to the same Pan and roast White Rava/Semolina on a very low flame.
Roast the White Rava/Semolina until it turns aromatic, it will take approximately 5-7 minutes.
Meanwhile, boil 11/2 Cups of Water in a separate Pan.
Boil 2 Cups of Milk in a separate Pan and keep it aside.
Gradually pour the hot water to the roasted White Rava/Semolina.
Stir continuously while pouring the hot water until the White Rava/Semolina absorbs the water and there are no lumps.
Slowly pour in 2 Cups of hot Milk and mix well.
Pour in the Saffron soaked liquid along with a pinch of Orange/Yellow food colouring and mix well.
Once the White Rava/Semolina is cooked, add Sugar and mix well.
Cook this mixture on a very low flame stirring continuously until the Sugar is well dissolved.
Add Cardamom powder to the Milk Rava Kesari and mix well.
Add the remaining Ghee and stir continuously.
Cook on a very low flame.
Stir the Milk Rava Kesari and mix it well all along, until the mix starts to separate from the pan.
Finally, add the roasted Cashew Nuts, Almonds/Pistachios & Raisins to the Rava Kesari and give a quick stir.
Serve Milk Rava Kesari/Paal Kesari hot or at room temperature.
Can serve it along with South Indian Breakfast items as a sweet or simply serve it as a dessert.

MILK RAVA KESARI - PAAL KESARI

NOTES:

Perfectly roasted Semolina yields perfectly textured Milk Rava Kesari.
Adjust the amount of Milk/Water to suit your preferred consistency.
Adding the given amount of Ghee gives a soft texture to the Rava Kesari.
Adjust the amount of Sugar to suit your preference.
Adding artificial food colouring is truly optional
The colour from Saffron will not yield you a vibrant coloured Milk Rava Kesari.

RAVA KESARI RECIPE / KESARI BHATH RECIPE

      A Classic Indian sweet which originated from the South Indian state of Karnataka colloquially called as Kesari Bhath. Maybe the name 'Kesari' would have been from the word Kesar/Saffron, a common term used for Saffron in India, which is the basic colour of this vibrant sweet. Rava Kesari/Kesari Bhath, a sweet popular throughout India is prepared with Semolina/White Rava, Sugar, Ghee, Water/Milk. Though the quantity/ratio of the ingredient varies regionally, the basic ingredients remain the same. It is called as Sheera/Suji Halwa in North India and the recipe is slightly different from that of Kesari Bhath.
     Rava Kesari is an easy recipe and the most frequented sweet at home. A sting of Sweet Tooth or if you have to satiate your unexpected pang for a Snack/Tiffin, Rava Kesari comes for rescue. This is one sweet which is not only served as a Dessert but even as a Tiffin/Breakfast. A scoop of Rava Kesari is a must-have in a good spread of South Indian Breakfast. During our recent trip of India, I & my son ordered mini Tiffin at Shree Annapoorna Gowrisankar, with the basic idea of gobbling all South Indian delicacies at a time. To our dismay Rava Kesari vanished from our plates so quickly, the fact is that all of us(totally 8) shared the small portion of Rava Kesari.
   Rava Kesari is one sweet which finds no excuse to sneak into my kitchen. According to me Rava Kesari should be exactly like how Director/Actor Visu says in his Tamil Movie 'Samsaram Athu Minsaram' - Rava Kesari should be so soft that, Ghee should drip out of the sweet and smoothly slide into your stomach the moment you keep it in your mouth, the way he says those words makes Rava Kesari so appetizing and all the more appealing.

For more Recipes on INDIAN SWEETS, Click here...

Cuisine - Karnataka, South India
Recipe Type - Sweet
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes

For more NAIVEDHYAMS & PRASADHAMS, Click here...

HOW TO MAKE RAVA KESARI RECIPE / KESARI BHATH

INGREDIENTS :

White Rava/Semolina - 1 Cup
Sugar - 11/2 Cups
Water - 21/2 Cups
Milk - 1 Cup
Ghee - 1/4 Cup
Cashew Nuts - 15-20 Nos.
Almonds/Pistachios - Few
Raisins - 15 - 20 Nos.
Cardamom - 5-6 Nos.
Saffron Strands - few
Yellow/Orange Food Colouring - a Pinch(Optional)

METHOD :

