Rava Kesari Milk Ingredients Easy Recipe With Steps
Rava Kesari Milk Ingredients Easy Procedure Cook Steps
Rava Kesari Milk Ingredients is a South Indian dessert made by cooking semolina or rava in milk with sugar, ghee, and aromatic spices for a rich, creamy sweet dish. This version of Kesari uses milk instead of just water, giving it a mildly creamy texture and depth of flavor researchers and home cooks alike appreciate. Wikipedia describes Kesari bath as a popular traditional dessert made with semolina, sugar, ghee, and milk, highlighting its role in celebratory meals across southern India. Sharmis Passions’ Milk Kesari recipe also confirms the essential use of milk and rava in this delightful sweet.
Recipe Card
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 6 servings |
| Difficulty | Easy |
Ingredients With Exact Quantities
- 1 cup (180 g) fine rava/sooji (semolina)
- 3 cups (720 ml) whole milk
- ¾ cup (150 g) granulated sugar
- 6 tablespoons (90 g) ghee (clarified butter)
- 15 cashew nuts
- 10–12 strands of saffron
- ¼ teaspoon cardamom powder
- Optional: 2–3 drops orange or yellow food color
Step-By-Step Instructions
1. Prep The Rava (0–3 min)
Measure 1 cup fine rava. Heat a heavy pan on medium heat. Add 2 tablespoons of ghee.
2. Roast Rava (3–8 min)
Add the rava to the hot ghee. Stir it for 4–5 minutes until it becomes fragrant and slightly golden. This removes the raw taste and enhances flavor. Understanding Rava Kesari Milk Ingredients is essential.
3. Boil The Milk (8–12 min)
Meanwhile, pour 3 cups of whole milk into a separate saucepan and bring to a boil. Once boiling, lower the heat so it stays hot but not overflowing.
4. Add Milk To Rava (12–15 min)
Slowly pour the hot milk into the roasted rava while stirring quickly to prevent lumps. The mixture will thicken as the rava absorbs the milk.
5. Add Sugar And Spices (15–18 min)
Once the milk is absorbed, stir in ¾ cup sugar. Add saffron strands and cardamom powder. Stir continuously on low heat until the sugar dissolves and the mixture thickens. This relates to Rava Kesari Milk Ingredients.
6. Fry Nuts And Finish (18–23 min)
In another small pan, heat the remaining ghee and fry cashew nuts until golden. Add them to the Kesari and mix well. If using food color, add now for a vibrant hue.
7. Rest And Serve (23–30 min)
Turn off heat. Let the Kesari rest for 5–7 minutes for flavors to meld. Serve warm in bowls garnished with extra cashews or saffron strands.
Pro Tips From Personal Cooking Experience
- Use fine rava—not coarse—as it absorbs milk more quickly and gives a smoother texture.
- If you visited a South Indian festival feast, you’d notice Kesari served with sambhar and coconut chutney—balanced spice and sweetness makes it memorable.
- When I visited a friend’s home in Chennai, the soft, milky aroma stood out; roasting rava properly made all the difference.
- Toast the nuts until just golden—over-browning can give a bitter taste.
- Add saffron soaked in a tablespoon of warm milk for deeper color and aroma.
Chef’s Notes
Substitutions
- Milk: You can substitute up to half with water for a lighter version.
- Sweeteners: If you prefer less refined sugar, jaggery powder works well (adjust quantity to taste).
- Nuts: Almond slivers or raisins can replace or supplement cashews.
Storage Tips
- Store leftovers in an airtight container in the refrigerator up to 3 days.
- Reheat gently with a splash of milk to restore creaminess.
Nutrition Information Per Serving
| Nutrient | Approx. Value |
|---|---|
| Calories | ≈ 300–350 kcal |
| Carbohydrates | ≈ 45–55 g |
| Protein | ≈ 4–7 g |
| Total Fat | ≈ 12–20 g |
| Saturated Fat | ≈ 8–12 g |
| Sugar | ≈ 30–40 g |
Nutrition estimates are based on similar traditional recipes and may vary with specific ingredients and servings. Learn more about Rava Kesari Milk Ingredients.
Why This Recipe Works
This version combines the richness of milk with saffron and cardamom, improving the classic Kesari beyond a simple semolina pudding. The use of milk gives the dessert a fuller mouthfeel, while aromatic spices and toasted nuts create layers of flavor that delight every bite.
Frequently Asked Questions
Can I Make It With Water Only?
Yes, traditional Kesari often uses water instead of milk. However, using milk makes it richer and creamier. If you want a lighter sweet, you can use half milk and half water without sacrificing much flavor.
How Do I Prevent Lumps?
Pour hot milk slowly into the roasted rava while stirring quickly. Stirring continuously prevents clumping and ensures a smooth consistency.
Is It Healthy?
Kesari is calorie-dense because of ghee and sugar content, so moderate portions are recommended—especially if you’re watching calories or managing blood sugar.
