Paal Kesari Recipe – South Indian Style Milk Kesari
Indulge in the delightful flavors of Paal Kesari, a luscious South Indian dessert that combines the richness of milk with the warmth of semolina, saffron, and nuts. This creamy sweet treat, often enjoyed during festivals and special occasions, is not only easy to prepare but also a perfect way to end any meal on a sweet note. Let’s dive into this heavenly dessert that promises to delight your taste buds and fill your home with a delightful aroma!
Ingredients
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina/Rava) | 1/2 cup |
| Ghee (for roasting the rava) | 1/2 teaspoon |
| Milk | 3 cups |
| Sugar | 3/4 cup |
| Saffron strands (lightly powdered) | 5 strands |
| Cardamom (Elaichi) pods/seeds (optional) | 1 pod (crushed) |
| Ghee (for tempering) | 1 teaspoon |
| Cashew nuts | 5 nuts |
| Raisins | 5 raisins |
| Mixed dry fruits (chopped) | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 6 g |
| Carbohydrates | 40 g |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Dietary Fiber | 1 g |
| Sugars | 20 g |
| Calcium | 150 mg |
Preparation Time
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
Instructions
-
Soak Saffron:
Begin your Paal Kesari journey by soaking the crushed saffron strands in a tablespoon of warm milk for about 15-20 minutes. This step is optional, but it enhances the flavor and color of the dessert. -
-
Roast Semolina:
In a pan, heat 1/2 teaspoon of ghee and add the semolina (sooji). Roast the semolina on low to medium heat, continuously stirring until it turns fragrant and lightly golden. Be attentive during this process to prevent burning. Once done, switch off the heat and allow it to cool completely. -
Prepare the Milk Mixture:
In a kadai, pour 3 cups of milk and heat it over a low flame. Once the milk begins to boil, add the soaked saffron along with its soaking milk, and 3/4 cup of sugar. If you enjoy the aroma of cardamom, add the crushed cardamom pods at this stage as well. -
Incorporate Semolina:
As the sugar dissolves completely in the boiling milk, gradually add the roasted semolina while stirring continuously. This step is crucial to avoid any lumps from forming in your mixture. Cook the mixture over a low flame, stirring constantly until the semolina is fully cooked and has absorbed the milk, resulting in a thick, creamy consistency. Once done, switch off the heat. -
Temper the Nuts:
In a tadka pan, heat 1 teaspoon of ghee and lightly roast the cashew nuts and raisins until the nuts are golden brown and the raisins are plump. If you have any other mixed dry fruits, feel free to add them during this step for added texture and flavor. -
Garnish and Serve:
Pour the cooked Paal Kesari into a serving dish and garnish it with the roasted nuts and raisins. You can serve this delectable dessert warm right away, or for a refreshing twist, refrigerate it for a few hours and serve it chilled.
Serving Suggestions
For an authentic South Indian meal experience, serve Paal Kesari alongside dishes like Tomato Onion Sambar, Jeera Rasam, Chow Chow Thoran, and Steamed Rice. You can also pair it with Elai Vadam for a delightful contrast of textures. Enjoy this creamy, sweet treat and let it take center stage on your dining table!
Conclusion
Paal Kesari is not just a dessert; it’s a celebration of flavors, tradition, and the love of cooking. Its simplicity, coupled with rich ingredients, makes it a cherished dish in South Indian cuisine. Whether you’re preparing it for a festive occasion or simply indulging in a sweet craving, this recipe will surely bring joy to your kitchen and warmth to your heart. Enjoy every bite of this delightful milk kesari, and share it with your loved ones!
