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Haal Kesari | Milk Kesari

vindhyadesai

Made with ordinary ingredients found at home, it makes for a very satisfying sweet or dessert to satisfy your sweet tooth. It is made with fine cream of wheat, cashews, raisins, milk, ghee and sugar with saffron enhancing the flavour & colour. Most importantly it can be served warm, at room temperature and you can even make it ahead of time. The classic South Indian breakfast combination of upma & kesari together is called chow chow bhaat.

Haal Kesari | Milk Kesari
 
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Fudgy, melt in the mouth sweet, oozing with ghee and kesari flavour
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 4
Ingredients
  • ⅓ Cup chiroti rava
  • ⅓ Cup ghee
  • ⅓ Cup minus 2 tbsp sugar
  • 3 X ⅓ Cup or 1 Cup milk (use same measure)
  • 5-6 powdered cardamom seeds
  • 2 Tbsp raisins
  • 12-14 broken cashews
  • 7-8 strands pure saffron (kesari)
Method
  1. In a pan, add 1 Tbsp of ghee and fry cashews till they turn golden
  2. Add remaining ghee and add rava, the ghee froths up as soon as rava is added. Mix well
  3. Fry till you get a nice aroma and rava changes colour (light golden)
  4. Meanwhile heat milk with saffron on a low flame
  5. Add raisins to fried rava mixture and fry for a minute till the raisins start to plump up a bit
  6. Pour milk over fried rava mixture. Keep on low flame while doing this or take the pan off the flame till milk is added and mixed well to avoid spluttering. Bring it back to low flame after milk is mixed in
  7. Once all milk is absorbed, add sugar. Mix well. At this stage, the mixture becomes runny/semi-solid as the sugar melts
  8. After sugar is absorbed, add cardamom powder on top and mix. Cover for 2-3 minutes
  9. Serve warm or at room temperature
Notes
Use any kind of raisins you like, golden, green, make sure they are not very dry. If dry, soak them in water for a minute or two, drain and use
Add orange organic colour if you want when heating milk with saffron. Personally, I do not like adding extra colours to food
Regular rava can optionally be used but chiroti or fine rava makes softer kesari
Do not compromise on the ghee, you will end up getting a lumpy or dry kesari
It can be stored at room temperature for 2-3 days
3.5.3208

 Stepwise:

  1. In a pan, add 1 Tbsp of ghee and fry cashews till they turn golden
 

  2. Add remaining ghee and add rava, the ghee froths up as soon as rava is added. Mix well
 

  3. Fry till you get a  nice aroma and rava changes colour (light golden)


  4. Meanwhile heat milk with a few drops of ghee and saffron on a low flame
    


  5. Add raisins to fried rava mixture and fry for a minute till the raisins start to plump up a bit

  6. Pour milk over fried rava mixture. Keep on low flame while doing this or take the pan off the flame till milk is added and mixed well to avoid spluttering. Bring it back to low flame after milk is mixed in


  7. Once all milk is absorbed, add sugar. Mix well. At this stage, the mixture becomes runny/semi-solid as the sugar melts


  8. After sugar is absorbed, add cardamom powder on top and mix. Cover for 2-3 minutes
 

  9. Serve warm or at room temperature

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