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Kalyana Kesari recipe is a tasty South Indian sweet recipe popularly served on wedding / special occasions, also in many Tamil Nadu hotels. Unique preparation and additional ingredients make this melt-in-the-mouth Kesari extra special.
Paal kesari
Paal Kesari, also known as Milk Kesari or Kesari Bath, is a rich and aromatic South Indian sweet made with rava, milk, ghee, and saffron. This melt‑in‑the‑mouth dessert is loved for its creamy texture, festive flavor, and quick preparation time. Whether you're making it for celebrations, prasad, or a simple sweet craving, paal kesari delivers a perfect balance of sweetness and indulgence. Its vibrant color, silky consistency, and traditional taste make it a favorite across homes and temples alike.
Secret for Kalyana Kesari
Whenever I taste catering Kesari at a wedding or any special occasion, the special taste and texture always impress me. It resembles a halwa texture, every spoon is melt in the mouth. For a perfect wedding, Kesari always roasts Rava till they turn aromatic, adds double the amount of sugar, at least 1/2 quantity of ghee compared to Rava, and never skips oil
What is Paal Kesari?
Paal Kesari is a South Indian sweet made with semolina (rava), milk, sugar, ghee, and saffron. It is creamier than regular rava kesari because it is cooked entirely in milk.
How is Paal Kesari different from regular Kesari Bath?
Regular kesari bath is cooked with water, while paal kesari uses milk, giving it a richer, softer, and more luxurious texture.
Can I make Paal Kesari without saffron?
Yes, saffron is optional. You can use a pinch of turmeric or food color for the golden hue, though saffron adds aroma and flavor.
Why does my Kesari turn lumpy?
Lumps form when rava is added too quickly. Add it slowly while stirring continuously to get a smooth, creamy texture.
How long does Paal Kesari stay fresh?
It stays fresh for 1 day at room temperature and up to 2–3 days in the refrigerator. Reheat with a splash of milk to restore softness.
How to achieve lump-free paal Kesaribath?
Little oil and ground sugar help for easy lump-free Kesari. If you follow this recipe no need to put all your extra effort into breaking the lumps. Gently mixing will yield the best Kesari
Can I cook Rava in water, then add milk?
Yes, but flavor might vary.
Will the milk Kesari smell oily?
No, Kesari won’t smell the oil. Always use flavorless oil for the best taste. The amount of ghee we add makes the Kesari aromatic
Can I add rose essence?
No saffron complements the paal kesari; avoid other strong flavors
Kesari recipes in TMF
Halwa recipes in TMF
Indian sweet recipes in TMF
Rava vadam
Godhumai rava idli
Sooji Appam
Ingredients
To pulse
1/2 cup sugar (heaped)
Few strands of saffron
Pinch of cardamom powder
To roast
1 tablespoon ghee Cashews
For Kesari
1/4 cup rava
1 + 1/4 cup hot milk
2 tablespoon ghee
1/2 teaspoon flavourless oil
How to make paal kesari with step-by-step pictures
- Add the ingredients under “To pulse” into the Mixie jar and pulse to a fine powder
- Heat 1 tablespoon of ghee and sauté the cashews until golden brown. Keep aside
- In the same pan, sauté rava till it turns aromatic
- Add 1 cup of hot milk and mix well
- Cover and cook till the rava is well-cooked
- Add 1 tablespoon ghee, oil, and 1/4 cup hot milk. Mix well
- Furthermore, add the ground sugar mixture, mix well, and cook till it comes together as a whole mass
- Finally, add roasted cashews and turn off the stove
Ingredients
To pulse
- 1/2 cup sugar heaped
- Few strands of saffron
- Pinch of cardamom powder
- To roast
- 1 tablespoon ghee Cashews
For Kesari
- 1/4 cup rava
- 1 + 1/4 cup hot milk
- 2 tablespoon ghee
- 1/2 teaspoon flavourless oil
Instructions
- Add the ingredients under “To pulse” into the Mixie jar and pulse to a fine powder
- Heat 1 tablespoon of ghee and sauté the cashews until golden brown. Keep aside
- In the same pan, sauté rava till it turns aromatic
- Add 1 cup of hot milk and mix well
- Cover and cook till the rava is well-cooked
- Add 1 tablespoon ghee, oil, and 1/4 cup hot milk. Mix well
- Furthermore, add the ground sugar mixture, mix well, and cook till it comes together as a whole mass
- Finally, add roasted cashews and turn off the stove
Video
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