Milk Rava Kesari Recipe

Cooking Directions

• STEP 1.In a pan, heat ghee and roast semolina until golden brown.
• STEP 2.In another pan, heat milk and bring it to a boil.
• STEP 3.Slowly add the roasted semolina to the boiling milk, stirring continuously to avoid lumps.
• STEP 4.Add sugar, cardamom powder, and saffron strands to the mixture and cook until the kesari thickens.
• STEP 5.Garnish with nuts and raisins before serving.

Cooking Tips

• Make sure to roast the semolina on low heat to prevent it from burning.
• You can adjust the amount of sugar according to your taste preference.
• For a richer flavor, you can add a few drops of rose water or kewra water.

Storage and Serving

• Milk Rava Kesari is best served warm.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, microwave the kesari for a few seconds or warm it on the stovetop with a little milk.