Paal kesari is a variation of the regular kesari although it tastes better than the original. I learnt this recipe from my grandmother.
What you need
Semolina (rava) - 1 cup
Milk - 2 cups
Condensed milk- 1/2 cup
Sugar - 2 cups
Cardamom, powdered - 5
Cashew nuts - 50 gm
Raisins - 50 gm
Saffron - a pinch
Kesari powder – 1/4 tsp
Ghee - 1 cup
Water - 2 cups
Cooking instructions
In a heavy-bottomed kadai, pour the ghee and add semolina to it.
Roast till the semolina turns red. Soak saffron in a tablespoon of warm milk. Roast cashew nuts and raisins in ghee. Keep aside.
Boil water in a separate vessel.
Add the boiling water to the semolina slowly and stir continuously.
Lower the flame and add milk. Stir occasionally.
When the semolina is done, add sugar, kesari powder and powdered cardamom.
Mix well and let cook.
When the mixture starts leaving the sides, add condensed milk, roasted cashew nuts, raisins and soaked saffron along with the milk.
Mix well. Garnish and serve warm.
Tastes best when served with vanilla ice cream.
Uma Sridharan is a homemaker interested in creative and fusion cooking.
