I made this paal kesari and clicked it during last diwali but had other recipes on demand so held back this one for any other special occasion and now here is one to celebrate….Yes I am very happy to share that I am featured (along with other 3 bloggers) in Hindu Metro Plus Coimbatore Edition last Friday(21-02-2014)…Here is the linkof the article that you can read. More snack recipes Pin If you have any more questions about this Milk Kesari Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Milk Kesari Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Milk Kesari Recipe Step by Step
Serve hot / warm! Pin
Expert Tips
Don’t compromise on ghee as its the main ingredient in this recipe which makes it tasty. Kesari thickens with time so switch it off accordingly. I added yellow food color, but you can skip that too. If you want it more sweet add 1 cup instead of 3/4 cup. You can also add your favourite essence too but I love the plain milk flavour the best. If you like elachi flavour more, just skip saffron and add a generous pinch of cardamom powder. Make sure you add sugar only after rava is cooked fully else it will affect the kesari taste and texture. If you are a beginner, just do the whole process in medium low flame. Even if it forms lumps, dont worry just break it up. You can keep refrigerated for 1 or 2 days and while serving just heat it up , drizzle ghee give a quick stir and serve. Add more ghee if you want to increase shelf life.
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