Rava Milk Kesari is a south Indian sweet made with semolina / cream of wheat, milk, sugar and nuts mildly flavored with crushed cardamom. One of the easiest of all sweets which can be made in a jiffy for any special occasion. Plain rava kesari is made using water and in this recipe its just milk which takes the place of water, adding special touch to the dish.
Milk Rava Kesari / Rawa Kesari / Milk Halwa / Semolina pudding / Sooji Halwa / Sojji
|Rava / Sooji / Semolina||1/2 cup|
|Cashews||6 (broken into halves)|
|Salt||a pinch (optional)|
Heat about a teaspoon of ghee in a pan and toast the cashews until golden and remove. Crush 2 cardamom and keep aside.
In the same pan heat another teaspoon of ghee and roast the rava for few minutes (2-3 minutes)over low-medium flame or until it turns slightly golden yellow. Rava has to the tendency to burn fast or brown so carefully roast stirring continuously. Once done remove and keep aside.
In a wide pan (preferably a non-stick) start boiling the milk.
When its about to boil add the roasted rava and mix to avoid lumps.
When the rava absorbs all the milk, add sugar and stir. At this stage, the sugar will melt and again the consistency will look watery. Just keep stirring for another 3-4 minutes.
Add crushed cardamom and remaining ghee.
In about few minutes the rava will thicken and the ghee will ooze out. Add toasted cashews and switch off.
Now kesari is ready to serve.
Traditional milk kesari does not include food color or any saffron and the halwa will look white. You may add if you like.
Yields – 4 adult servings.