Soak Saffron strands in few teaspoons of Milk/Water and keep it aside.
Grind the Cardamom Pods with few teaspoons of Sugar into a fine powder and keep it aside.
Heat 2 -3 Tbspns of Ghee in a Pan, roast Cashew nuts, Almonds/Pistachios & Raisins on a very low flame until Cashew nuts turn into light Golden Brown in Colour.
Remove the Nuts and Raisins from the Ghee and keep it aside.
Add few more teaspoons of Ghee to the same Pan and roast White Rava/Semolina on a very low flame.
Roast the White Rava/Semolina until it turns aromatic, it will take approximately 5-7 minutes.
Meanwhile, boil 21/2 Cups of Water in a separate Pan.
Gradually pour the hot water to the roasted White Rava/Semolina.
Stir continuously while pouring the hot water until the White Rava/Semolina absorbs the water and there are no lumps.
Slowly pour in the Milk and mix well.
Pour in the Saffron soaked liquid along with a pinch of Orange/Yellow food colouring and mix well.
Once the White Rava/Semolina is cooked, add Sugar and mix well.
Cook this mixture on a very low flame stirring continuously until the Sugar is well dissolved.
Add Cardamom powder to the Rava Kesari and mix well.
Add the remaining Ghee and stir continuously.
Cook on a very low flame.
Stir the Rava Kesari and mix it well all along, until the mix starts to separate from the pan.
Finally, add the roasted Cashew Nuts, Almonds/Pistachios & Raisins to the Rava Kesari and give a quick stir.
Serve Rava Kesari hot or at room temperature.
Can serve it along with South Indian Breakfast items as a sweet or simply serve it as a dessert.

NOTES :

Perfectly roasted Semolina yields perfectly textured Rava Kesari.
Adjust the amount of Milk/Water to suit your preferred consistency.
Adding the given amount of Ghee gives a soft texture to the Rava Kesari.
Adjust the amount of Sugar to suit your preference.
Adding artificial food colouring is truly optional
The colour from Saffron will not yield you a vibrant coloured Rava Kesari.

KALYANA KESARI

Am I obsessed with Rava Kesari, I am not sure. But you can find a few number of Kesari Recipes in the blog. My benchmark when it comes to Rava Kesari is always melt-in-mouth Kesari as exactly as how Director/Actor Visu says in his Tamil Movie, 'Samsaram Athu Minsaram' - Rava Kesari should be so soft that, Ghee should drip out of the sweet and smoothly slide into your stomach the moment you keep it in your mouth. I have always loved to keep up my standards to the above dialogue whenever I make Rava Kesari.

From a simple Penn Parkkum Padalam(Bridegroom visiting the Grooms place - selection jury) to NIchayathartham(Engagement) to Kalyam(Wedding), Kesari place a special part in the menu. Along with Bhajji, Sojji, Sweet-Kaaram(Savoury) & for a sweet, Kesari fits irretrievably into the place. A call for a sudden guest or whenever you suddenly get hit by a sweet tooth, Rava Kesari comes for rescue with its utter simplicity in making and you can get it ready within minutes. Easy recipe with very few ingredients and quick to make. All these make Rava Kesari a wonderful recipe and a total favourite.

Have you ever wondered how they make those rich melt-in-mouth Rava Kesari usually served in Kalyanams or Marriage banquets? Even the ones they serve in Saravana Bhavan and Shree Annpoorna Gowrisankar match the suit. Tasty, with overloaded Ghee and so soft in texture. The secret behind this Kalyana Kesari is the proportion of Ghee and Sugar added in the recipe. It's obviously considered high according to the norms. But if you really want similar Rava Kesari or the crowned Kalyana Kesari as those served in Wedding Banquets or in restaurants, then close your eyes and just stick to the measurements.

There is no harm in reducing the amount of Ghee or substituting it with Oil, and also when it comes to the amount of Sugar, it is also a personal choice. But when they serve Kalyana Kesari in a South Indian Wedding Banquet or in a restaurant, the amount served in the platter is just a scoop. So the amount of Ghee and Sugar added goes along with the rich platter and also there it marks its uniqueness, making us remember the Kalyana Kesari in midst of various other dishes.

So, if you are too worried about adding the mentioned amount of Ghee & Sugar, go along with your personal preference. But the mentioned proportions yields you with a wonderfully textured soft and melt-in-mouth Rava Kesari alias the Kalyana Kesari. Also, some recipes calls for a thin Sugar Syrup while making Kalyana Kesari. But my method is simple & just as similar to any other Rava Kesari Recipes.

For more KESARI RECIPES, Click here...

Cuisine - Karnataka, South India
Recipe Type - Sweet
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes

For more Recipes on INDIAN SWEETS, Click here...

HOW TO MAKE KALYANA RAVA KESARI

Name: Navratri Recipes: Sundal & Sweets
Cuisine: Indian
Ingredients: Ingredients for Sundal; Ingredients for Snacks (Savory & Sweet); Ingredients for Pongal; Ingredients for Kesari; Ingredients for Payasam; Ingredients for Kheer; Ingredients for Indian Sweets; Ingredients for Bengali Sweets

KALYANA KESARI