Paal Kesari Recipe – South Indian Style Milk Kesari
Description:
Paal Kesari, also known as Milk Kesari, is a cherished South Indian dessert that blends the richness of semolina (sooji) with the luxurious flavors of milk, saffron, and ghee. Often enjoyed during festive occasions or as part of a breakfast meal, this dessert is simple to prepare yet delightful in taste. It’s typically served alongside other South Indian dishes like Upma. With its delicate fragrance and vibrant color, Paal Kesari makes an irresistible treat for anyone with a sweet tooth.
Cuisine: South Indian
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Sooji (Semolina/ Rava) | 1/2 cup |
| Ghee | 1/2 teaspoon (for roasting the rava) |
| Milk | 3 cups |
| Sugar | 3/4 cup |
| Saffron strands | 5 strands (lightly powdered using mortar and pestle) |
| Cardamom (Elaichi) Pods/Seeds | 1 (crushed, optional) |
| Ghee (for garnish) | 1 teaspoon |
| Cashew nuts | 5 |
| Sultana Raisins | 5 |
| Dry Fruits (chopped) | As required |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Serves: 2-3 people
Instructions
-
Prepare the Saffron:
Begin by soaking the crushed saffron strands in a tablespoon of warm milk for about 15-20 minutes. This soaking step is optional but helps to infuse the saffron’s flavor into the milk more effectively. -
Roast the Sooji:
Heat a pan over medium heat and add 1/2 teaspoon of ghee. Add the semolina (sooji) and roast it, stirring continuously, until it becomes aromatic and lightly golden. Once roasted, turn off the heat and allow the semolina to cool completely. -
Cook the Milk Mixture:
In a separate Kadai (wok), pour the 3 cups of milk and bring it to a gentle boil over low flame. Once the milk begins to bubble, add the saffron milk mixture and sugar, stirring occasionally. If you’re using cardamom, add the crushed cardamom seeds at this stage. -
Combine Semolina and Milk:
After the sugar has completely dissolved in the milk, begin adding the roasted semolina into the milk mixture, a little at a time. Stir constantly to prevent any lumps from forming. Continue to cook over low flame, stirring continuously, until the semolina absorbs the milk and thickens into a smooth, creamy consistency. This should take about 10 minutes. -
Prepare the Garnish:
In a small Tadka pan, heat 1 teaspoon of ghee. Once the ghee is hot, add the cashew nuts, sultana raisins, and any other chopped dry fruits you’re using. Lightly roast them until they turn golden brown and crispy. -
Garnish and Serve:
Once the Paal Kesari is ready, transfer it to a serving dish and garnish with the roasted cashew nuts, raisins, and dry fruits. You can serve it immediately, or for a refreshing twist, refrigerate it and serve chilled.
Serving Suggestions:
Paal Kesari is a perfect dessert to serve after a South Indian meal. It pairs wonderfully with dishes like Tomato Onion Sambar, Jeera Rasam, Chow Chow Thoran, Steamed Rice, and Elai Vadam for a traditional South Indian spread. Enjoy this luscious dessert either warm or cold—either way, it’s sure to be a hit!
Tips for Best Results:
- Saffron Infusion: Soaking the saffron in warm milk ensures the full extraction of its color and flavor, enhancing the taste of the dessert.
- Consistency: Stirring constantly while adding semolina to the milk helps in achieving a smooth, lump-free texture.
- Optional Cardamom: While cardamom adds an aromatic touch, feel free to skip it if you prefer the more delicate saffron flavor to shine through.
