ALMOND MILK KESARI/ HOW TO MAKE MILK KESARI WITH BADAM

Almond Milk kesari is an yummy sweet That we can make in less time. It is same as like our usual rava kesari, but I have used milk instead of water which gives very rich taste to the kesari. Also I have added the almond paste to make it more richer and nice taste.The main ingredient in this almond milk kesari is rava/semolina/sooji. We can make this without adding almond paste also. That is called as milk kesari.

The only difficult part in making of this kesari is mixing semolina with the boiling milk, because there is high chance of getting lumps. If you use normal rava , lumps will be less only. if the rava is so smooth then the chace of producing lumps will be high.

Ok now coming to the recipe.

ALMOND MILK KESARI

SOAKING TIME: 15 MIN | PREPARATION TIME: 5 MIN | COOKING TIME: 15 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SWEET 

CUISINE: SOUTH INDIAN

SERVES: 3 PERSONS

INGREDIENTS:

                         ½ cup rava/semolina/sooji

                        1½ cup milk

                        ¾ cup sugar

                        15 to 20 almonds

                        ¼ cup ghee

                        2 crushed cardamoms

                        5 to 8 cashew nuts

                        2 tablespoon dried grapes

                        A pinch of saffron

                        A pinch of yellow colour                                      

                                     

PREPARATION:

Break the cashew nuts in to small pieces and set aside.

Clean the semolina and sieve it if required and keep it aside.

Soak the almonds in hot water for minimum 15 minutes and then peel the skin.

Grind the almonds with required milk and make it into smooth or coarse paste. Both will be good.

Soak the saffron in a tablespoon of hot milk and set aside for minimum 15 minutes.

METHOD: 

In a pan add a tablespoon of ghee and roast the cashew and dry grapes and remove from heat and set aside.

In the same pan add the semolina and roast it well till it starts changing the color.

Then remove the semolina from heat.

In the same pan add the milk and allow it to boil.

Once the milk starts boiling add the roasted semolina and let it cook in low medium flame.

Stir continuously to avoid the burning at the bottom.

Then add the ground almond paste and let it cook.

Thn add the saffron soaked milk and stir.

Once the rava got cooked well add the sugar and mix well.

Add the food color powder and mix well.

Now add the ghee little by little and stir continuously till the kesari becomes thick.

Once it reaches the required consistency add the crushed cardamom and roasted cashew and dry grapes.

Remove from heat and serve.

This kesari will retain its softness even after cooled down. So for guest visits you can prepare it in advance and reheat a little while serving.

NOTES:

• Roasting the rava is very important to avoid the sticky kesari.
• You can add other nuts like pistachio also.
• If you want the almonds to be found while eating you can grind it into coarse paste or smooth paste also will taste good.
• Don’t add sugar before the rava gets cooked, because after adding sugar, rava will not cook.
• If you feel the colour from the saffron itself is enough, you can avoid the food color.
• Instead of crushed cardamom you can use cardamom powder also.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Soak the almonds in hot water for minimum 15 minutes and then peel the skin.

Grind the almonds with required milk and make it into smooth or coarse paste. Both will be good.

In a pan add a tablespoon of ghee and roast the cashew and dry grapes and remove from heat and set aside.

In the same pan add the semolina and roast it well till it starts changing the colour. Then remove the semolina from heat.

In the same pan add the milk and allow it to boil. Once the milk starts boiling add the roasted semolina and let it cook in low medium flame.

Stir continuously to avoid the burning at the bottom. Then add the ground almond paste and let it cook.

Then add the saffron soaked milk and stir.

Once the rava got cooked well add the sugar and mix well. Add the food colour powder and mix well.

Now add the ghee little by little and stir continuously till the kesari becomes thick.

Once it reaches the required consistency add the roasted cashew and dry grapes and cardamom and mix well.

Remove from heat and serve.

This kesari will retain its softness even after cooled down. So for guest visits you can prepare it in advance and reheat a little while serving.

Do try this recipe and please don’t forget to give your feedback in comments.

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